Crispy Grilled Zucchini with Marinara
Total TimePrep: 15 min. Cook: 5 min./batch
Makes2 dozen (2-1/3 cups sauce)
- 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
- 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.
Nutrition Facts1 each: 48 calories, 2g fat (0 saturated fat), 8mg cholesterol, 224mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 1g protein.
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.
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.
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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