Zucchini Piccata

Recipe by Brenda.
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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