Zucchinipiccata Recipes
ZUCCHINI PICCATA
Make and share this Zucchini Piccata recipe from Food.com.
Provided by Brenda.
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For tomato sauce, heat 1 tbsp olive oil in a large saucepan.
- Add crushed tomatoes and bring to a medium boil.
- Cook , stirring often, until reduced and thickened a bit.
- Add basil, capers, garlic and onion.
- Cook for 2-3 minutes.
- Season to taste with salt & pepper.
- Set aside and keep warm.
- Rinse zucchini and pat dry.
- Cut into slices about 1/8 inch thick.
- Pat dry with paper towels.
- Beat eggs slightly in a deep pie plate.
- In another deep pie plate or shallow dish, combine bread crumbs, parmesan cheese, and black pepper.
- Heat 3 tbsp oil in a medium skillet.
- Dip zucchini slices into beaten egg, then press both sides into crumb mixture.
- Add zucchini slices to hot oil and pan fry on each side until golden brown.
- Serve immediately with tomato sauce.
Nutrition Facts : Calories 215.9, Fat 10.5, SaturatedFat 3.6, Cholesterol 116.8, Sodium 613.4, Carbohydrate 20.1, Fiber 3.1, Sugar 6.4, Protein 11.7
TO DIE FOR ZUCCHINI AND TOMATOES !!!!
OK this is sooooooooo Good. I could eat this 3 times a night and not get sick of it. Zesty and spicy and very tasty.The tomatoes really add to the flavor
Provided by Shirl J 831
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Chop finely the onion.
- Slice the zucchini (not to thick).
- Saute the zucchini with the onion, garlic.
- Add all your seasonings.
- Saute this for a few minutes in a pan sprayed with butter pam.
- Do not saute too long as you do not want the zucchini soft.
- Add the tomatoes and simmer few minutes.
- Remove from heat and serve on plates adding parmesan cheese on top.
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