Very tasty zucchini cutlets. Zucchini cutlets - the lightness and taste of summer vegetables

What meatless cutlets were no longer made from: buckwheat and rice, beans and lentils, beets and cabbage. Today we are making vegetable cutlets, the main ingredient of which will be zucchini. For the cutlets, I also took carrots, which will give the dish a more “fun” look, and potatoes, which will help shape future cutlets. In addition, you can put in the dough, for example, onions fried in a frying pan or sautéed garlic, here - whatever you like. But let's not forget about the main ingredient - zucchini.

Like any vegetable, zucchini is very beneficial for humans. It is well absorbed, contains vitamins A and C, and has a beneficial effect on the human body as a whole. It is not without reason that it is used in children's and dietary nutrition. Of course, zucchini is good fresh. But no one forbids preparing various dishes from it, for example, lean cutlets.

So, to prepare lean zucchini cutlets we will need the following ingredients.

Peel the potatoes, place them in boiling salted water and cook until tender.

Peel the zucchini and carrots and grate them into a large bowl. Important point! I recommend squeezing the zucchini out of the liquid. This step will prevent the lean zucchini patties from spreading in the pan while frying. Don’t be lazy and place the grated zucchini in a sieve to avoid further problems.

Check the potatoes for doneness with a knife, drain the water and mash the vegetable until pureed. Give it some time to cool.

Add potatoes to zucchini and carrots. Mix thoroughly. It will immediately become clear that the starch contained in potatoes binds the vegetables and prevents the mass from spreading.

Salt, pepper, add spices as desired. Throw in fresh herbs - green onions and dill.

The mass should hold its shape well and not spread. If the specified amount of flour is not enough for you, add a couple more spoons. There's nothing wrong with that.

Form cutlets of a convenient size from the resulting mass - you can safely do this by hand. Roll in breadcrumbs.

Place lean zucchini cutlets in a heated frying pan with vegetable oil. Fry on both sides for 5 minutes until golden brown. We don't need to fry the cutlets so crazy that the fat drips from them, and the taste of the vegetables disappears altogether, so we just wait for a beautiful crust to appear on both sides of the cutlets.

Carefully place the finished cutlets on a plate. This amount of ingredients was enough for me to fry the cutlets for two rounds. We serve the dish to the table immediately, hot - the cutlets cool quickly.

Lenten zucchini cutlets are a complete dish for dinner or lunch. If you are not fasting, you can grease the cutlets with sour cream. Bon appetit!

How to cook delicious cutlets

Unusually aromatic zucchini cutlets with cheese and garlic - this is the most delicious recipe that is sure to become your favorite! Treat your family!

20 pcs.

40 min

140 kcal

5/5 (3)

Have you arrived at the dacha and are bored without your usual culinary experiments? Do you want cutlets, but your local store hasn’t delivered minced meat for a long time? Grandma from the village sends you tons of zucchini, and you have nowhere to put them? You can always prepare unusually aromatic zucchini cutlets with cheese and garlic - the most delicious recipe that is sure to become your favorite!

Kitchen appliances

The variety of recipes for zucchini cutlets includes mainly frying pan recipes, which turn out very quickly and tasty. You don't need any special equipment for this recipe, and that's what makes it so special. You can cook such cutlets right at the dacha from zucchini freshly picked from the garden, The main thing is that you have a banal grater at hand.

Required Ingredients

Of course, it would be wonderful to cook cutlets from zucchini grown by the caring hands of a grandmother or aunt. But if your dacha is mostly fragrant with flowers, with Just go to the market or the nearest supermarket.

You should choose zucchini that is not very large: this will make it more convenient for you to grate it, and large specimens run the risk of being overripe. The outer skin of the vegetable should be smooth and preferably without scratches.

For this recipe, you shouldn’t use breadcrumbs, since they will not be used to coat the formed cutlets, but inside the minced meat. The easiest way is to dry regular white bread in the oven, and then grind it to crumbs by hand or in a special grinder.

Any hard type of cheese is suitable, but for the sake of convenience, choose a thicker variety: in the heat, grating melted cheese will be quite problematic.

Grate the zucchini on a medium grater, add a teaspoon of salt and stir.
Transfer the zucchini mass to a sieve. leave to drain for a few minutes, and then help the excess liquid leave by gently squeezing the mass with your hands or using a spoon. Remember, the drier the minced meat, the better the cutlets will keep their shape.
Place the zucchini in a bowl, add chopped onion and garlic, finely chopped herbs, grated cheese, crushed crackers, two eggs and pepper or other spices to taste. Mix all the ingredients carefully; by the way, in a wide bowl it will be convenient to do this directly with your hands.
Heat vegetable oil in a frying pan and place the formed cutlets. Fry on one side until golden brown, turn over using two forks and cover with a lid.- this way the cutlets will be better fried. That's it!

Video recipe for making zucchini cutlets

Preparing zucchini cutlets is not at all difficult, but sometimes it’s worth understanding the intricacies of the recipe in detail. This wonderful video recipe will help you with this, after watching which you will not have any questions left!

How to cook zucchini cutlets in the oven: recipe with photos step by step

If you don't really like fried cutlets, you're even somewhat lucky, since making zucchini cutlets in the oven is even easier than in a frying pan, while saving a lot of time that you could spend at the stove.

Cooking sequence

Cutlet secrets

Before frying, cutlets can be rolled in flour, but then you will have to Be careful not to burn the flour during frying.
If you are worried that these cutlets will take a long time to fry, make them thin, like pancakes, and the process will go faster.
If you are cooking, you don’t have to put eggs: the cutlets will keep their shape without them.

Zucchini cutlets can be served as a vegetable side dish for meat, or they can be savored as an independent dish. It’s very tasty to eat these cutlets with sour cream sauce: just add chopped herbs, garlic, pepper and any other spices at your discretion to the sour cream. If desired, sour cream sauce can be replaced with mayonnaise or Bechamel sauce.

Steamed zucchini cutlets in a slow cooker

If the benefits of the dish come first for you, you can steam the zucchini cutlets. If you have a multicooker, this method will not only save your time and effort, but will also please fans of healthy eating with the minimal presence of fat.

Cooking time: 40 minutes.
Number of servings: 20 pieces.
Kitchen appliances: multicooker.

Required Ingredients

zucchini – 800 g (2-3 pieces);
chicken egg - 2 pieces;
flour – 3-4 tablespoons;

garlic – 3 cloves;
dill - a small bunch;
salt and pepper - to taste.

Cooking sequence

Cutlet preparation options

Want some little vegetable experiments? Prepare

Zucchini is practically the first vegetable to ripen in the garden with the onset of summer. Most often, young fruits are fried, stewed, baked on the grill or in the oven, and they are also used to make delicate caviar. There really are a lot of options. But zucchini cutlets are still the most popular. They are prepared in different ways: in a frying pan, in the oven, as well as steamed or in a slow cooker. Using various additional ingredients, you can get products with the most unusual tastes. As an example, it is worth considering some of them.

Simple recipe

To prepare the most ordinary zucchini cutlets, you do not need to have any special culinary skills. This recipe is extremely simple. In addition, to work you will need products available to everyone:

1 zucchini weighing approximately 300 grams;
salt;
2 eggs;
fresh dill;
black pepper;
60 grams of wheat flour;
any vegetable oil.

Making zucchini cutlets is not at all difficult. Anyone can learn this. To prepare this dish you need:

Wash the zucchini and then chop it in any convenient way. The easiest way is to use a large grater for this. If the specimen is no longer young, you must first cut off the hard skin.
Salt the crushed product and let it stand for a while. The zucchini mass should release juice. After this you need to squeeze it out.
Add chopped herbs and remaining ingredients. Mix everything well.
Spoon into a heated frying pan and fry in boiling oil on both sides until the surface is browned.

It is better to eat such cutlets with sour cream sauce, to which herbs and fresh garlic have been added. This dish is not only simple, but also very economical. After all, very inexpensive products are used to prepare it.

Zucchini cutlets with cheese

To make zucchini cutlets more tender and flavorful, you can add cheese (soft or hard) to them. For this option, you need to prepare the following set of basic ingredients:

2 medium sized zucchini;
120 grams of flour;
salt;
2 eggs;
1 clove of garlic;
bulb;
150 grams of cheese;
any greens;
allspice black;
vegetable oil.

The technology for preparing such cutlets is somewhat similar to the previous version:

The first step is to peel the zucchini. After this, it should be washed thoroughly, since under the skin of these fruits there is a film that is unpleasant to the touch.
Grind the processed zucchini on a coarse grater. Salt the mixture and wait until it releases juice. After this, you need to squeeze it out well. Without this procedure, the dough may turn out liquid and will spread throughout the pan when frying.
Also grate the onion and cheese.
Collect prepared products in a deep, clean container.
Break the eggs there, add chopped herbs with garlic and the rest of the ingredients. Mix well.
This cutlet mass does not stick well, so it is better to spoon it into the frying pan.
Fry with the addition of oil until the products are lightly browned.

The aroma from such cutlets is felt from a distance and immediately evokes an appetite. This dish is perfect for a hearty breakfast or light dinner.

Zucchini with oatmeal

How else can you cook zucchini cutlets? A recipe using oatmeal instead of flour will definitely appeal to those who are trying to watch their figure. In this case, you will need the following components:

3 small zucchini;
2 cloves of garlic;
½ cup oatmeal (it’s better to take “Hercules”);
1 egg;
salt;
60 grams of starch;
ground black pepper;
1 onion;
any fresh herbs;
refined vegetable oil.

How to cook these zucchini cutlets? The recipe requires the following steps:

Finely chop the greens along with the onion.
Grate the zucchini and add a little salt. As soon as the juice begins to stand out, the mass must be squeezed out.
Combine all ingredients in a bowl and knead well.
Form balls from the resulting mass with wet hands, and then flatten them a little with your palm to form oval cutlets.
Fry in a frying pan over medium heat on both sides.

These cutlets can be served as a main course with sour cream, any sauce or fresh vegetable salad. But sometimes they are used as a side dish for meat. Both options are good in their own way.

Zucchini cutlets with chicken and rice

Some housewives believe that it is best to make chicken cutlets with zucchini. Moreover, do not forget that both of these products are dietary. But we must also take into account that poultry meat is a little dry and it will not be easy to make a homogeneous cutlet mass out of it. Therefore, in this case, experts advise using the following products for work:

500 grams of chicken fillet;
100 grams of rice;
a little salt and wheat flour;
1 egg;
1 carrot;
200 grams of zucchini;
black pepper;
1 onion;
1 bunch of fresh herbs;
refined sunflower oil.

It’s not at all difficult to prepare chicken cutlets with zucchini from these ingredients:

Boil the rice.
Grind the vegetables along with the chicken fillet in a meat grinder.
Grate the zucchini and then squeeze the juice out of it.
Mix the prepared ingredients, and then add the rest of the ingredients according to the recipe. The minced meat should be quite thick.
Form cutlets from this mass.
Lightly bread them in flour.
Fry with a little oil.

If desired, such a dish can be made truly dietary. To do this, the cutlets need to be baked in the oven.

Turkey cutlets

Cutlets can be made from any poultry meat. Today, housewives have plenty to choose from in grocery stores. For example, you can make this an ideal option for athletes and fitness enthusiasts. After all, turkey meat contains a lot of protein, which is a building material for muscle tissue. You will need a few products:

300 grams of zucchini;
salt;
750 grams of prepared ground turkey;
1 onion;
pepper;
45 grams of breadcrumbs;
vegetable oil.

Cooking method:

If you don’t have ready-made minced meat, you need to grind the meat yourself in a meat grinder.
Do the same with peeled onions.
First peel the zucchini, then cut the fruit in half and remove all the seeds. Grate the remaining pulp on a fine grater.
Collect all products together and mix thoroughly. If the dough still turns out watery, you can add a little more (30 grams) of starch.
With wet hands, form cutlets and roll them in breading.
Fry on one side until golden brown. Then turn the workpiece over and continue processing under the lid.

Considering that cutlets are considered dietary dishes, it is better to cook them without oil. For example, a double boiler is ideal for this.

Cutlets with minced meat and zucchini in a slow cooker

When choosing a suitable dish for yourself, do not forget that food should be, first of all, healthy. Here zucchini can be considered an ideal option. A large number of vitamins (A, PP, B1, C and B2), beneficial minerals, fiber and dietary fiber in it make the choice obvious. And to make the dish more filling, you should add minced meat. Moreover, the meat can be any (pork, beef or poultry). To make delicious and healthy cutlets with zucchini and minced meat, you will need:

550-600 grams of zucchini;
2 eggs;
salt;
90 grams of flour;
350 grams of minced meat;
pepper;
bulb;
green;
refined vegetable oil.

Cooking process:

Finely chop the greens.
Grate the zucchini and onion on a coarse grater. At the same time, only old fruits should be cut off and seeds removed.
Collect all ingredients in a deep bowl and mix them thoroughly. The desired consistency can be achieved by adjusting the amount of flour.
Form cutlets from the prepared mixture with wet hands.
Pour a little oil into the multicooker bowl.
Set the panel to the “frying” mode (if this is not available, then “baking”). Wait until the oil warms up.
Place cutlet preparations in one layer on the bottom of the bowl. Cook in the set mode for 15 minutes on each side.
Repeat the procedure until the cutlet mixture is finished. This will take some time.
Place all prepared cutlets in a bowl. Set the “quenching” mode and process them under the lid for 20 minutes.

Using this combined method, the products are tender and very soft.

Zucchini cutlets with cottage cheese

Some recipes sometimes contain the most unexpected combinations of products. So, lovers of unsweetened cheesecakes will certainly enjoy the delicious cutlets from In addition, they usually turn out fluffy and very aromatic. For this recipe you will need:

1 kilogram of zucchini;
2 eggs;
salt;
150 grams of cottage cheese;
90 grams of flour;
2 cloves of garlic;
vegetable oil;
parsley and dill.

These cutlets are prepared very quickly:

Grate the peeled and washed zucchini using a regular coarse grater.
Sprinkle them with salt, and after a quarter of an hour, squeeze them out, pouring out the excess water.
Chop the greens randomly.
Pass the garlic through a press. You can also use a regular grater or any other chopper.
Combine all ingredients in a bowl and mix well.
From the resulting mass, fry the cutlets in a frying pan on both sides until golden brown.

This dish would be an excellent option for a savory snack, which is best served, of course, with sour cream.

Vegetarian recipe

For those who do not like meat and are calm about dairy products, you can offer vegetable cutlets made from zucchini. As practice shows, making them in the oven is just as easy as making them in a frying pan. The following products can be taken as starting components:

450 grams of zucchini;
250 milliliters vegetable broth (or plain water);
1 onion;
salt;
2 cloves of garlic;
75 grams of semolina;
2 carrots;
1 tablespoon of chopped herbs;
pepper;
35 grams of olive oil.

It takes no more than one hour to prepare cutlets from these ingredients. To do this, you need to perform the following operations:

Cut the peel off the zucchini and remove the core along with the seeds. Grind the remaining pulp, sprinkle with salt and let it stand for 10 minutes. After this, the mass must be squeezed out well. There is no need for excess water in the cutlets.
Chop the onion and garlic randomly, and then lightly fry in a frying pan, adding just a little olive oil.
Boil the broth in a saucepan.
Pour semolina into it and cook with constant stirring for about 3 minutes. As soon as the mixture thickens, remove the pan from the heat. The porridge should cool well.
Grate the carrots on a coarse grater.
Add all available components to it. If desired, you can add any seasonings.
Form cutlets from this mixture.
Place them on a baking sheet lined with parchment.
Bake for half an hour in the oven at 180 degrees.

Both adults and children really like such rosy and tasty cutlets. You can eat them in any form. And lovers of sauces have a wide choice here.

Zucchini cutlets will appeal not only to those who do not like or eat meat or are on a diet. They are delicious on their own. Tender, fluffy, delicious, low in calories... they're also easy to fill up on. In general, zucchini cutlets have many advantages. I love them very much, along with other vegetable cutlets. They are very easy to prepare, and once you have mastered the recipe for preparing them, you can modify it by adding new vegetables to the zucchini.

To prepare a frying pan of zucchini cutlets we will need

2 medium zucchini

5 to 7 tablespoons flour

Salt and 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 you another recipe for zucchini cutlets with potatoes.

To prepare zucchini cutlets with potatoes you will need:

Two zucchini

One potato

One onion

Greens - add to taste

130 g cheese

Flour - at least 4 tablespoons

Garlic clove

Your favorite spices + vegetable oil

How to cook zucchini cutlets with potatoes:

1. Peel all vegetables. Using a grater to prepare vegetables will make things easier. Grate all the vegetables on a coarse grater. Let them sit for a while. Then squeeze the juice out of them. This is a very important step in preparing zucchini cutlets.

2. Now grind the cheese. Add it to the zucchini, potato, and onion mixture.

3. Wash the garlic and green onions. Cut and add to the rest of the ingredients.

4. Add 2 eggs and spices to the remaining ingredients.

5. Now gently stir the flour into the mixture until smooth. The minced meat should have the consistency of sour cream.

6. Heat the frying pan well by pouring a little sunflower or olive oil into it.

7. Place the cutlets on the frying pan with a spoon, having previously formed a small cutlet in thickness. Fry on both sides until golden.

Serve hot and with sour cream.

I have tried many recipes for making zucchini cutlets, but this one is the most successful. Many of my friends have prepared this recipe and everyone was satisfied. GOOD LUCK!

Wash, peel and grate the zucchini on a coarse grater. Add the pre-beaten egg and mix.

Next, heat the frying pan and grease with sunflower oil. Fry without a lid over high heat. Carefully pour the mixture into the pan using a tablespoon. When the crust appears, turn it over. In general, fry like pancakes.

Zucchini is one of the first summer vegetables.

It is valued for its high content of various microelements.

These are potassium, calcium, magnesium, sodium, iron. Plus vitamins.

In addition, due to its low calorie content, zucchini is excellent for dietary nutrition.

This vegetable has practically no distinct taste of its own, so many people consider it not a particularly interesting product.

In fact, this is its advantage: zucchini goes well with absolutely any product in different dishes. This also applies to zucchini cutlets. There are many recipes for them, which allows you to prepare varied, tasty and healthy dishes based on this vegetable.

Basic principles for making zucchini cutlets

There are a number of basic rules thanks to which zucchini cutlets can be cooked successfully. They are based on the characteristics of this vegetable and the possibilities of its combination with other products.

1. Zucchini for cutlets is ground raw using a coarse or fine grater, meat grinder, or blender.

2. The prepared mass must be salted and left in a colander to drain excess liquid - zucchini is a very juicy vegetable.

3. You can chop the zucchini into small cubes with a knife - you will get chopped cutlets with a well-defined structure.

4. Zucchini cutlets can be prepared based on this one product alone or in combination with other additives. They can serve as:

A variety of vegetables - potatoes, onions, carrots, cabbage and others

Minced or diced meat

Minced fish

Cereals – rice, rolled oats, buckwheat.

5. Eggs and flour or semolina are added to the zucchini cutlets to hold them together and give them shape.

6. Ground black pepper, crushed coriander, fresh or dried dill, parsley, basil and other herbs to taste are added as flavoring seasonings.

7. Zucchini cutlets are fried in oil, baked in the oven, steamed or microwaved, or in a slow cooker.

8. Zucchini cutlets can be served for breakfast, as well as for lunch or dinner as a side dish or an independent dish or snack. They are usually good cold.

9. Such dishes can be prepared for future use: fried cutlets are stored well in the freezer and do not lose their taste and quality when reheated.

Zucchini cutlets: the simplest recipe

For those who want to try zucchini cutlets, it is better to start with the simplest recipe. Here you can understand the taste and consistency of the main product and determine whether it is worth further experimenting. Usually there is only one solution – it’s worth it! In fact, zucchini cutlets are not only delicious, but also very simple, affordable, and economical.

Ingredients

1 medium young zucchini – approximately 300 g in weight

2 tablespoons flour

Black pepper

Dill greens

Vegetable oil.

Cooking method

Grind the zucchini in any way. If you come across an older specimen, first peel off the skin and remove the seeds.

Add salt and let the juice drain.

Add eggs, flour, salt, pepper and finely chopped dill. Stir until smooth. There should be a fairly thick mass.

Place it with a spoon in a frying pan with hot oil and fry like pancakes until browned.

It is best served with sour cream, to which herbs and garlic have been added.

Zucchini cutlets in the oven

Zucchini cutlets can not only be fried in oil, but also baked in the oven. This will be a more dietary recipe. And it will take less effort and time, because you don’t need to stand at the stove while the cutlets are fried. You can make them from zucchini with egg and flour, or you can add other ingredients. The cutlets will be richer and tastier.

Ingredients

An average zucchini weighing 300-500 g

200 g white cabbage

1 onion

1 bell pepper, preferably red

200 g white bread without crust

100 g cheese – more if desired

Black pepper

Any greens.

Cooking method

Pass cabbage and zucchini through a meat grinder. Let the juice drain and squeeze well.

Finely chop the onion and pepper into cubes.

Soak the bread for 10 minutes in water or milk, squeeze and knead.

Grate the cheese on a fine grater.

Mix all ingredients. You should get a fairly dense mass, not liquid. If there is a lot of moisture, you can correct the situation with semolina.

Form oblong cutlets with wet hands. Place on a greased baking sheet and place in the oven.

Cook over medium heat for 20-30 minutes.

You can put the mixture into molds or in one layer on a baking sheet and bake. If on a baking sheet, cut into squares after cooling.

These cutlets are also good cold.

Zucchini plus oatmeal: double the benefits of cutlets

Who doesn’t know about the benefits of oatmeal! It helps digestion remarkably, fills you up thanks to the fiber, but does not add excess weight due to its low calorie content. In combination with zucchini, oatmeal only wins; cutlets from these two products turn out juicy, tender, moderately satisfying and very, very healthy.

Ingredients

500 g zucchini, if not young, then without skin and seeds

Half a glass of rolled oats

Dill or parsley

Cooking method

Grate the zucchini on a medium grater. Do not strain the juice.

It is advisable to grind the Hercules in a meat grinder or blender, otherwise the flakes will be felt. However, many people like this uncrushed version.

Mix with rolled oats, add salt, let stand for 20 minutes for the cereal to swell.

Assess the consistency; the mass should not be liquid. If necessary, add more rolled oats.

Add finely chopped herbs and eggs. Stir very well.

Cutlets can be formed, dipped in the same oatmeal or flour, and fried in a frying pan with hot oil. You can spoon the mixture into a pan like pancakes.

Delicious, hearty cutlets go best with sour cream.

Chicken cutlets made from zucchini

A doubly healthy dish is zucchini cutlets with the addition of chicken. This recipe also features original minced meat. The ingredients are not completely crushed, which adds additional juiciness and a pleasant crunch to the cutlets.

Ingredients

300 g young fresh zucchini

300 g chicken fillet – preferably breast

Large onion

Garlic clove

1-2 tablespoons flour

A handful of chopped greens - onions, dill, parsley, cilantro to taste

Vegetable oil.

Cooking method

It is better to take chicken fillet slightly frozen. Cut it into layers, then into cubes, and then turn them into small cubes.

Cut the zucchini the same size.

Also cut the onion into small cubes.

Mix meat and vegetables. Add crushed garlic, eggs, herbs. Add salt. Let it sit for a while.

The juice should come out. Add flour until the liquid disappears. It is not advisable to add a lot of flour. If there is excess juice, it is better to drain it.

Spoon portions of chopped minced meat into a frying pan with hot oil. Fry until golden brown on both sides.

Beautiful and tasty cutlets made from minced chicken and zucchini can be served with fresh vegetables, other side dishes, without anything at all, or as components of a delicious sandwich, placed on bread.

Zucchini and turkey: a wonderful combination in the form of cutlets

Turkey meat is considered especially healthy. It is similar to chicken in consistency and composition, also does not contain excess fat and is very rich in protein. At the same time, turkey does not cause allergies, which makes it suitable for feeding sick people and children. Combined with zucchini you get wonderful cutlets.

Ingredients

300 g turkey fillet

300 g zucchini

2 tablespoons semolina

1 onion

1 carrot

Ground black pepper

Vegetable oil.

Cooking method

Pass the meat through a meat grinder along with the zucchini. You can grate the zucchini separately, and grind the meat in a blender - the main thing is to grind both components.

Finely chop the onion, grate the carrots, also finely.

Sauté the onion in a spoon of vegetable oil; when it starts to brown, add the carrots and hold for another five minutes, stirring.

Cool the fried vegetables and mix with the meat and squash mixture. Salt and pepper. If there is too much liquid, add a spoonful of semolina and let stand.

After ten minutes, form oval cutlets. Roll in semolina on all sides.

Fry in a frying pan or bake on a baking sheet in the oven.

If you choose the frying option, then at the end of cooking, place the fried cutlets in a frying pan and cover with a lid. Keep it on low heat for five minutes so that the inside is definitely not raw.

Serve like regular meat patties.

Unusual and very juicy: zucchini cutlets with minced fish

Fish and zucchini? Is it possible to combine this? It turns out that it is possible. The thing is that minced fish products are often a bit dry, especially if they are low-fat fish varieties. Then ground lard is added to the minced meat. However, if this is not desirable, you can make fish cutlets juicy in another way. Namely, add juicy vegetables. Zucchini is one of these. Thanks to its neutral taste and smell, it can be successfully combined with fish.

Ingredients

500 g fish fillet - pollock, pink salmon, pike, cod, navaga, hake

300 g zucchini, if not young, seeded and peeled

1-2 onions

2 tablespoons semolina

Ground allspice or just black pepper

Breadcrumbs

Vegetable oil.

Cooking method

Cut the fish fillet into pieces, and do the same with the zucchini and onion.

Grind everything in a meat grinder or blender.

Add semolina to the minced meat, salt, sprinkle with pepper, and beat in the eggs. Mix well and let stand for 15 minutes. Excess moisture should be absorbed thanks to the semolina, which will swell.

Make round cutlets or oblong ones like fish sticks. Breaded well in breadcrumbs.

Fry in hot oil on both sides. Turn it over to the other side, cover the pan with a lid and hold it there for five minutes so that the cutlets steam inside. Then remove the lid and fry until crispy.

Serve warm, but fish cutlets are also good cold.

Zucchini-meat dish – “cutlets on plates”

The same variations of zucchini and meat, but in a very original design. Eaten even by those who say they don’t like zucchini at all.

Ingredients

500 g of prepared minced meat - any

2 young long zucchini, maybe zucchini

Half a cup of rice

2 cloves garlic

Ground black pepper to taste

100-150 g hard cheese.

Cooking method

Boil rice in plenty of water, drain, rinse, and cool.

Add rice to the prepared minced meat and pepper.

Grate the cheese and mix with chopped garlic.

Cut the zucchini into slices 1-1.5 cm thick.

Place the zucchini on a greased baking sheet at a short distance from each other, but not close together.

Place a ball of minced meat and rice on top of each zucchini. Press down a little.

Place a small mound of the cheese-garlic mixture on each future cutlet.

Bake in the oven for 25-30 minutes.

Secrets and subtleties of cooking zucchini cutlets

Zucchini cutlets can be cooked completely flat, like pancakes, then they will fry well.

If you make thicker cutlets, especially using meat ingredients, you need to keep them covered on the stove after frying or put them in the oven until cooked.

It is not advisable to add too much flour or semolina to zucchini cutlets, so that the consistency of dough products does not turn out.

The eggs hold the minced squash together. However, if you are preparing cutlets from zucchini and minced meat, you can do without eggs. You just need to mix the mass well and beat the pieces on your palms when forming. Then the cutlets will be strong and will not fall apart.

The best sauce for zucchini cutlets is sour cream with additives - herbs, garlic, pepper. If desired, you can use mayonnaise and other sauces.

Bon appetit!