Ingredients
1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained1 can (6 ounces) tomato paste1/2 cup water2 teaspoons sugar1/4 teaspoon salt1/4 teaspoon dried basil1/4 teaspoon dried oregano1 large egg1/3 cup prepared Italian salad dressing1 cup Italian-style panko bread crumbs2 medium zucchini, cut diagonally into 1/4-inch slices
Preparation
In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until thickened, stirring occasionally.
Meanwhile, in a shallow bowl, whisk egg and salad dressing. Place bread crumbs in another shallow bowl. Dip zucchini slices in egg mixture, then coat with bread crumbs. Cook on an indoor grill for 2-3 minutes or until golden brown. Serve with marinara.
