The find of the season - delicious, light zucchini cutlets, the recipe is simple: chop or grate the vegetables, add eggs and a little flour, spices - and the minced vegetables are ready! The beauty of this recipe is that, firstly, the cutlets turn out to be very juicy, with an appetizing crispy crust without a hint of excess oil, as happens with vegetable pancakes. Secondly, the recipe is basic, that is, you can always diversify it by adding any vegetables to your taste to the main ingredient - zucchini.
Ingredients:
- zucchini – 1 large,
- eggs – 2 pcs.,
- flour – 2-3 tbsp. l.,
- semolina - a third of a glass,
- onion – 1 small head,
- salt and seasonings - to taste,
- vegetable oil - for frying.
How to make zucchini cutlets:
Wash the zucchini thoroughly, remove the peel and seeds. If the vegetable is very young, there will be nothing to clean inside; you just need to remove the peel. The peeled form should yield about 1 kg of zucchini.
Grate the zucchini on a medium-sized grater, add a little salt and leave for half an hour so that the zucchini releases its juice. After that, we throw the mass into a colander - lightly squeeze out the juice, strain it, and transfer the zucchini into a convenient deep bowl.
Add semolina and eggs to the zucchini. Stir and set the container aside again for another 20 minutes - the semolina should swell a little so that it is in no way noticeable in the finished cutlets. It will absorb excess moisture and give the cutlets a pleasant fluffiness.
Season the mixture to taste with salt, pepper and seasonings, knead and add flour. Flour differs from flour, just as zucchini can have different degrees of juiciness, and therefore its quantity is determined by eye. As a rule, 2-3 tbsp. l. sometimes quite enough. The main thing is to get a thick, homogeneous mass at the end that can hold its shape and not spread out in the pan when frying.
And finally, the most important stage is frying. Warm up the oil, wet your hands with water, shake them off so that there is no excess moisture left on your palms. We form cutlets from the zucchini mass and place them in the oil. If you are skilled enough with spoons, you can form cutlets with their help.
It is better to fry zucchini cutlets on medium heat on the stove and always with the lid closed, otherwise the vegetable may remain damp inside.
These cutlets are especially tasty when still hot. An ideal addition to them would be a sauce made from mayonnaise (sour cream) and crushed garlic.
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!
Cutlets and balls from zucchini turn out to be very tasty, tender and also healthy - with a minimum of calories, they contain vitamins and microelements that we need. In addition, you can make an even more dietary option if you don’t fry them in a frying pan, but steam them. PP supporters will definitely like this option! And the best thing for children is to try steaming them if you doubt whether fried cutlets are good for them. You can make these cutlets with the addition of corn.
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. By the way, you can grate the zucchini to spare and put it in the freezer - in winter, frozen zucchini makes excellent pancakes.
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 all! If you have any questions, you can watch a master class on making zucchini cutlets in the instructional video below.
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 with 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
- Grate the zucchini on a fine grater and remove excess liquid by squeezing through a sieve or cheesecloth.
- Chop the dill and garlic, add eggs to them and beat well. Mix the zucchini into the egg mixture, add a little flour, salt and spices and stir until smooth.
- Pour water into the multicooker bowl (approximately up to the second mark). Form the cutlets and place them on the grill of the multicooker and cook in the “Steamer” mode for 20 minutes.
Soft, juicy, low-calorie, tender, appetizing and slightly sweet - that's all about zucchini cutlets. In this article we will tell you how you can quickly and deliciously prepare cutlets from this summer vegetable.
These cutlets are a great option to dilute the standard recipe for chicken cutlets, making them juicy and rich.
1. Place 350 g of chicken meat in a bowl, add 1 egg, finely chopped herbs (any kind will do), pepper and salt.
2. Immediately grate 350 g of zucchini into the minced meat on a medium grater. Young vegetables do not need to be peeled or seeds removed. Mix with chicken.
3. Zucchini will give juice; there is no need to remove it. If the total mass is liquid, add a couple of tablespoons of flour to it.
4. Heat a frying pan with oil. Using hands dipped in water, form cutlets. Fry until golden brown over low heat.
Meat cutlets with zucchini
- Squeeze out 2 young zucchini grated on a coarse grater. Mix vegetables with 350 g of any minced meat, egg, salt and pepper.
- Form into patties using your hands. Place in a frying pan with vegetable oil, after rolling in flour.
- Fry until golden brown.
Turkey cutlets with zucchini
- Cut 600 g of turkey meat into thin strips.
- Grate 2 young zucchini into a separate container, add salt, then remove the resulting liquid.
- Combine turkey, zucchini, pressed garlic clove, scallions and herbs, salt and pepper in one bowl.
- Beat in 1 egg. Stir.
- Form patties with your hands. Fry until done.
Zucchini and semolina cutlets
Due to the fact that the semolina, as it swells, absorbs the juice from the zucchini, the cutlets turn out fluffy and airy.
- Grate 2 medium-sized zucchini, lightly add salt, and stir.
- After squeezing a little, combine the vegetables with 3 tbsp. semolina and 1 egg. Set aside until the semolina swells.
- Add 3 tbsp to the mixture. sifted flour, salt, turmeric, paprika, pepper and herbs to taste.
- Place the resulting dough with a spoon onto a hot frying pan. Fry until golden brown.
Zucchini cutlets in a frying pan
- Grate 2 zucchini. If they are young, it is not necessary to remove the peel and seed. Add salt to the zucchini mass. Leave for 15-18 minutes.
- Remove the juice by squeezing the zucchini. Add an egg, 5 tablespoons of flour (watch the consistency, the mass should come out a little thicker than sour cream), 2 cloves of pressed garlic and pepper.
- Spoon the minced squash onto the hot frying pan. Fry until done.
Zucchini cutlets in the oven
Zucchini cutlets fried in a frying pan absorb a lot of fat, becoming a high-calorie product instead of a low-calorie product. We suggest preparing zucchini cutlets in the oven, which turn out just as tender, but healthier than fried ones.
Ingredients:
- 2 zucchini;
- 1 protein;
- 1 onion;
- 2 tbsp. milk;
- 3 tbsp. oatmeal;
- spices to taste.
Grate and salt the vegetables, remove the liquid. Add grated onion, flour, milk, protein and spices to the minced squash. Mix the mixture. Cover a baking sheet with parchment and spoon the minced meat onto it. Cook in the oven at 200° for 15 minutes, then use a spatula to turn the cutlets over to the other side and bake for another 7 minutes.
Minced meat cutlets with zucchini and semolina
These cutlets seem to be made for non-zucchini lovers. Even picky eaters will love these aromatic and fluffy cutlets.
- Grate a medium zucchini and drain off some of the separated juice.
- In a convenient container, mix: 400 g of any minced meat, zucchini, 2 tbsp. semolina, egg. Pepper and salt. Set aside until the cereal swells.
- Use your hands to form fluffy cutlets, dip in flour, and fry until golden brown.
Breast cutlets with zucchini
In order to diversify your cutlet diet, we suggest preparing chopped cutlets with zucchini, which include:
- 1 chicken breast, cut into small cubes;
- grated and squeezed zucchini;
- 3 tbsp. starch;
- 3 tbsp. sour cream;
- large egg;
- spices.
Combine all ingredients in a container, pepper and add salt. Spoon the minced meat into a hot frying pan. Cover with a lid and fry until golden brown on both sides.
Zucchini and potato cutlets
Boil 4 potatoes. Pass the still hot potatoes through a meat grinder, and grate 2 zucchini. Then mix potatoes and squeezed zucchini, garlic, pepper and salt, add flour and egg to the mixture. Add flour at your discretion (the total mass should be thick). Spoon the minced meat into a hot frying pan. Fry until done.
Zucchini cutlets with cheese
In a bowl, mix grated cheese (70 g), grated and squeezed zucchini (400 g), egg, 4 tbsp breadcrumbs, 2 tbsp. flour, pepper and salt to taste. Having molded the minced meat into cutlets, fry them in oil until golden brown.
Cutlets with added zucchini
Grate the young zucchini on a fine grater, add a little salt, and remove the juice. Mixed minced meat, zucchini, egg, salt, 2 pieces of soaked and squeezed bread, chopped dill and pepper, mix. Form cutlets, dip in flour and fry.
Diet zucchini cutlets
- Grate 2 zucchini and remove moisture.
- Add 3 tbsp to the zucchini. flour, Provençal herbs and pepper. Stir.
- Fry the cutlets in olive oil, spooning out the minced meat.
Zucchini and carrot cutlets
- Grate 2 zucchini, add salt, remove moisture after 15 minutes.
- Finely chop a small onion and a clove of garlic. Fry.
- Pour 250 ml of broth or water into the garlic and onions, boil and add 75 g of semolina. Cook until the cereal thickens. Cool.
- Grate 2 carrots on a fine grater, add semolina, zucchini, and seasonings at your discretion. Stir.
- Form the cutlets and place them on a baking sheet lined with parchment. Place in the oven (180°) for half an hour.
Chopped cutlets with zucchini
You can use any type of meat for this recipe. Chop the meat (700 g) into small cubes. In a separate container, grate 500 g of zucchini and remove the juice. Mix chopped meat, zucchini, 3 tbsp. full-fat mayonnaise, a clove of grated garlic, green onions, a glass of flour, seasonings and 1 egg. Spoon the tortillas into the heated frying pan. Fry covered.
Minced meat and zucchini cutlets in the oven
Fish cutlets with zucchini
Zucchini is a versatile vegetable that enhances the flavor of both meat and fish. To prepare delicious fish and squash cutlets you will need:
- 1 kg minced fish;
- 1 zucchini;
- bulb;
- egg;
- 4 tbsp. semolina;
- 2 cloves of garlic;
- seasonings;
- breading
In a deep bowl, mix the prepared minced fish, grated zucchini without juice, onion and garlic, crushed in a blender, semolina, egg, spices and salt. Set aside for 15 minutes. Next, form cutlets and roll in breading. Fry until golden brown in plenty of oil.
Zucchini cutlets with rice
Boil 100 g of rice until half cooked. Grate 1 carrot and 1 zucchini on a coarse grater, remove the juice from the zucchini. Mix cooled rice, carrots, zucchini, half a kilo of any minced meat, chopped onion, egg and 50 g of flour, salt. After forming cutlets, fry.
Lenten zucchini cutlets
Since this version of cutlets does not include eggs, they are great for meals on fast days. To prepare them, prepare:
- 300 g zucchini;
- 300 g pumpkin;
- 4 boiled potatoes;
- a glass of flour;
- greenery;
- spices.
Peel the zucchini and pumpkin and cut into cubes. Grind with a blender. Boil the potatoes and grate them. Combine all ingredients in a container, adding salt, herbs and spices. Form cutlets, roll in flour and fry.
Zucchini cutlets in a slow cooker
Grate the young zucchini using a medium-sized grater. Drain it in a colander or remove excess moisture in another convenient way. Crack the egg into a bowl and beat with a whisk. Add chopped herbs, coriander, zucchini pulp and a glass of flour to the egg. Add salt to the mixture and stir. Pour oil into the multicooker bowl, set the “Fry” mode, lay out the flatbreads, and fry the zucchini cutlets.
Wash the zucchini, cut off the edges and grate on a medium grater, as in the photo. If the vegetable is large and has already formed seeds, it is better to cut them out. If you have a food processor or blender, you can chop the zucchini using it.
Add salt and leave to let out the juice for 10 minutes.
Minced meat can be either pork or pork-beef. You can prepare it yourself from meat fillet or buy it ready-made.
Soak the bread in milk until soft. Then grind it through a meat grinder. You don't have to cut off the crust.
Squeeze the grated zucchini well from the juice and mix it with ground bread.
Add minced meat there and mix.
Beat in the egg, salt and pepper, add the garlic pressed through a press. If desired, you can add more finely chopped herbs: parsley or dill.
Using your hands, mix the cutlet mixture thoroughly until smooth.
Place breadcrumbs on a plate, form cutlets and roll them in breadcrumbs.
Heat the vegetable oil well in a frying pan, place the formed cutlets in it and fry over low heat until golden brown on one side.
Turn over to the other side, cover with a lid and fry until done. If necessary, you can fry them twice on each side without letting them burn. Fry all cutlets this way.
Zucchini cutlets with minced meat are ready. Serve with any porridge or potatoes. They go great with any side dish.
Bon appetit!
The second and third recipes use a video not from the TK.
Zucchini is a versatile vegetable that goes well with other foods. It is very healthy, and dishes prepared on its basis are low in calories.
I suggest you diversify your daily menu and prepare very simple zucchini cutlets. You can experiment and prepare these cutlets using zucchini itself or in combination with meat, potatoes or cereals.
The most delicious recipe for zucchini cutlets with cheese and garlic
Kitchen utensils: spatula, frying pan, grater, colander.
Ingredients
Step-by-step preparation
- Using a coarse grater, grate a zucchini weighing 680-700 g. If the zucchini is not young, it must be peeled and seeded.
- Then grate 90 g of onion on a coarse grater.
- Mix the resulting mass and place it in a colander for 25 minutes to drain excess liquid from the zucchini.
- Meanwhile, grate 110 g of hard cheese. Choose any cheese according to your taste.
- Since the zucchini has released juice, they need to be squeezed out additionally so that the cutlets do not fall apart during frying. Squeeze the zucchini mass with your hands and transfer it to a bowl.
- Then break 1 egg into a bowl. Add 50 g of semolina and 55 g of wheat flour there.
- Also put grated cheese in a bowl.
- To enhance the taste and aroma, add 5 g of dried dill or other spices to the remaining ingredients. Salt and pepper to taste. Mix everything with your hands until smooth and beat a little.
- Heat a frying pan over high heat and then pour in vegetable oil. We form cutlets with our hands and place them in the pan. Fry over medium heat until browned.
- Then turn the cutlets over and fry on the other side for 2 minutes.
- Cover the pan with a lid and fry them over low heat for about 5 minutes.
- While the cutlets are frying, you can prepare the sauce. Place 170 g of sour cream in a bowl and squeeze 2 cloves of garlic into it.
- Add 5 g of dried dill and mix the finished sauce. If desired, dried dill can be replaced with fresh herbs.
- Place hot cutlets on a plate and serve with sour cream sauce.
Bon appetit1
Video recipe
See how quickly you can make zucchini cutlets with cheese using simple ingredients.
I offer you another step-by-step recipe with photos, from which you will learn how to cook zucchini cutlets in the oven.
A quick and tasty recipe for zucchini and minced meat cutlets in the oven
Cooking time: 50 minutes.
Number of servings: 3-4.
Calorie content per 100 g: 32 kcal.
Kitchen tools: meat grinder or grater, baking sheet.
Ingredients
Step-by-step preparation
The dish turns out very soft, juicy and incredibly tasty. I like to serve these cutlets with mashed potatoes or any other side dish.
Video recipe
In the video you can see how to make zucchini cutlets in the oven.
Recipe for juicy zucchini cutlets in a frying pan
Cooking time: 35 minutes.
Number of servings: 4.
Calorie content per 100 g: 97 kcal.
Kitchen tools: blender, spatula, frying pan, colander.
Ingredients
Step-by-step preparation
- Take 3 slices of loaf and grind them in a blender until crumbly.
- Peel a 750 g zucchini and remove the seeds. The easiest way to do this is with a spoon. If you have young zucchini, you don't have to peel them.
- We cut the peeled zucchini into pieces and then grate them.
- Add about 5 g of salt, black pepper to taste and mix everything. Leave the puree for 15 minutes so that the zucchini releases its juice.
- Take 2 eggs and separate the whites from the yolks. We only need whites, and you can use the yolks in baking or add them to an omelet.
- When the zucchini releases its juice, place it in a colander and stir with a spoon so that all the juice is removed.
- Then squeeze the puree with your hands and transfer it to a bowl. This is necessary so that the cutlets can be given a beautiful shape.
- Add 8 g of dry garlic or 1 head of fresh garlic. Fresh garlic must be passed through a press.
- Mix the mixture thoroughly until it becomes homogeneous. Add 2 egg whites there. Let the mixture sit for 5 minutes and then start frying.
- Place the frying pan on the fire, pour in vegetable oil and wait until it gets hot. Then we form small cutlets with our hands and place them in a frying pan. Fry them over medium heat for 3-4 minutes on each side.
If you want a more dietary version of zucchini cutlets, steam them in a slow cooker or double boiler.
Serve these cutlets as a separate dish with sour cream or as a side dish with any other sauce.
Video recipe
If you still have questions about the cooking technology, watch the video provided.
If you liked my recipes for zucchini cutlets, then try making equally delicious potato cutlets or very unusual beet cutlets. I recommend preparing this for lovers of vegetable dishes, and for those who prefer meat, there is a wonderful recipe - minced beef and pork cutlets.
Don't forget to write if everything worked out for you and which of the recipes you liked best. I look forward to your comments or suggestions.
