Pan-Fried Zucchini Cakes with Marinara Sauce

* Servings: 6
* Cook Time: 15 minutes
* Prep Time: 15 minutes

Ingredients

* 1 jar (24 oz.) Classico Marinara with Plum Tomatoes Pasta Sauce
* 1 1/2 pound(s) Zucchini, or about 3 or 4 small zucchinis
* 1/2 cup(s) Chopped green onion
* 1/2 cup(s) Seasoned dry bread crumbs
* 1/4 cup(s) Flour
* 2 Eggs, lightly beaten
* 1/4 cup(s) Olive oil, divided

Directions:

1. Shred zucchini using the large holes of a box shredder, yielding about 4 cups. Place on paper towels and pat dry. In a large bowl, mix together zucchini, green onion, breadcrumbs, flour and eggs.

2. Heat 2 tbsp of olive oil in a large skillet over medium heat, Drop 1/4 cup of zucchini mixture for each cake. Cook for 3 to 4 minutes, turning halfway through, or until lightly browned. Repeat with remaining zucchini mixture, adding more oil as needed. Serve with warm Pasta Sauce.

TIPS:
To serve as an appetizer, prepare smaller zucchini cakes using 1/8 cup of batter for each. Makes 24 appetizer servings.

If desired, substitute Classico Marinara with Plum Tomatoes & Olive Oil Pasta Sauce with Classico Traditional Sweet Basil Pasta Sauce.