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zucchini piccata


a great way to use the larger zucchini from your garden.


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  1. For tomato sauce
  2. Heat 1 tbsp olive oil in a large saucepan
  3. Add crushed tomatoes and bring to a medium boil
  4. Cook
  5. Stirring often
  6. Until reduced and thickened a bit
  7. Add basil
  8. Capers
  9. Garlic and onion
  10. Cook for 2-3 minutes
  11. Season to taste with salt & pepper
  12. Set aside and keep warm
  13. Rinse zucchini and pat dry
  14. Cut into slices about 1 / 8 inch thick
  15. Pat dry with paper towels
  16. Beat eggs slightly in a deep pie plate
  17. In another deep pie plate or shallow dish
  18. Combine bread crumbs
  19. Parmesan cheese
  20. And black pepper
  21. Heat 3 tbsp oil in a medium skillet
  22. Dip zucchini slices into beaten egg
  23. Then press both sides into crumb mixture
  24. Add zucchini slices to hot oil and pan fry on each side until golden brown
  25. Serve immediately with tomato sauce

Step 16

Total Time in Minute 35

Ingredients Count 13

cooking zucchini piccata

See More Relate Photo





Parmesan cheese

Black pepper

Olive oil

Crushed tomatoes

Fresh basil

Garlic clove


Red onion



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