Crispy Fried Zucchini with Homemade Marinara
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Well Seasoned Studio · by Ari Laing

Crispy Fried Zucchini with Homemade Marinara

NUTRITION · PER SERVING50M COOK
CAL 61%·PRO 50%
CARBS 52G17% OF CAL
12G FIBER14G OTHER26G TOTAL SUGAR
FAT 106G78% OF CAL
14G SAT92G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy fried zucchini rounds breaded with pecorino romano, topped with lemon zest and served with homemade marinara. A summer favorite appetizer.

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Nutrition & ingredients

Ingredients

serves 4
  • 2 (28oz) cans DeLallo San Marzano Style Crushed Tomatoes
  • 3 Tbsp extra virgin olive oil
  • 1 onion, (finely diced, about 1½-2 cups)
  • 2 cloves garlic, (finely chopped)
  • ¼ cup tightly packed fresh basil leaves, (whole)
  • 3 sprigs fresh oregano, (leaves finely chopped)
  • 1 tsp kosher salt, (plus more to taste)
  • 1-2 tsp granulated sugar, (optional)
  • 2-3 large zucchini, (cut into rounds about ¼-½-inch thick (not paper thin!) )
  • 1 large egg
  • ¼ cup milk, (any kind)
  • 1 cup all-purpose flour
  • ½ cup grated Pecorino Romano
  • 1 tsp onion salt
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 1-2 cups neutral oil (or enough to come up about ½-inch in a skillet )
  • For serving: fresh lemon zest, grated Pecorino Romano, flaky sea salt, and fresh basil
PREP
10M
SODIUM
1829MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.