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Crispy Grilled Zucchini With Marinara Exps50880 Sd19999446a10 14 1bc Rms 2

Crispy Grilled Zucchini with Marinara

TOTAL TIME: Prep: 15 min. Cook: 5 min./batch YIELD: 2 dozen (2-1/3 cups sauce).
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

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 large egg
  • 1/3 cup prepared Italian salad dressing
  • 1 cup Italian-style panko bread crumbs
  • 2 medium zucchini, cut diagonally into 1/4-inch slices

Directions

  • 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.

Nutrition Facts

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

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