Zucchini cutlets are a very unusual and original dish, they will be enjoyed even by those who don’t really like zucchini and dishes made of them. Cutlets prepared according to this recipe will be an excellent and useful substitute for meat dishes.
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For cooking you will need:
- zucchini - 2 pcs;
- eggs - 2 pcs;
- hard cheese - 50 g;
- salt;
- greens: dill, parsley; bow feathers, etc.
- garlic 1 - 3 cloves - to taste;
- flour - 5 - 6 tbsp. l with a slide;
- sunflower oil.
We wash the zucchini, dry it and mash it on a coarse grater. For cutlets, it is better to take young vegetables with soft skin. If the zucchini is old, clean it and remove the seeds. We spread the grated zucchini in a bowl and give it a little time to stand so that the extra juice stands out, drain it.
We rub any hard cheese on a medium (soup) grater, it is better to take grades that are more neutral in taste, such as Russian, so that the cheese does not interrupt the taste of vegetables and greens. Pour it into a bowl with grated zucchini.
We sort out the greens, rinse, dry on a paper towel finely chopped, pour into a bowl with the rest of the ingredients.
Knock the eggs in a bowl, add salt and seasonings and mix. Pour the flour in small portions, achieving a density of "like pancakes", do not forget to mix.
Pour oil into a pan, heat to a boil, reduce heat and spread cutlets with a wet tablespoon. We fry them on moderate heat until a crispy crust appears on both sides.
Serve hot with sour cream, mayonnaise sauce or Bechamel sauce.
Those who adhere to the principles of healthy eating can bake cutlets in the oven using muffins or laying them on a baking sheet slightly oiled.