How to quickly and tasty cook cutlets from zucchini and minced meat

Zucchini cutlets with minced meat: the most delicious and fastest recipe

The principle of any simple recipe looks like this: the fewer ingredients, the better. Our first method is exactly this. Only the essentials for great taste and nothing extra that will complicate the process.

Ingredients:

• Minced meat – 550 g
• Zucchini 350 g
• Onion 100 g
• Loaf - two slices
• Salt, pepper - to taste
• Water
• Breadcrumbs - 100 g

Preparation:

1. Place the loaf slices on a plate and pour a glass of water. We wait a couple of minutes until the bread gets wet.

Instead of water, you can take milk, but then the point of replacing meat with vegetables is lost, because milk contains the same saturated animal fat.

2. Meanwhile, grate the zucchini on a fine grater. If it is young, then there is no need to remove the skin; if it is already stale, then it is better to peel it, since its skin is already thick and rough.

3. Place the minced meat in a deep bowl. If the minced meat was frozen, be sure to completely defrost it. Add grated zucchini.

4. Next comes finely chopped onion and pieces of loaf, which need to be squeezed out before adding.

5. Then add salt and pepper and mix thoroughly until a homogeneous mass is formed.

I understand that when you add salt, you want to know the exact amount, but everyone has different tastes, and the same amount will be too much for some and not enough for others. Let's just say that if you add 1 tablespoon of salt to a given amount of ingredients, then the cutlets will definitely not be bland.

6. Wet our hands in water, form cutlets of the desired shape and size from our mixture and roll in breadcrumbs.

7. Well, now all that remains is to place the cutlets in a frying pan with heated vegetable oil and fry them over low heat on both sides until golden brown. This will take about 5-7 minutes on each side, depending on the individual characteristics of your stove.

Bon appetit!

How to choose the right zucchini for chicken cutlets

The following rules should be used when purchasing zucchini for preparing any dishes. If you approach this issue responsibly, then the chicken cutlets you prepare will only benefit you and your loved ones.

It is best to use young zucchini, small in size, for preparing chicken cutlets. Such vegetables contain more nutrients and are lower in calories. A proper zucchini should be firm, dense and elastic. This indicates that the fruit is properly ripe and is best suited for consumption. The zucchini peel should be smooth, slightly shiny, but not glossy. If the surface of the zucchini is very shiny and there are yellow spots on the surface or the tail is dry, refuse to buy it.

Most likely, these zucchini are loaded with nitrates and have been treated with pesticides. The tail of a quality zucchini should be fresh, moist and green. When purchasing, pay attention to the appearance of the zucchini. If its tail is cut off or torn off, you should not take such a zucchini.

In this place, various pathogenic microorganisms can most easily penetrate into the fetus. The surface of the zucchini should be smooth, regular in shape, without signs of wear, cracks, ulcers or flaws. The presence of ulcers on the surface indicates that the zucchini is infected with anthracnose. Anthracnose or powdery mildew is a fungal plant disease that makes the vegetable dangerous to eat. The fungus develops in the pulp, but it may remain white. Signs of the disease are clearly visible on the skin of the zucchini.

Tip: To protect yourself from zucchini with a high amount of nitrates, before cooking, you need to place them in boiling salted water and boil for 1-2 minutes. There is a second way to reduce the amount of nitrates by 2 times. To do this, you just need to put the zucchini in the refrigerator for several days (3-4 days).

Now, following the above tips, you can choose a high-quality, truly healthy fruit and prepare delicious chicken cutlets with zucchini or equally delicious chicken cutlets with carrots.

Juicy meat cutlets with the addition of zucchini and semolina

Minced meat cutlets are a dish that won’t surprise anyone today. But not all housewives have tried to cook meat cutlets with zucchini. But in vain. With the addition of grated zucchini, the cutlets acquire incredible fluffiness and juiciness. And the taste of zucchini organically combines with meat, adding new flavor notes to it. In general, zucchini cutlets are an excellent alternative to regular meat ones, especially when the household are already quite tired of the latter.

If you want to get more dietary cutlets with zucchini, then you can use chicken instead of mixed minced meat, and change frying in a pan to baking in the oven.

Ingredients:

• minced meat (beef, pork) – 450 g;
• zucchini (medium size) – 1 pc.;
• egg – 1 pc.;
• semolina – 30 g;
• breadcrumbs - ½ cup;
• garlic – 3 cloves;
• salt – ½ tsp;
• ground pepper - to taste.

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Minced meat cutlets with zucchini and semolina

1. Wash the zucchini, cut off the edges with a knife and chop on a medium grater. If the zucchini is not quite young, it is better to peel it and remove the seeds.

2. Squeeze out most of the juice released from the squash mass and add it to the minced meat. Beat in the egg, add semolina, salt, add cloves of garlic crushed with a garlic press and pepper to taste. Stir for a couple of minutes until smooth.

3. Let the resulting cutlet mass stand for about 15-20 minutes so that the semolina grains swell.

4. Then wet your hands with water and form round or oblong cutlets. The shape doesn't really matter. It's a matter of taste.

5. Then roll the zucchini cutlets in breadcrumbs. Instead of breadcrumbs, you can use flour, or you can skip the breading altogether.

6. Pour odorless oil into a frying pan, heat over medium heat, add breaded cutlets with zucchini and fry until golden brown on both sides. After turning the cutlets, it is recommended to cover the pan with a lid. This will allow the cutlets to cook well inside.

7. Serve the meat cutlets with zucchini hot. You can choose the addition at your discretion, be it potatoes, rice or cabbage. Almost any side dish will go well with these delicious cutlets.

To prepare a frying pan of zucchini cutlets we will need

– 2 medium zucchini

- 2 eggs

– from 5 to 7 tablespoons of flour

- salt pepper

– oil for frying zucchini.

1. Wash the zucchini, peel them, remove the seeds, and chop them coarsely.

2.Now grate the zucchini on a medium grater. Place the zucchini in a plate with high edges, add salt (to release the juice) and leave for 10-15 minutes. After the excess juice has been released, the zucchini must be squeezed out.

3. Now pour the eggs into the squeezed out zucchini mixture, add black pepper and flour. Mix everything.

4. The mixture should be quite thick, thicker than pancake batter.

5. Heat a frying pan, grease it with refined olive or sunflower oil.

6. Place minced meat in a frying pan with a tablespoon. Form zucchini cutlets directly in the pan. Fry each side until golden brown.

The finished dish should be served hot. Sour cream or onion sauce is suitable for zucchini cutlets as a dressing. Creamy mushroom will also work.

Zucchini cutlets will taste more interesting if you flavor them with finely chopped herbs or put paprika, or carrots, or potatoes, feta cheese, and so on - there are a lot of options.

As an example, I’ll give another recipe for zucchini cutlets with potatoes.

Meat cutlets with herbs and zucchini

Very tender and juicy cutlets. Delicious and not at all troublesome. Help yourself!!!

Ingredients for “Meat cutlets with herbs and zucchini”:

• Minced meat (Pork/beef) – 600 g
• Garlic - 1 tooth.
• Onion - 1 pc.
• Salt (To taste)
• Zucchini - 200 g
• Green onion - 0.3 bunch.
• Semolina - 2 tbsp. l.
• Adjika - 0.5 tsp.
• Water – 50 ml

Recipe for “Meat cutlets with herbs and zucchini”:

Grate the onion and young zucchini into the minced meat (you don’t have to remove the skin), pass the garlic through a press. add semolina, salt and adjika.

Finely chop the green onions. Knead the minced meat. Pour in water (cold, boiled), and continue to knead the minced meat.

Cover the minced meat and put it in the refrigerator for 20-30 minutes. During this time, all the components became friends, the semolina swelled and the result was such a wonderful, not runny minced meat. It's certainly not dense, but it doesn't drip off a spoon.

With wet hands, form cutlets and fry in a well-heated frying pan in vegetable oil on both sides with the lid closed.

Bon appetit!!!

Recipe for zucchini cutlets with rice

Unusual, but nutritious and tender zucchini cutlets with rice. They have a special charm, so I recommend testing the recipe.

To prepare we will need:

• Zucchini – 200 gr.
• Rice – 3 tbsp. l. with a slide
• Green onion – 6 feathers
• Flour – 2 tbsp. l. with a slide
• Breadcrumbs
• Salt, pepper - to taste
• Oil for frying

1. Pour a glass of water into the pan and cook the rice for 15 minutes. We use frozen zucchini in grated form. Chop the greens.

2. Squeeze the zucchini from excess liquid and mix with rice and herbs, salt and pepper.

3. Add flour, mix and form cutlets with wet hands.

4. Roll the products in breadcrumbs and place them in a heated frying pan with oil for frying. Fry for 5 minutes on each side. The results are very satisfying cutlets.

The next recipe is with minced meat.

Zucchini cutlets with yeast

Alternatively, you can cook yeast cutlets from minced meat and zucchini in a frying pan. Proofing takes a maximum of 30-40 minutes.

Cooking time: 1 hour 30 minutes

Number of servings: 6

Ingredients

• minced pork and beef – 200 g;
• eggs – 2 pcs.;
• zucchini (young) – 2 pcs.;
• hard cheese – 100 g;
• yeast (live) – 15 g;
• dill – 1 bunch (small);
• sunflower oil – 2-3 tbsp;
• wheat flour – 3 tbsp;
• ground black pepper – 1 pinch;
• salt - to taste.

Step-by-step preparation

1. We clean the washed zucchini, three on a coarse grater. Salt, leave for 15 minutes. Squeeze and pour out the liquid.

2. Pass the cheese through a grater and mix with flour.

3. Rinse the greens and chop them.

4. Finely chop the yeast.
5. Combine all products in one bowl with minced meat. Add a little more flour at your discretion to make the dough soft and smooth.

6. Place in a warm place to proof for literally 30 minutes.
7. We make small yeast cutlets.
8. Place them in a frying pan with well-heated oil. Fry until done.

Tip : You can add one chopped onion to the recipe.

Hot meat products are served on the table. Not only potatoes, but also pasta and cereals are suitable as a side dish.

Diet zucchini cutlets in the oven

Now I want to offer you another recipe, you will like it if you do not like or cannot eat fried in a frying pan. Juicy zucchini cutlets with minced meat in the oven are an excellent dish, and you don’t need to stand at the stove turning them over and worrying that something will burn.

To prepare we will need:

• Zucchini – 2 pcs.
• Any minced meat – 1 kg.
• Eggs – 1 pc.
• Sour cream – 1 tbsp. l.
• Mustard – 1 tsp.
• Green onions – 1 bunch
• Dill – 20 gr.
• Salt, pepper - to taste

1. Grate the zucchini on a coarse grater and place in a colander to drain excess juice.

2. Chop the greens and onions. We combine all the ingredients.

3. Mix.

4. Form cutlets. To beautifully shape your hands, moisten them with vegetable oil.

5. Cover a baking tray with parchment, grease with vegetable oil and lay out the cutlets. Bake in the oven at 180 degrees for 40 minutes.

We get juicy summer cutlets.

Our selection has come to an end. Five great ideas for preparing a summer dish - zucchini cutlets with minced meat are waiting for your time when you test them and choose the one that suits you best.

I will be waiting for your comments, write which cooking option you liked more than the others.

Don’t forget to share the article with your friends on social networks, let them remember this dish and prepare it taking advantage of the vegetable harvest season.

In the meantime, see you again!

Author of the publication

offline for 2 days

Meat cutlets with minced meat and zucchini. Recipe with photo

Cutlets can be prepared not only from minced meat. Rice or vegetables would be a great addition to this ingredient. A very interesting combination is obtained by mixing minced meat with chopped zucchini. This relatively neutral-tasting vegetable gives the cutlets not only juiciness and fluffiness, but also unusual notes of taste.

Ingredients:

• Minced meat (beef or pork) – 400-450 grams
• Zucchini – 500 grams (1 medium-sized fruit)
• Chicken egg – 1 piece
• Bread – 100 grams
• Milk – 50 ml
• Garlic – 2-3 cloves
• Salt and spices - to taste
• Vegetable oil and flour - for frying

How to cook cutlets with minced meat and zucchini

1. Grate the zucchini on a medium or coarse grater. Add salt and let stand for 5-10 minutes so that the zucchini releases its juice. Squeeze out the juice.

2. Cut the crust off the bread and soak it in milk. Mix with zucchini and grated garlic.

3. Add minced meat. Salt and pepper.

4. Mix thoroughly.

5. Form cutlets, roll in flour.

6. Fry the cutlets first on both sides until brightly browned, then cook until cooked over low heat with the lid closed. This cooking method will prevent the cutlets from falling apart.

Tender turkey cutlets with zucchini

Turkey is a dietary meat, so the cutlets can be eaten in the evening.

Ingredients:

• cayenne pepper – 1 g;
• zucchini – 1 pc.;
• ground turkey meat – 450 g;
• garlic – 2 cloves;
• green onions - to taste;
• ground cumin – 1 large spoon;
• olive oil – 1.5 large spoons;
• lemon juice – 1 tbsp. l.;
• sour cream – 80 g;
• vegetable oil – 25 ml.

Preparation:

1. Place the ground turkey in a bowl, mix with the yolk and white, add salt and pepper.
2. Carefully peel the zucchini and pass through a grater, mix with other ingredients.
3. Finely chop the green onions and place in a common bowl. Stick the cutlets and brown them so that all the juice is sealed.
4. Light the oven and heat to 220 degrees. Cover a baking sheet with parchment and place the product on top. Cook them in the oven for 10 minutes.
5. For the sauce, mix olive oil, lemon juice, sour cream. Whisk the ingredients thoroughly. Add the finished cutlets with sauce and serve warm.

Zucchini and minced chicken cutlets

An excellent option for a diet cutlet (as far as possible) is chicken fillet. And one small but very important ingredient so that the minced breast does not turn out dry, as often happens with improper heat treatment.

Ingredients:

• Chicken fillet – 600 g
• Zucchini - 300 g
• Sour cream - 2-3 tbsp.
• Onion - 1 medium head
• Salt - to taste
• Spices - to taste
• Flour or breadcrumbs
• Vegetable oil for frying

Preparation:

1. Cut the fillet into small pieces and blend it in a blender along with the onion.

We put the pieces into the blender bowl in portions, so it won’t “chew” everything at once.

2. Grate the zucchini on a fine grater, combine with the prepared minced meat, salt and add spices to taste or according to the instructions on the package.

And a very important ingredient is sour cream. Add it to a common bowl and mix everything thoroughly until smooth.

3. From the resulting mass we form cutlets, roll them in flour or breadcrumbs and fry in a heated frying pan with a small amount of vegetable oil.

4. Fry the cutlets over low heat on both sides until golden brown.

Bon appetit!

Zucchini balls

Zucchini is a vegetable from which housewives make many different dishes. Many cooks think that all possible recipes from this component have already been prepared, but in fact they are mistaken. We have prepared a very tasty dish for you - zucchini balls.

For me, many vegetables are tasty; I use large quantities of them in my dishes, but zucchini has become the most popular in my creations. When I first heard about this recipe, it immediately interested me because the dish combines ingredients that I really love. Zucchini with cheese and garlic is incredibly delicious.

• zucchini (preferably young) medium size 3 pcs.
• hard cheese 120 g.
• starch 3 tbsp.
• egg 1 pc.
• green onion feathers 2 pcs.
• oat flakes 4 tbsp.
• refined oil for frying.
• garlic 3 cloves.
• ground black pepper to taste.
• corn flakes 100g.
• salt to your taste.

1. First of all, we wash the zucchini, dry it, and then grate it using a large grater. transfer them to a separate bowl and salt them well so that the vegetables release their juice. A little half an hour will be enough for them.
2. Now squeeze out excess water from the vegetables.
3. Grate hard cheese and add it to the zucchini. We also mix starch, chopped garlic, pepper, oatmeal and green onions with this mass. Finally, add salt to the resulting mixture and stir until smooth.
4. Take a separate container, beat the egg in it, then add it to the zucchini. Mix the mass.
5. Fill an empty bowl with water to wet your hands. It is better to make the balls with wet hands, otherwise the mixture will stick to your hands a lot.
6. The finished meatballs need to be dipped in crushed corn flakes.
7. Add refined oil to the frying pan and fry the meatballs until golden brown.

Our meatballs are completely ready. The result was a very tasty dish with a crispy crust and delicate aroma. Bon Appetit everyone!

Zucchini-potato cutlets in a frying pan

Interesting name, it reminds me of this version of potato pancakes. But only these ones turn out more sophisticated. Because the potatoes are not used raw, but already boiled. By the way, you can experiment and cook in different ways. And then your collection of recipes will grow even more.

All ingredients can be taken by eye, don’t focus too much, you can take more of some, less of something. This is not critical, but on the contrary, it will help you find new tastes every time.

We will need:

• zucchini - about 500 g
• jacket potatoes - 3-4 pcs.
• chicken egg - 1 pc.
• breadcrumbs - 4-5 tbsp
• salt and pepper
• refined sunflower oil

Stages:

1. Wash the zucchini and cut off the tails. Take a coarse grater and grate, then grate the boiled peeled potatoes here.

2. Break a chicken egg, salt and pepper to taste. And now, add breadcrumbs right here. Stir the mixture with cutlery.

3. You will get a thick mixture, from which you will form cutlets. There were about 12 of them.

4. After the oil has warmed up, add the first batch of goodies. Once the edges start to brown on the first side, turn over to the other side.

5. After preparing, transfer to paper towels and let the fat drain. These are such beautiful and charming creations. Eat healthy and treat your beloved family.

Simple zucchini and carrot cutlets

These ingredients combine perfectly with each other. Vegetables make delicious and light cutlets.

Ingredients:

• zucchini – 3 pieces;
• carrots – 2 pieces;
• green onions - a bunch;
• parsley – 20 g.
• chicken eggs - 2 pieces;
• flour – 225 g;
• pepper and salt to taste;
• olive oil – 50 ml;
• baking soda - 15 g;
• citric acid - 6 g.

Preparation:

1. Zucchini must be thoroughly washed from the soil and the peel must be cut off. It is recommended to remove large seeds. Grate the vegetable on a coarse grater and squeeze out the juice.
2. Peel the carrots and rinse under the tap. It is recommended to grate on a fine grater to achieve the desired consistency.
3. Place the vegetables in one container, add chopped green onions and parsley. Add salt, pepper and spices to taste.
4. Add soda and citric acid to make the cutlets fluffy.
5. Add chicken eggs, flour to a common container and mix everything thoroughly.
6. Place the frying pan on the fire, pour in and heat the oil.
7. Place a tablespoon of vegetable mixture and fry on both sides.
8. The cutlets should be covered with a golden brown crust.

Sources

• https://easywaylife.ru/kotlety-iz-kabachkov.html
• https://zhenskayadolya.ru/myasnye-kotlety-s-kabachkami/
• https://www.povarenok.ru/recipes/show/165550/
• https://kotletki.online/meat/kotlety-iz-farsha-i-kabachkov-na-skovorode.html
• https://photoretsept.ru/blyuda-iz-ovoshhey/kotletyi-s-farshem-i-kabachkom
• https://page365.ru/kotlety-iz-kabachkov.html
• https://to-be-woman.ru/kotlety-iz-kabachkov/

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