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Pan-Fried Zucchini Cakes with Marinara Sauce

Prep Time
30
min.
Total Time
30
min.
Servings

6 servings

What You Need

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Make It

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  • Spread zucchini onto double layer of paper towels; pat dry.
  • Combine bread crumbs and flour in large bowl. Mix eggs and onions in medium bowl until blended; stir in zucchini. Add to bread crumb mixture; stir just until moistened.
  • Heat 2 Tbsp. oil in large skillet on medium heat. Ladle half the zucchini batter into skillet, using scant 1/4 cup batter for each cake; cook 1-1/2 to 2 min. on each side or until lightly browned on both sides. Transfer zucchini cakes to platter; cover to keep warm. Repeat with remaining oil and zucchini batter.
  • Cook pasta sauce in saucepan on medium-low heat 3 min. or until heated through, stirring occasionally. Serve over zucchini cakes.

How to Serve as an Appetizer

Prepare zucchini batter and cook as directed, except use 2 Tbsp. batter for each pancake. Serve with pasta sauce. Makes 24 servings.

Substitute

Prepare using CLASSICO Traditional Sweet Basil Pasta Sauce.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 240
Total fat 14g
Saturated fat 2g
Cholesterol 60mg
Sodium 660mg
Carbohydrate 23g
Dietary fiber 4g
Sugars 8g
Protein 7g
% Daily Value
Vitamin A 15 %DV
Vitamin C 25 %DV
Calcium 10 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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