These delicious zucchini cutlets are a nutritious and easy-to-make option for a healthy lunch. They are packed with vegetables and baked to perfection, served with a refreshing garlic-dill sauce.
Preparation Time:
- Total Time: 50 minutes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Ingredients:
Zucchini Cutlets:
- 2 zucchinis
- 2 carrots
- 2 potatoes
- 2 cloves of garlic
- Green onions, chopped
- 2 eggs
- 3 tablespoons semolina
- Salt, to taste
- Black pepper, to taste
- Olive oil, for greasing
Garlic-Dill Sauce:
- 60 grams Greek yogurt
- 60 grams mayonnaise
- 1 clove of garlic, minced
- 1 cucumber, finely chopped
- Fresh dill, chopped
Directions:
Prepare the Zucchini Cutlets:
- Preheat the oven to 180°C (350°F). Grease a baking sheet with olive oil or line it with parchment paper.
- Grate the zucchinis, carrots, and potatoes using a grater.
- Squeeze out excess moisture from the grated vegetables using a clean kitchen towel or cheesecloth.
- In a large mixing bowl, combine the grated vegetables, minced garlic, and chopped green onions.
- Add the eggs, semolina, salt, and black pepper. Mix well until all ingredients are combined.
- Shape the mixture into small patties or cutlets and place them on the prepared baking sheet.
- Bake in the preheated oven for 30 minutes, or until the cutlets are golden brown and cooked through.
Prepare the Garlic-Dill Sauce:
- In a small bowl, combine the Greek yogurt and mayonnaise.
- Add the minced garlic, finely chopped cucumber, and chopped fresh dill.
- Mix well and season with salt to taste.
Serve:
- Serve the zucchini cutlets warm, accompanied by the garlic-dill sauce.
- Enjoy this very easy and healthy lunch! Let me know in the comments if you liked this recipe! Enjoy your meal!
Serving Suggestions:
- Main Dish: Serve with a side of mixed greens or a fresh garden salad.
- Side Dish: Pair with grilled chicken or fish for a complete meal.
- Snack: Enjoy as a tasty and nutritious snack any time of the day.
Cooking Tips:
- Moisture: Be sure to squeeze out as much moisture as possible from the grated vegetables to ensure the cutlets hold together well.
- Shaping: Use wet hands to shape the cutlets to prevent the mixture from sticking.
- Baking: Turn the cutlets halfway through baking for even browning.
Nutritional Benefits:
- Zucchini: Low in calories and rich in vitamins A and C.
- Carrots: High in beta-carotene and fiber.
- Potatoes: Provide essential nutrients like potassium and vitamin C.
- Greek Yogurt: Adds protein and probiotics to the sauce.
Dietary Information:
- Vegetarian: This recipe is vegetarian-friendly.
- Gluten-Free: Use gluten-free semolina or substitute with gluten-free breadcrumbs if needed.
- Low-Fat: Baking instead of frying keeps the cutlets low in fat.
Storage:
- Refrigerate: Store any leftover cutlets and sauce in separate airtight containers in the refrigerator for up to 3 days.
- Freeze: The cutlets can be frozen for up to 2 months. Thaw in the refrigerator before reheating.
Why You’ll Love This Recipe:
- Healthy: Packed with vegetables and baked, not fried.
- Easy to Make: Simple ingredients and straightforward preparation.
- Flavorful: The combination of fresh vegetables and herbs makes these cutlets delicious.
- Versatile: Great as a main dish, side dish, or snack.
Conclusion:
These Zucchini Cutlets with Garlic-Dill Sauce are a perfect addition to your healthy meal rotation. Easy to prepare and full of fresh flavors, they make for a satisfying and nutritious lunch or dinner. Enjoy the crisp, golden cutlets paired with a creamy and refreshing sauce for a delightful culinary experience.