Crispy Grilled Zucchini with Marinara Recipe

3.5 3 2
Crispy Grilled Zucchini with Marinara Recipe
Crispy Grilled Zucchini with Marinara Recipe photo by Taste of Home
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Crispy Grilled Zucchini with Marinara Recipe

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3.5 3 2
Publisher Photo
You don’t need a deep-fat fryer for the crispiest little snacks around; let the indoor grill do the work! Try this marinara over ziti or bow-tie pasta for a delicious side dish, too. —Steve Foy, Kirkwood, Missouri
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Cook: 5 min./batch
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Cook: 5 min./batch

Ingredients

  • 1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
  • 1 can (6 ounces) tomato paste
  • 1/2 cup water
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1 egg
  • 1/3 cup prepared Italian salad dressing
  • 1 cup Italian-style panko (Japanese) bread crumbs
  • 2 medium zucchini, cut diagonally into 1/4-inch slices

Directions

In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until thickened, stirring occasionally.
Meanwhile, in a shallow bowl, whisk egg and salad dressing. Place bread crumbs in another shallow bowl. Dip zucchini slices in egg mixture, then coat with bread crumbs. Cook on an indoor grill for 2-3 minutes or until golden brown. Serve with marinara. Yield: 2 dozen (2-1/3 cups sauce).
Originally published as Crispy Grilled Zucchini with Marinara in Simple & Delicious February/March 2011, p42

Nutritional Facts

1 each: 48 calories, 2g fat (0 saturated fat), 8mg cholesterol, 224mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 1g protein.

  • 1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
  • 1 can (6 ounces) tomato paste
  • 1/2 cup water
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1 egg
  • 1/3 cup prepared Italian salad dressing
  • 1 cup Italian-style panko (Japanese) bread crumbs
  • 2 medium zucchini, cut diagonally into 1/4-inch slices
  1. In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until thickened, stirring occasionally.
  2. Meanwhile, in a shallow bowl, whisk egg and salad dressing. Place bread crumbs in another shallow bowl. Dip zucchini slices in egg mixture, then coat with bread crumbs. Cook on an indoor grill for 2-3 minutes or until golden brown. Serve with marinara. Yield: 2 dozen (2-1/3 cups sauce).
Originally published as Crispy Grilled Zucchini with Marinara in Simple & Delicious February/March 2011, p42

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Reviews forCrispy Grilled Zucchini with Marinara

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MY REVIEW
justmbeth User ID: 1196484 177087
Reviewed Aug. 5, 2012

"Let me start by saying I'm not a huge zucchini fan. I usually need quite a bit of flavor from other ingredients for my zucchini. This recipe did not have the added flavor I needed. I felt like I was eating cardboard. The marinara sauce was very good but just not enough to make this recipe ok for me."

MY REVIEW
debs_place User ID: 1085803 176924
Reviewed Jun. 9, 2012

"This is absolutely wonderful, easy and delicious. I work with developmentally disabled adults who not only make this with minimal assistance (we cook the zucchini in the oven) but then love getting in their healthy veggies this way."

MY REVIEW
debs_place User ID: 1085803 191621
Reviewed Oct. 17, 2011

"Very easy to make. I work with developmentally disabled adults, who made the recipe with very little assistance but they cut the zucchini julienne style. It was a hit, even the ones that do not normally like vegetables liked this. The staff loved this too and many took the recipe to make at home"

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