This incredibly delicious zucchini recipe is perfect for those with a healthy appetite and is even tastier than meat! These vegetable cutlets are packed with flavor and are sure to become a favorite in your household.
Preparation Time
- Prep Time: 20 minutes
- Rest Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
Ingredients
- 3 small zucchini
- 1 large potato
- 1 carrot
- 2 eggs
- 1/2 onion
- Salt, to taste
- Pepper, to taste
- 1 tsp sweet paprika
- 250 grams breadcrumbs
- 60 grams Parmesan cheese, grated
- Vegetable oil, for frying
Directions
Prepare the Vegetables:
- Grate the Zucchini: Grate the zucchini and place them in a large bowl. Add a pinch of salt, stir, and let it sit for 15 minutes to draw out excess moisture.
- Prepare the Potato: Peel and grate the large potato. Place the grated potato in a bowl of water to prevent it from browning. After a few minutes, drain the water and squeeze out any excess liquid.
- Grate the Carrot: Peel and grate the carrot. Add it to the bowl with the drained potato.
- Chop the Onion: Finely chop the onion and add it to the vegetable mixture.
Mix the Ingredients: 5. Combine Vegetables: Squeeze out any remaining liquid from the zucchini and add it to the bowl with the other vegetables. 6. Add Eggs and Seasonings: Crack the eggs into the bowl. Add salt, pepper, and sweet paprika to taste. Mix thoroughly to combine. 7. Add Breadcrumbs and Cheese: Add 120 grams of breadcrumbs and 60 grams of grated Parmesan cheese to the mixture. Stir well to combine.
Form the Cutlets: 8. Shape the Mixture: Using your hands, form the mixture into small patties or cutlets. 9. Coat with Breadcrumbs: Lightly coat each cutlet with additional breadcrumbs.
Cook the Cutlets: 10. Heat the Oil: In a large frying pan, heat enough vegetable oil to cover the bottom over medium heat. 11. Fry the Cutlets: Add the cutlets to the pan and cook for about 10 minutes on each side, or until they are golden brown and crispy. Cook in batches if necessary to avoid overcrowding the pan.
Serve: 12. Garnish and Enjoy: Transfer the cooked cutlets to a plate lined with paper towels to drain any excess oil. Serve warm, garnished with fresh parsley if desired.
Serving Suggestions
- Serve the cutlets with a side of marinara sauce or your favorite dipping sauce.
- Pair with a fresh green salad for a light and healthy meal.
Cooking Tips
- Make sure to squeeze out as much liquid as possible from the zucchini and potato to ensure the cutlets hold together well.
- Use a food processor to quickly grate the vegetables if you have one.
Nutritional Benefits
- Zucchini: Low in calories and high in vitamins A and C.
- Carrots: Rich in beta-carotene and fiber.
- Eggs: Provide high-quality protein and essential nutrients.
Dietary Information
- Vegetarian: Yes
- Gluten-Free: No (use gluten-free breadcrumbs for a gluten-free option)
- Dairy-Free: No (omit Parmesan cheese or use a dairy-free alternative)
Storage Tips
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a frying pan before serving.
- These cutlets can also be frozen for up to 1 month. Thaw in the refrigerator overnight before reheating.
Why You’ll Love This Recipe
- These cutlets are a delicious and healthy alternative to meat.
- They are packed with flavor and nutrients.
- Easy to make with simple ingredients.
Conclusion Enjoy these tasty zucchini cutlets as a nutritious and satisfying meal. They are perfect for any occasion and sure to impress with their delicious flavor. Bon appétit!