Tender chicken cutlets with zucchini in the oven

Appetizing combinations with chicken, minced meat, cheese, turkey, as well as hearty vegan variations with rice, potatoes and cabbage.

If the zucchini is old, you need to clean it of hard skin and seeds. Young vegetables do not need to be peeled.

You can use zucchini instead of zucchini.

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Ingredients

750 g zucchini;
salt - to taste;
150 g hard cheese;
several sprigs of dill;
2 cloves of garlic;
1 teaspoon turmeric;
2 eggs;
6 tablespoons breadcrumbs;
corn flour, wheat flour or breadcrumbs - for breading;

Preparation

Grate the zucchini on a coarse grater. Add salt, mix and transfer to a sieve, placing a bowl under it. Return to the vegetables after 15 minutes, when the excess juice has drained from them.

Meanwhile, grate the cheese on a coarse grater. Finely chop the onion and dill and chop the garlic. Add zucchini, turmeric and pepper to the prepared ingredients and stir.

Beat in and stir again. Gradually add breadcrumbs to the mixture and leave for 10 minutes.

Form cutlets and roll in flour or breadcrumbs. Heat the oil in a frying pan and place the preparations. Fry them over medium heat until golden brown on each side.

Lester120/Depositphotos.com

Ingredients

300 g zucchini;
300 g of any minced meat;
1 egg;
3 tablespoons flour;
salt - to taste;
ground black pepper - to taste.

Preparation

Grate the zucchini on a coarse grater and squeeze out the juice. Add minced meat, egg, flour, salt and pepper and mix thoroughly. You can add other seasonings to taste.

Form cutlets and place on a baking sheet lined with parchment. Place in an oven preheated to 180°C for 30–40 minutes.

You can cook cutlets on. Then it is better to first roll them in flour or breadcrumbs. Over medium heat, fry the pieces in vegetable oil until golden brown on all sides.

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Ingredients

400 g zucchini;
400 g chicken fillet;
100 g cheese;
several sprigs of parsley;
several sprigs of dill;
2–3 cloves of garlic;
3 eggs;
salt - to taste;
100 g flour;
1 teaspoon baking powder;
100 g oatmeal;
vegetable oil - for frying.

Preparation

Grate the zucchini on a medium or coarse grater and carefully squeeze out the juice. Pass the chicken through a meat grinder. Grate the cheese on a coarse grater.

Mix the prepared ingredients with chopped herbs and chopped garlic. Add eggs and salt and stir. Add flour, baking powder and cereal and stir again.

Heat the oil in a frying pan and place the formed cutlets there. Fry them over medium heat until golden brown on both sides.

AngelinaChe/Depositphotos.com

Ingredients

500 g potatoes;
250 g zucchini;
a few green onions;
2–3 cloves of garlic;
salt - to taste;
ground black pepper - to taste;
100 g feta cheese;
2 eggs;
vegetable oil - for lubrication;
50 g hard cheese.

Preparation

Cool the potatoes until soft and grate them on a coarse grater. Grate the zucchini on the same surface and squeeze out the juice thoroughly.

Add chopped onion, chopped garlic, salt, pepper, crumbled feta cheese and egg whites to the potatoes and zucchini. Mix thoroughly and form cutlets.

Distribute the butter over the baking dish, place the pieces there and brush them with whipped yolks. Sprinkle with grated cheese and place in an oven preheated to 170°C for 20–25 minutes.

ganzevayna/Depositphotos.com

Ingredients

1 cup (200 ml) dry rice;
salt - to taste;
400 g zucchini;
100 g flour + for breading;
ground black pepper - to taste;
paprika - to taste;
turmeric - to taste;
1-2 cloves of garlic - optional;
several sprigs of dill;
vegetable oil - for frying.

Preparation

Boil in salted water until tender and cool. Grate the zucchini on a coarse grater. Add cereal, flour, salt, black pepper, paprika and turmeric to them. You can add other spices to taste, as well as chopped garlic.

Stir the mixture and add chopped dill. Form cutlets and bread them in flour. Heat the oil in a frying pan, place the pieces and brown them over medium heat on all sides.

povarenok.ru

Ingredients

500 g chicken fillet;
300–400 g zucchini;
1 egg;
1–2 cloves of garlic;
2 tablespoons sour cream;
4 tablespoons of semolina;
several sprigs of dill;
several sprigs of parsley;
salt - to taste;
ground black pepper - to taste;
vegetable oil - for frying.

Preparation

And chop into small pieces. Grate the zucchini on a coarse grater and squeeze thoroughly.

Add egg, chopped garlic, sour cream, semolina, chopped herbs, salt and pepper to the chicken and zucchini. Stir and leave for 20 minutes.

Form cutlets from the mixture and place in a heated frying pan with oil. Fry the pieces over medium heat until golden brown on both sides. Cover the cutlets with a lid after turning them over.

Nadianb/Depositphotos.com

Ingredients

300 g turkey fillet;
300 g zucchini;
1 cup (250 ml);
2 teaspoons dried garlic;
salt - to taste;
½ teaspoon turmeric;
250 g sour cream;
1 teaspoon of tomato paste;
a small piece of hard or smoked cheese;
100 ml water.

Preparation

Blend the turkey with a blender or pass through a meat grinder. Grate the zucchini on a fine grater and squeeze thoroughly.

Add pearl barley, half the garlic, salt and turmeric to the prepared ingredients. Stir, form into cutlets and place them in the pan.

Combine sour cream, tomato paste, finely grated cheese, remaining garlic, salt and water. Pour the sauce over the preparations and bake at 180 °C for 40–50 minutes.

YouTube channel “Elena’s Vegetarian and Lenten Cuisine | Good recipes"

Ingredients

700 g zucchini;
250 g cabbage;
several sprigs of dill;
1 teaspoon turmeric;
salt - to taste;
ground black pepper - to taste;
200 g chickpea flour + for breading;
vegetable oil - for frying.

Preparation

Grate the zucchini using a medium or coarse grater. Lightly squeeze the zucchini. Add chopped dill, turmeric, salt and pepper to them and mix.

Add flour and stir thoroughly again. Form cutlets and roll them in flour. Place in a frying pan with heated oil and brown on both sides over medium heat.

Cutlets with zucchini cheese according to a very tasty recipe. Cook at home and follow the step-by-step instructions with photographs. How much time do you need to spend on cooking?

Cutlets are an incredibly tasty food that can be prepared from almost any ingredients.

The generally accepted recipe from different types of meat has become quite boring, and therefore there are many alternative options that are no less tasty, but more original.

Zucchini cutlets with cheese and herbs

This is a classic preparation. Based on it, new varieties of the recipe are created. If a person does not like to experiment, then the basic dish is just for him. In terms of taste, it is not inferior to “twisted” ones.

Cooking time:

45 minutes

Number of servings:

3-4

Energy value

calorie content – 200 kcal;
proteins – 8.64 g;
fats – 6.90 g;
carbohydrates – 20.14 g.

Ingredients

flour – 1 glass;
greens – 1 bunch;
hard cheese – 100 g;
zucchini – 1 pc.;
eggs – 2 pcs.;
salt and pepper to taste.

Step-by-step preparation

Peel the zucchini. If the vegetable is young, you don’t have to do this, since the thin peel will merge into a homogeneous mass with the pulp of the vegetable.
Next, you need to grate the zucchini on a coarse grater and try to squeeze out the maximum amount of juice.
Squeeze the garlic into the zucchini mixture, which will add spiciness and flavor to the dish, and transfer the resulting mass to a large bowl.
Next, add cheese, previously coarsely grated, as well as any finely chopped greens.
All ingredients must be carefully stirred to a uniform consistency.
After the mixture has become homogeneous, eggs are added to it, and then everything is mixed again until the mass is completely combined.
Salt and pepper to taste are added to the minced meat, as well as flour to hold the resulting mixture together. Any spices can be added.
Fry the cutlets in olive oil. Sunflower will also work, but the former will add incredible flavor to the dish. Plus it's healthier.
When the cutlets are fried on one side, you need to turn them over and fry under the lid on the other (about five minutes). You can roll the cutlets in breadcrumbs or semolina, which will make them incredibly crispy on the outside, but tender on the inside.

The dish is ready, bon appetit!

Important:
the main condition is the stage of squeezing out the maximum amount of juice from the zucchini so that it does not interfere with the formation of dense balls.

Cutlets prepared in this way are very tasty and unusual due to the presence of greens in the recipe. And the cheese will give them lightness and tenderness. You can offer the dish to guests either with a side dish or separately.

Zucchini cutlets with cheese

Naturally, we ate porridge, pureed soups, all kinds of purees, and so on, but the first thing that came to mind and “flew” off the tongue was “zucchini cutlets.” I remember that my child was a gourmet when it came to food. I walked around with a constant headache - what can I feed my knight, no matter what turns up his nose and is useful? But zucchini was my salvation and our “everything,” and steamed zucchini cutlets were especially respected.

The only vegetable that is not particularly dependent on the weather at our summer cottage is zucchini. And in almost one hundred percent of cases, the harvest can be harvested in almost bags. It is during the period of zucchini ripening that I begin to peak in preparing a variety of zucchini dishes.

Not only the child, but all members of my family love zucchini cutlets, without exception. (including a dog) They are also perfect for people on a fast or diet. Because you don’t have to add an egg to them, and replace the flour with semolina, and most importantly, they don’t have to be fried in a frying pan, you can bake them in the oven with cheese or steam them, which is very important for small children.

How, exactly, does this dish differ from zucchini pancakes? In cutlets, as in pancakes, flour or semolina and an egg are added, but various vegetables, such as potatoes, are only used in cutlets. It turns out that they differ from pancakes in shape, content, and method of preparation.

I tried different cooking options and settled on what I think is the most delicious recipe.

For the recipe for zucchini cutlets we will need:

- zucchini - 1 kg; - greens (onion, parsley) - to taste; - chicken egg - 2 pcs.; - potatoes - 1 pc.; - onion - 1 pc.; — hard cheese — 70 gr.; - vegetable oil - for frying; - salt, pepper, garlic - to taste; - wheat flour - 5 tbsp. l. (no slide).

Initial products for our cutlets.

Making zucchini cutlets

First you need to peel the skin from the zucchini. For convenience, use a vegetable peeler, this will keep your hands clean and the skin will be cleaned evenly. The beauty is that there is not much difference between fresh and already overripe zucchini. They will all be shredded.

Then remove the seeds with a regular tablespoon.

In its pure form I got 800 g of zucchini. Grate the zucchini on a coarse grater, add a little salt.

Let the zucchini mass sit for about 15 minutes, during which time the zucchini will release excess juice. It is necessary to squeeze out as much liquid as possible with your hands. Otherwise the cutlets will float. Add grated potatoes to the squeezed zucchini mixture. It’s good if you have a food processor or blender, if not, grate it.

Then add finely chopped onions to the zucchini mass.

Since, unlike zucchini, this is a rather hard ingredient, it will immediately contrast with the soft zucchini.

You can add carrots or other vegetables later. And for now I will diversify the cutlets with greens.

Chopped green onions and parsley work well. For those who like a more spicy taste, cilantro and basil are suitable. Next add chopped garlic.

Depending on the consistency of the mass, you need to add one or two eggs. The main thing is that the dough is not liquid. Grate the cheese on a coarse grater. You can choose any hard cheese; an interesting taste is obtained with mozzarella.

You can thicken the minced meat with flour or semolina. The whole difference is that semolina takes time to absorb and the cutlets turn out more tender, but with flour they will be more satisfying. I added 5 level tablespoons of flour.

The mixture should look like thick pancake batter.

The main thing is to work quickly, as the vegetables will produce juice all the time. Level the minced squash with salt and spices. Place the frying pan on the fire.

Pour in a fairly large amount of vegetable oil and let it warm up. Using a spoon, place the cutlets into the pan. They will have to be formed directly in the frying pan.

Fry the zucchini cutlets for 15 minutes on each side. It is better to first put the frying pan on high heat so that the mass sets, and then reduce the heat and cover with a lid. If the cutlets seem too oily, as soon as they are ready, place them on a paper napkin, it will absorb all the excess oil.

These zucchini cutlets can also be prepared in the oven. Place the zucchini mixture in the form of cutlets on a baking sheet lined with parchment paper and grate the hard cheese on top. Cook until golden brown in an oven heated to 200 degrees. White sauces, such as sour cream, garlic or onion, are ideal for these vegetable cutlets.

Bon appetit!

with zucchini cutlets, these dishes are also often watched:

Ingredients: egg – 2 pcs cheese – 100-150 g flour – 4 tbsp allspice black pepper zucchini – 2 pcs (not large) vegetable oil for frying garlic – 1 clove onion – 1 pc herbs salt

The recipe for zucchini cutlets is very simple. The cutlets turn out juicy, fresh and hot. During the season, when there is an abundance of zucchini, food is very cheap. In winter, when zucchini lies only on supermarket shelves - a reminder of summer. Well, if you don’t have zucchini, you can make wonderful cabbage cutlets or mushroom cutlets.

How are zucchini cutlets different from zucchini pancakes? Firstly, the cutlets contain cheese and herbs, and secondly, they are denser in consistency and must be eaten with a fork.

Preparation:

1. Peel the zucchini. For this purpose, there are excellent knives specifically for peeling vegetables. I use them because contact with peeled zucchini leaves an unpleasant film on the skin of my hands, which is not easily washed off. Three zucchini on a coarse grater.

2. Add the onion, also grated. Even finely chopped onions will be felt in the soft consistency of the zucchini.

4. Add grated cheese. It is very interesting to taste not the usual hard cheese, but feta cheese or suluguni. This kind of cheese will also give a slight stickiness, but the taste will be different (for me, even more interesting). I grated the mozzarella. Although it is difficult to call cheese that is sold in polyethylene rather than in salted brine mozzarella, the label was “Mozzarella.”

5. We also add finely chopped parsley to the cutlets. This really refreshes the cutlets and makes them fluffy.

6. Our next ingredient is garlic. Either fine mode or squeeze through the garlic press. Break 2 eggs (this is for gluing the cutlet dough). A little ground allspice. Be sure to salt the cutlet dough.

7. And pour in 4 tablespoons of flour. It is impossible to guess the exact quantity.

Chicken cutlets with zucchini

A great combination for those who love plant foods, cheese flavors and meat. This dish can feed the whole family. And anyone can cook it if you follow the step-by-step instructions and also observe the proportions.

Cooking time:

1 hour

Number of servings:

Energy value

calorie content – 350 kcal;
proteins – 11 g;
fats – 8.36 g;
carbohydrates – 10.5 g.

Ingredients

onions – 1 pc.;
greens - to taste;
minced chicken – 500 g;
zucchini – 2 pcs.;
salt - to taste;
pepper and other spices - to taste;
chicken egg – 2 pcs.;
hard cheese – 100 g.

Step-by-step preparation

You can also cook the cutlets in the oven and get a completely new baked taste. You should first preheat it to 180 degrees, and then place the baking sheet there for 20-30 minutes. After the indicated time has expired, you need to leave the cutlets in the oven until they cool completely.

Advice:
To prepare this recipe, it is recommended to use chicken fillet. But if you don’t have it, take a ready-made semi-finished product, that is, minced meat.

This dish has an edge over other variations of the recipe. It cooks quickly, has an unusual taste, and is also filling due to the addition of meat. Serving the dish in any variation will be acceptable. But the taste of cutlets is particularly well combined with Greek sauce, which can also be prepared at home.

Lenten recipe

Lenten food is not always tasteless, and this option is proof of that. It does not require a large number of ingredients or complex culinary processes. The dish can be eaten by people suffering from diseases of the gastrointestinal tract, even during an exacerbation.

Cooking time:

30 minutes

Number of servings:

Energy value

calorie content – 130 kcal;
proteins – 3.90 g;
fats – 0.8 g;
carbohydrates – 27.5 g.

Ingredients

flour – 3 tbsp;
zucchini – 500 g;
salt and pepper to taste;
fresh herbs;
potatoes – 4 pcs.

Step-by-step preparation

For those who want to make the dish completely dietary, we recommend preparing it in a slow cooker.

Advice:
To add a touch of piquancy, you can squeeze a clove of garlic into the minced meat.

Zucchini cutlets with carrots

A tasty, unusual recipe that everyone will like, especially children because of the bright summer color, and for vegetarians the dish is simply irreplaceable.

Cooking time:

1 hour

Number of servings:

Energy value

calorie content – 94 kcal;
proteins – 2.8 g;
fats – 0.7 g;
carbohydrates – 19.2 g.

Ingredients

zucchini – 1 pc.;
carrots – 1 pc.;
onion – 1 pc.;
potatoes – 1 pc.;
garlic – 2 cloves;
greens to taste;
flour - 3 tbsp.

Step-by-step preparation

Advice:
To focus not only on taste, but also on aesthetics, it is recommended to bake the cutlets in the oven and add turmeric as a spice.

You can serve it with herbs, vegetable puree or other side dish or sauce. There are many variations of zucchini cutlets. Above were presented the most popular ways to prepare a dish with the addition of various ingredients at home.

Despite the fact that there are no exotic products here, the dish is not inferior in taste to the most exquisite ones. And this is not surprising, because everything ingenious is simple!

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Zucchini was introduced to Europe in the 16th century from northern Mexico. Young zucchini is easily absorbed by the body. These fruits are used for baby and dietary nutrition. Zucchini is a versatile vegetable. A variety of vegetable stews are prepared from it, baked with various fillings, salted, pickled, and even added raw to salads.

Zucchini cutlets are prepared with a variety of additives. Using kitchen appliances, the process will take very little time.

Zucchini cutlets

How to learn to write beautifully. When the first young zucchini appears, I always bake them in foil in Home Registration Help Login. Cheese flatbreads with kefir. Quail in bacon.

Scrambled eggs with lavash and cheese. Chicken baked whole in pita bread in the oven. Dumplings with pink salmon.

Description of preparation:

For the New Year Dishes by category. Add to Favorites. Zucchini cutlets in the oven. Ingredients To prepare zucchini cutlets in the oven you will need:.

Average: 5. Your rating: Empty Average: 5 2 votes. This recipe is presented in the sections: Breakfasts, snacks Zucchini in the oven.

Zucchini cutlets with cheese

An interesting alternative to boring pancakes.

Ingredients:

zucchini – 800 gr.;
cheese – 100 gr.;
onion – 1 pc.;
eggs – 2 pcs.;
greens – 1 bunch;
garlic – 3 cloves;
breadcrumbs;
salt pepper.

Preparation:

Rinse the zucchini, remove the peel and seeds. Rub in an electric grater.
Add salt to the shavings and get rid of excess juice.
Chop the remaining vegetables. Stir in the squeezed zucchini mixture.
Add grated, preferably hard cheese.
Finely chop the greens with a knife.
Stir eggs and breadcrumbs into the mixture. You can sprinkle with pepper for flavor.
Form small cutlets and fry in a frying pan.
The fire should be low.
When your cutlets are cooked, turn off the gas and cover the pan with a lid.
Let it stand for a while and invite everyone to eat.

This dish will surely delight your loved ones.

A light, but satisfying and interesting dish. A wonderful option for dinner with the family.

Ingredients:

zucchini – 250 gr.;
minced chicken – 250 gr.;
onion – 1 pc.;
eggs – 1 pc.;
greens – 1 bunch;
wheat flour.

Preparation:

You can buy minced meat in the store, but it’s better to make it yourself from the chicken loin.
Peel the zucchini and turn it into shavings in a food processor or grate it. Allow excess liquid to drain, squeeze out and transfer to a suitable container.
Chop the remaining products and throw them into a common container. You can add just the egg white, or you can add the whole egg.
Mix everything thoroughly and thicken the mass with a couple of tablespoons of flour. Salt and add ground pepper.
Fry the cutlets over low heat.

These cutlets are suitable for baby food, and adult family members will certainly enjoy their delicate texture.

Unusually juicy and fluffy meatballs baked in the oven.

Ingredients:

zucchini – 250 gr.;
minced meat – 300 gr.;
onion – 1 pc.;
eggs – 1 pc.;
white bread - 2 pieces.

Preparation:

You can use ready-made minced beef, or you can make it from pork and beef at home using a meat grinder.
Add the grated and squeezed zucchini mass to the minced meat.
It is better to first fill the bread with milk and squeeze it out a little.
In a large bowl, combine minced meat, onion, bread and egg.
Salt and add spices that you like. Form small cutlets and place them on a greased deep baking sheet.
Pour in a little water and place in a preheated oven for about half an hour.
Leave the baking sheet in the oven for a few minutes and call everyone to the table.

These cutlets can be served with fresh or stewed vegetables. To decorate, sprinkle them with herbs.

This dish can also be classified as dietary, but no less tasty.

Ingredients:

zucchini – 250 gr.;
minced turkey – 500 gr.;
eggs – 1 pc.;
garlic – 1 clove;
wheat flour.

Preparation:

Grind the turkey fillet in a meat grinder, grate the zucchini and squeeze out excess liquid.
Squeeze a clove of garlic into the cutlet mixture and add the egg.
Stir and add a couple of tablespoons of flour if necessary. Salt and add spices to taste.
If you are cooking for small children, then you don’t need to add garlic and spices.
Quickly fry on both sides until golden brown and transfer to the preheated oven.
After a quarter of an hour, the cutlets can be served, garnished with herbs.

You can prepare a sauce for these cutlets based on sour cream with garlic, herbs and spices.

Recipe for chicken cutlets in the oven

Wash the chicken fillet and dry it with a paper towel, then cut into small pieces.

Peel and cut the onion into small pieces.

Place the meat and onion in a blender and grind. You can grind the meat and onions through a meat grinder.

Add an egg to the resulting minced meat, salt and pepper it.

Mix the minced meat until smooth, then add semolina to it and mix thoroughly again so that it is evenly distributed.

Grate the zucchini on a fine grater and add it to the minced meat.

Mix the minced meat thoroughly again. It's best to do this by hand.

Spread a thin layer of breadcrumbs onto the bottom of a baking dish or baking sheet. Thanks to the breadcrumbs, there is no need to use oil to grease the pan. In addition, the crackers will absorb the juice that will be released during cooking, and it will not burn in the oven.

Form cutlets the size of a tablespoon and place them a short distance apart on a layer of breadcrumbs.

Sprinkle a small amount of grated cheese on top of each cutlet to give the dish an appetizing golden brown color.

Bake chicken cutlets in a preheated oven at 200 degrees, and in 25-30 minutes a wonderful and very light dish will be ready.

For lovers of light food - delicious chicken cutlets with zucchini! Minced chicken cutlets always turn out very tender and fluffy if you use zucchini or zucchini instead of eggs. I classify them as low calorie food as well as baby food. And of course, it’s very good if the minced meat is homemade.

Ingredients:

1.2 kg chicken fillet, half a zucchini, 1 large onion, 2 cloves garlic, 2 tbsp. l. bread crumbs, 1 tbsp. l. oyster sauce, a bunch of parsley, cornmeal for breading, salt, white pepper.

Preparation:

Grind the chicken fillet in a meat grinder.

Coarsely chop the onion, half the zucchini, and peel the garlic.

We put it all into a meat grinder, plus a bunch of parsley there; Mix the minced meat and vegetables well. Add 2 tbsp to the minced meat. l. bread crumbs.

A tablespoon of oyster sauce.

Season with salt and pepper, mix well.

Using a cookie cutter (I took the smallest one), we make cutlets. It’s very convenient to use this mold to make neatly shaped cutlets.

This amount of ingredients made 15 cutlets.

Heat a frying pan and melt a tablespoon of ghee. Gently dredge the cutlets in cornmeal on all sides. I like to roll the cutlets in corn flour, as it gives a beautiful, moderately crispy, golden crust.

Place the cutlets in a frying pan and fry over medium heat until golden brown.

Turn over and fry until golden brown on the other side.

Preheat the oven to 200 degrees. Transfer the cutlets to a baking sheet and place in the oven for 10-15 minutes. Do not overcook, otherwise the cutlets will become tough and not juicy. My cutlets rested in the oven for 10 minutes.

All! This is my favorite version of chicken cutlets, as they always turn out fluffy thanks to 10 minutes in the oven, tender thanks to the zucchini, spicy thanks to the oyster sauce, and of course light and dietary. You can eat them just like that, with a vegetable side dish, for example.

Bon appetit!

A simple recipe for zucchini cutlets
step by step with photos.
The recipe for zucchini cutlets is to help every housewife who has zucchini in abundance. Juicy thanks to the zucchini, but savory and flavorful thanks to the dill and garlic, the cutlets are a great dinner dish.
This dish is very light and tender, it will appeal to everyone who watches their figure and likes to diet. To prepare zucchini cutlets, I advise you to use baking powder - it will make them more airy and not too flat. They can also be prepared for breakfast or lunch. The dish is self-sufficient; I rarely prepare an additional side dish for it. I just serve it with sour cream. So, the zucchini recipe is in the studio!
Number of servings: 3-4
National cuisine: Home cooking
Type of dish: Hot dishes, Cutlets
Recipe difficulty: Easy recipe
Preparation time: 15 minutes
Cooking time: 30 min
Servings: 3 servings
Calorie count: 83 kilocalories
Occasion: For lunch

Zucchini and semolina cutlets

The cutlets turn out very fluffy, rosy and appetizing.

Ingredients:

zucchini – 250 gr.;
minced meat – 500 gr.;
egg – 1 pc.;
garlic – 3 cloves;
semolina.

Preparation:

Peel and grate the zucchini and squeeze out excess water.
Mix with minced meat and chopped garlic. Add salt and any spices you like.
Add a couple of tablespoons of semolina and an egg, mix the mixture thoroughly.
Let stand for half an hour so that the semolina absorbs the liquid.
Form into cutlets and roll them in breading.
Fry over low heat until done.

Serve with vegetables or boiled rice.

Zucchini and potato cutlets

Another recipe for vegetarians. These cutlets are a bit like potato pancakes.

Ingredients:

zucchini – 500 gr.;
potatoes – 4 pcs.;
onion – 1 pc.;
egg – 1 pc.;
breadcrumbs.

Preparation:

Boil the potatoes in their jackets. Let cool and remove the skin.
Grind the zucchini, potatoes and onions in a food processor.
Beat the egg, salt and add your favorite spices.
Bring the mixture to the desired consistency by adding breadcrumbs.
Form small flat cutlets and fry in a heated frying pan with oil.

Even the most fussy person will appreciate these zucchini cutlets. Zucchini cutlets are a healthy source of fiber, so important for digestion and the gastrointestinal tract.

Ingredients:

peeled zucchini - 400 g;
long grain rice - 1 tbsp.;
smoked cheese - 150 g;
egg - 1 pc.;
salt, ground pepper - to taste.

Peel the zucchini and remove seeds, cut into large pieces and grate on a fine grater. If the pulp yields a lot of water, carefully squeeze out the excess water with your hands. Grated zucchini Rinse the rice and boil in lightly salted water. If you want to make the cutlets healthier, use brown unpolished rice. It contains more fiber, vitamins and minerals. Zucchini with egg, salt and pepper Grate the smoked cheese on a fine grater. Mix zucchini, rice, egg, salt, pepper, cheese until smooth. Form cutlets of the desired size and fry in vegetable oil. Mix all ingredients Since there is no flour in the cutlets, it will be quite difficult to turn them over, so it is better to fry them over low heat, but leave them longer on each side. After frying, you can simmer the cutlets a little under the lid closed. Fry the cutlets This wonderful side dish is best served with sour cream!

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Zucchini cutlets can be no less tasty than meat ones. And if they are flavored with cheese and seasonings, you will definitely be asked for more. Ruddy, delicious cutlets with zucchini are, among other things, very healthy, especially for those who are watching their waistline.

In addition, they will significantly help save your family budget. And here is a recipe for pickling cucumbers, which always turn out crispy.

Dietary zucchini cutlets in the oven - easy and tasty to prepare!

To prepare delicious cutlets you will need the following set of products:

Zucchini squash - 2 pcs.;
Onions - 1 pc.;
Egg - 2 pcs.;
Suluguni cheese - 100-150 grams;
Flour - 4 tbsp. spoons;
Fresh parsley - to taste;
Garlic - 1 clove;
Ground black pepper, salt to taste.

The indicated amount of flour in the recipe is arbitrary; it is better to determine it by eye, depending on the juiciness of the zucchini, its size and the total volume of the resulting mass. The main thing is that the dough for the cutlets is not liquid.

It can be served as a separate dish or with a side dish. Boiled potatoes are ideal. The zucchini cutlets are ready in the oven, bon appetit!

Zucchini cutlets are not a very familiar dish, but they are so summery! They turn out juicy, tender and very low in calories.

Even if you don't like zucchini, you will still like these cutlets.

In taste, they can easily compete with meat ones.

The taste is reminiscent of meat cutlets.

Required Products:

2 eggs;
50 grams of cheese;
seasonings and herbs;
5 spoons of flour.

Cooking process:

The zucchini needs to be grated on the finest grater, squeezed lightly to remove excess liquid, and mixed with grated cheese.
Beat eggs into this mixture, add chopped herbs, season with spices and add flour so that the mass is sticky and quite thick.
Form cutlets with a spoon and fry in a hot frying pan on both sides.

How to cook zucchini cutlets

Peel the zucchini and remove seeds; if they are young, you can leave them as they are, cutting off only the nose and stem.
Grate the zucchini on a coarse grater, add salt, place in a deep bowl and set aside for 20-30 minutes.
Grate the cheese on a coarse grater.
Finely chop the fresh herbs.
Chop the garlic.
Peel the raw potatoes and also grate them on a coarse grater.
During this time, the zucchini will give juice; squeeze out the pulp. The less moisture there is in the zucchini, the less flour you will have to add and the cutlets will keep their shape better.
Once the juice has been removed, add grated cheese, potatoes, herbs and garlic to the zucchini.
Season with salt, pepper and beat the eggs into the minced vegetables. Stir it well.
Depending on the consistency, add flour. Add gradually, stirring well and controlling, so that the mass is moderately thick and can be formed into cutlets.
Roll the formed cutlets in breadcrumbs and fry in a heated frying pan in vegetable oil until golden brown.
If desired, you can place the finished cutlets in a frying pan, add a little boiled water, cover with a lid and steam for a few minutes. You can also bring them to full readiness in the oven.
The cutlets are ready, you can pour sour cream on them and serve them with boiled or fried potatoes.

Bon appetit.