How to make cutlets from zucchini. Step by step recipe for cooking zucchini cutlets

The find of the season is delicious, light zucchini cutlets, the recipe is simple: chop or grate vegetables, add eggs and a little flour, spices - and minced vegetable ready! The beauty of this recipe is that, firstly, the cutlets are very juicy, with a delicious crispy crust without a hint of excess oil, as happens with vegetable pancakes. Secondly, the recipe is basic, that is, it can always be varied by adding any vegetables to 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 cook zucchini cutlets:

Wash the zucchini thoroughly, remove the skin and seeds. If the vegetable is very young, there will be nothing to clean inside, just remove the peel. In a peeled form, about 1 kg of zucchini should come out.

We rub the zucchini on a medium-sized grater, add some salt to the mass and leave for half an hour so that the zucchini let the juice flow. Then we throw the mass into a colander - squeeze the juice slightly, decant it, and transfer the zucchini into a convenient deep bowl.

Add to zucchini semolina and eggs. We mix and again set the container aside for another 20 minutes - the semolina should swell a little so that it is in no way felt in the finished cutlets. It will absorb excess moisture and give the cutlets a pleasant friability.

Season the mass to taste with salt, pepper and seasonings, knead and add flour. Flour flour is different, as well as zucchini can be of varying degrees of juiciness, and therefore we determine its amount by eye. As a rule, 2-3 tbsp. l. happens to be enough. The main thing is to get a thick, homogeneous mass at the exit, able to keep its shape and not blur in the pan when frying.

And finally the most milestone- hot. We warm the oil, moisten our hands with water, shake them off so that there is no excess moisture left on the palms. We form cutlets from the squash mass and put them in oil. If you are dexterous enough to use spoons, you can form cutlets with their help.

It is better to fry zucchini cutlets on medium heat of the stove and always with the lid closed, otherwise the vegetable may remain damp inside.

These meatballs are especially delicious when they are still hot. An ideal addition to them would be a sauce of mayonnaise (sour cream) and crushed garlic.

In the second and third recipes, a video not from the TK is used.

Zucchini is a versatile vegetable that pairs well with other foods. It is very useful, and dishes prepared on its basis are low in calories.

I suggest you diversify your daily menu and cook very simple cutlets from zucchini. You can experiment and cook these patties on the basis of the 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 cooking

1. On a coarse grater we rub a zucchini weighing 680-700 g. If the zucchini is not young, it must be peeled and seeds.
2. Then rub 90 g of onion on a coarse grater.
   
   
3. We mix the resulting mass and recline it in a colander for 25 minutes so that the excess liquid from the zucchini is glassed.
   
   
4. Meanwhile, grate 110 g hard cheese. Choose any cheese according to your taste.
5. Since the zucchini let out juice, they need to be additionally squeezed out so that the cutlets do not fall apart when frying. Squeeze the zucchini mass with your hands and transfer to a bowl.
6. Then break 1 egg into a bowl. Add there 50 g of semolina and 55 g of wheat flour.
   
   
7. Also put grated cheese in a bowl.
   
   
8. To enhance the taste and aroma, add 5 g of dried dill or other spices to the rest of the ingredients. Salt and pepper to taste. Mix everything with your hands homogeneous mass and we back off a bit.
   
   
9. Heat a frying pan over high heat, and then pour vegetable oil into it. We form cutlets with our hands and put them in a pan. Fry over medium heat until browned.
   
   
10. Then turn the patties over and fry on the other side for 2 minutes.
    
    
11. Cover the pan with a lid and fry them over low heat for about 5 minutes.
12. While the meatballs are frying, you can prepare the sauce. We put 170 g of sour cream in a bowl and squeeze 2 cloves of garlic there.
    
    
13. Add 5 g of dried dill and mix the finished sauce. If desired, dried dill can be replaced with fresh herbs.
    
    
14. Put the hot cutlets on a plate and serve with sour cream sauce.
    
    

Bon appetit1

video recipe

See how quickly you can cook zucchini patties with cheese from simple ingredients.

I offer you another step-by-step recipe with a photo 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

Time for preparing: 50 minutes.
Servings: 3-4.
Calories per 100 g: 32 kcal.
Kitchen tools: meat grinder or grater, baking sheet.

Ingredients

Step by step cooking

The dish is very soft, juicy and incredibly tasty. I love 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 pan

Time for preparing: 35 minutes.
Servings: 4.
Calories per 100 g: 97 kcal.
Kitchen tools: blender, spatula, frying pan, colander.

Ingredients

Step by step cooking

1. We take 3 slices of a loaf and grind them in a blender to a state of crumbs.
   
   
2. We clean the zucchini weighing 750 g from the peel and remove the seeds. The easiest way to do this is with a spoon. If you have young zucchini, you can not peel them.
   
   
3. We cut the peeled zucchini into pieces, and then rub it on a grater.
4. Add about 5 g of salt, black pepper to taste and mix everything. Leave the puree for 15 minutes so that the zucchini starts juice.
   
   
5. Take 2 eggs and separate the whites from the yolks. We only need whites, and you can use the yolks in baking or add to an omelette.
   
   
6. When the zucchini starts to juice, we throw it in a colander and mix with a spoon so that all the juice is gone.
   
   
7. Then squeeze the puree with your hands and transfer to a bowl. This is necessary so that the cutlets can be given a beautiful shape.
8. Add 8 g of dry garlic or 1 fresh head. fresh garlic must be passed through the press.
9. Thoroughly mix the mass so that it becomes homogeneous. Add 2 there egg whites. Let the mass stand for 5 minutes, and then proceed to frying.
   
   
10. We put the pan on the fire, pour in the vegetable oil and wait until it is hot. Then we form small cutlets with our hands and put them in a pan. Fry them over medium heat for 3-4 minutes on each side.
    
    

If you want a more dietary option for zucchini cutlets, steam them in a slow cooker or double boiler.

Serve meatballs like independent dish with sour cream or to garnish with any other sauce.

video recipe

If you have any questions about the cooking technology, watch the proposed video.

I liked my recipes for squash cutlets, then try to cook no less tasty - potato - or very unusual - beet cutlets—. lovers vegetable dishes I recommend cooking, and for those who prefer meat, eat wonderful recipe— cutlet from minced beef and pork —.

Do not forget to write if everything worked out for you and which of the recipes you liked the most. I look forward to your comments or suggestions.

Zucchini cutlets - not really familiar dish but so summery! They turn out juicy, tender and very low-calorie.

Even if you do not like zucchini, you will still like these cutlets. In taste, they may well compete with meat.

Reminiscent of taste meat cutlets.

Required products:

• 2 eggs;
• 50 grams of cheese;
• seasonings and herbs;
• 5 spoons of flour.

Cooking process:

1. Grind the zucchini on the smallest grater, squeeze lightly to remove excess liquid, mix with grated cheese.
2. Drive eggs into this mixture, add chopped herbs, season with spices and lay out the flour so that the mass is sticky and thick enough.
3. Form cutlets with a spoon and fry in a hot pan on both sides.

Bake delicious meatballs in the oven

Zucchini cutlets can also be cooked in the oven. This is an option for those who do not want to spend time frying, or exclude this method of cooking.

Required products:

• 2 zucchini;
• spices and various herbs;
• two eggs;
• 30 grams of flour;
• about 70 grams of cheese.

Cooking process:

1. Grind zucchini and cheese on a grater, mix. Add chopped greens, spices to your taste, eggs and mix.
2. Next, add flour so that the mass becomes sticky. Take advantage silicone molds fill them up minced squash and bake in the oven at 180 degrees for 20 minutes.

With cheese and garlic

Juicy, fragrant, vegetable cutlets with melted cheese and spicy garlic flavor - be sure to try it!

Garlic gives a special piquancy to the dish.

Required products:

• 0.5 kg of zucchini;
• herbs and seasonings;
• two cloves of garlic;
• 2 eggs;
• about 80 grams of cheese;
• 30 grams of flour;
• breadcrumbs - 50 grams.

Cooking process:

1. Zucchini must be freed from the skin, grated on the smallest grater, squeezed a little to remove excess juice. Cheese also grind on a grater and mix with vegetables.
2. Add a little salt, crushed garlic, other seasonings as you wish, chopped greens, mix.
3. We drive eggs into this minced meat and begin to put flour, so that it turns out to be thick enough to be used for cutlets. If the indicated amount of flour is not enough, add more.
4. We make small round cutlets, roll in breadcrumbs and fry in a hot pan on both sides until a beautiful golden color.

With semolina

Another cooking option. Thanks to semolina, you can not use flour.

Required products:

• 3 large spoons of semolina;
• 400 grams of zucchini;
• two eggs;
• seasonings and fresh herbs.

Cooking process:

1. Free the zucchini from the skin, but if you have young vegetables, then this is not necessary. Grate, put in a bowl, salt a little and let stand to form juice.
2. Pour semolina there, leave for a while to swell.
3. Beat in an egg, put chopped greens, add other spices, such as pepper.
4. Form into small patties and cook in a hot skillet on both sides until golden brown.

Chicken cutlets with zucchini

Chicken cutlets with zucchini are a double benefit. They are hearty and go well with any side dish.

Healthy and hearty meatballs.

Required products:

• one bulb;
• fresh greens;
• 0.4 kg minced chicken;
• various spices;
• 2 zucchini.

Cooking process:

1. Minced meat is best made from fillet, but if it is not possible, then use a ready-made semi-finished product.
2. Peel the zucchini and onion, chop on a grater.
3. Add chopped greens to the meat, beat in the contents of the eggs and season with the selected spices.
4. Combine the vegetable mass with the meat mass, start sculpting cutlets and send them to hot pan with a little oil or on a non-stick coating. Fry on both sides.

With minced meat

Minced meat and zucchini cutlets will appeal to everyone. The vegetable adds its charm to the dish and goes well with meat.

Required products:

• 2 eggs;
• seasonings, herbs;
• minced meat - 0.5 kg;
• zucchini - 2 pieces;
• bulb.

Cooking process:

1. If you do not have minced meat, then you will have to pass the meat through a meat grinder. We do the same with zucchini and onions - everything needs to be twisted or killed in a combine and mixed.
2. Add chopped herbs, spices and herbs of your choice, then beat in the eggs. You can also squeeze in some garlic.
3. From the minced meat, form blanks and bring to a golden brown in a well-heated pan, frying them on both sides.

Required products:

• three tablespoons of flour;
• about half a kilogram of zucchini;
• salt, pepper, fresh herbs and other seasonings to your taste;
• 4 potatoes.

Cooking process:

1. Potatoes must first be boiled together with the skin, as is done for salads.
2. Then zucchini and already ready, cooled potatoes are rubbed on a coarse grater, mixed.
3. We add the selected seasonings to this mixture, the indicated amount of flour and, to taste, you can still squeeze out a little garlic, then the dish will turn out to be more piquant.
4. We make small cutlets from this minced meat and fry them in vegetable oil. If a strict fast is observed, then you can use a non-stick pan or bake in the oven until a beautiful color forms.

with turkey

Turkey cutlets with zucchini are even better than with chicken. Good option for kids.

Required products:

• zucchini - 0.3 kg;
• two eggs;
• 3 tablespoons of flour;
• seasonings and herbs;
• minced turkey - 0.7 kg

Cooking process:

1. Make minced meat or use ready-made. Put peeled and chopped zucchini on a coarse grater to it. It is necessary to squeeze out excess juice from it, otherwise the mass will come out very liquid.
2. Put eggs, finely chopped greens, selected seasonings into the minced meat, do not forget to salt and add flour. Look at the consistency, you may need a little more or vice versa less.
3. Make round pieces, sprinkle a little flour on top and fry for a few minutes on both sides.

What hasn't been made from lean meatballs: from buckwheat and rice, from beans and lentils, from 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 form future cutlets. In addition, you can put, for example, onion fried in a pan or sautéed garlic in the dough, here - whatever you like. But let's not forget about the main ingredient - zucchini.

Like any vegetable, zucchini is very useful for humans. It is well absorbed, contains vitamins A and C, and has a beneficial effect on the human body as a whole. No wonder it is used in children's and diet food. Of course, zucchini is good in fresh. But no one forbids cooking various dishes from it, for example, lean meatballs.

So, for the preparation of lean zucchini cutlets, we need the following ingredients.

We clean the potatoes, put them in boiling salted water and cook until tender.

We clean the zucchini and carrots and grate them into a large bowl. Important point! I advise you to squeeze the zucchini from the liquid. This step will prevent the lean zucchini patties from spreading over the pan while frying. Do not be lazy and throw the grated zucchini on a sieve in order to avoid further problems.

Check the readiness of the potatoes with a knife, drain the water and mash the vegetable to a puree. Let it cool down a bit.

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

Salt, pepper, add spices as desired. Throw fresh greens - green onion and dill.

The mass should keep its shape well, not spread. If the specified amount of flour is not enough for you, add a couple more spoons. Nothing wrong with that.

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

Place the lean zucchini patties in the heated skillet with vegetable oil. Fry on both sides for 5 minutes, until golden brown. We don't need to fry the patties to the point of madness so that the fat drips off them, and the taste of vegetables is completely gone, so we just wait for the appearance beautiful crust on cutlets on both sides.

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

Lean squash cutlets are full meal for dinner or lunch. If you do not fast, you can grease cutlets with sour cream. Enjoy your meal!

The abundance of vegetables in the summer motivates cooks to experiment and create new ones. culinary masterpieces. Otherwise, zucchini cutlets cannot be called. It doesn’t matter if vegetables are used in their pure form in a recipe or mixed with turkey meat or minced chicken, the result exceeds all expectations. Juicy and tender squash cutlets are eaten by all households on both cheeks.

It's time to explore the proposed selection, choose your favorite recipes and add the appropriate bookmarks.

Zucchini + cheese

• 800 g zucchini or milk zucchini
• 120 g breadcrumbs
• bulb
• a bunch of fresh dill, parsley
• 3 garlic cloves
• 100 gr cheese
• 2 medium eggs
• sunflower oil
• black pepper.

Washed zucchini without tails and seeds are ground on a grater. Sprinkle with a teaspoon of salt. Mix gently. Next, the zucchini chips are placed on a sieve, left for 20 minutes, so that excess juice drains. At the end, the mass should be well mashed with a spoon, removing the remaining liquid. The resulting minced meat is placed in a bowl. They clean and chop the onion with garlic in a blender. Finely cut a bunch of dill. Pass hard cheese through a grater. Pour the ingredients to the zucchini. Add crackers. Crack in 2 eggs. Flavor minced meat with ground pepper.

The mass is well mixed. It is important to get such a consistency so that cutlets can be formed from it. If the minced meat is molded without problems, it is elastic enough, which means that the recipe is understood and reproduced correctly.

It remains to heat the pan, pour oil into it and fry the cutlets on a low-medium fire on both sides. A loose crust indicates the readiness of the dish. However, do not rush to remove it from the stove. It is better to cover the pan with a lid for 2-3 minutes so that everything is steamed soundly. You don't need to add water.

On a note! Before frying, formed cutlets can be rolled in flour. However, this is fraught with burning breading. Without experience with flour, it is better to omit this item.

Chicken + zucchini

Option number 1 - frying in a pan

Let vegetarians indulge their stomachs exclusively with vegetables, all other inhabitants of the planet simply cannot do without fat and meat. We offer to cook chicken cutlets with zucchini according to the following simple recipe.

Ingredients:

• 250 g minced chicken
• 250 g zucchini
• egg white
• fresh herbs
• 1.5 tbsp flour
• salt pepper.

Minced meat is more convenient and faster to buy in the store, but it’s more correct to cook it yourself from chicken fillet(breasts). Having passed whole pieces of meat through a meat grinder, you can be sure that in the future there will be no unpleasant surprises like cartilage, bones and other inedible elements. Zucchini, without removing the skin, rub on a grater, season with salt (about 1 tsp), mix and leave for at least 10 minutes, allowing the vegetable to release the juice. Next, the chips are squeezed out using a colander or sieve.

At the next stage, minced chicken is combined with zucchini. Protein is added for better bonding of the ingredients. Salt to taste, flavored with ground pepper.

Finely chop greens, namely leeks, dill and parsley (leaves only, coarse stems are not needed). Pour out to the main mass.

Mix everything with your hands until smooth. For greater viscosity of minced meat, add 1-2 tablespoons of flour.

Cutlets are formed, periodically moistening the palms with water so that the mass does not stick to the hands. Fried in vegetable oil without breading. The fire is below average, otherwise the middle chicken cutlets with zucchini can remain raw.

On a note! You don't have to use chicken for the dish. Any lean meat will do.

Option number 2 - baking in the oven

This recipe for zucchini cutlets involves the use of oven, which means it will appeal to those who do not like to stand at the stove.
Products:

• up to 500 g minced chicken (not loin)
• small zucchini
• 2 pieces of bread
• garlic clove
• half an onion
• hops-suneli
• pepper mix
• 1 tbsp greenery
• frying oil
• glass of water.

Zucchini is chopped in the usual way (on a vegetable cutter, grater), salted, squeezed out the juice with hands or using a sieve, added to minced meat. White bread is lightly poured with juice (you can use water or milk) to soften.

Crush garlic and onions in a blender, add bread to them and re-scroll the nozzle. It is important to get a fairly juicy, homogeneous bread-garlic-onion mass. It is combined with minced meat, salted, flavored with spices: peppers, suneli hops.

Finely chop the parsley and dill. Rough stems are not used. Add to the rest of the ingredients. Minced meat is thoroughly mixed.

The baking sheet is greased with vegetable oil. It remains to form small cutlets, spread them at some distance from one another, pour water on the baking sheet so that the dish does not burn, and bake it in the oven, heated to 180 degrees for 30 minutes.
Zucchini cutlets with chicken breasts:

Minced chicken + cottage cheese + zucchini

Culinary experts have long noted the harmonious combination of poultry and cottage cheese. Cookbooks contain quite a few recipes with these ingredients. Why not make cutlets from minced meat, zucchini and cottage cheese? It will be very tasty. Especially if they are steamed in a double boiler.

Products:

• 800 gr lean sirloin minced meat
• 200 gr cottage cheese (5%)
• small zucchini
• 3 garlic cloves
• frying oil
• black pepper.

The zucchini is finely rubbed (or chopped in a meat grinder), the juice is thoroughly squeezed out. Pass peeled garlic through a press. An egg, cottage cheese, squash mass, garlic puree are added to the minced meat. Salt and pepper to taste. Everything is thoroughly kneaded. Palms are moistened cold water, form balls. Zucchini-chicken cutlets are fried in a well-heated pan, greased with sunflower oil. After browning the minced meat for 5-10 minutes, use the lid. Covered cutlets should be completely steamed so that the middle does not remain raw.

For the preparation of this dish, the use of a double boiler is acceptable. Heat treatment time - 30 minutes. Served with fresh vegetables, sour cream, herbs.

Minced meat + sauces + zucchini

Sour cream and mustard can radically change the taste of the usual cutlets. Don't believe? Take on the next culinary find. These cutlets with zucchini and minced meat will amaze you with their juiciness and tenderness.

• ½ kg minced meat
• vegetable marrow
• 2 tbsp. spoons of flour
• incomplete art. l. fat sour cream
• ½ tsp mustard
• frying oil.

Suitable for any dish chopped meat. But! It should be remembered that chicken (from the drumstick or thigh) or turkey - perfect option. Why? This is the lightest and most tender meat. At the same time, it is not as dry and lean as from a fillet. So, young zucchini is ground into shavings, salted, set aside for 10-20 minutes, squeezed out excess tart liquid on a sieve or colander, poured into minced meat.

The mass is seasoned with sour cream, mustard, additionally salted (including salted zucchini). Throw in flour.

The components are thoroughly mixed. The stuffing should turn out to be of such a consistency that it does not blur, but takes the shape of cutlets well, while being soft and plastic. Here, the main thing is to observe the ratio of meat, vegetables and flour.

It remains to moisten the palms in water or vegetable oil, form zucchini-meat cutlets and fry over medium heat.

Nuance. The egg was not broken into the minced meat. This is a kind of panning. Cutlets should be dipped in it before frying. very juicy and tender meatballs served with sour cream sauce.

On a note! Flour can be replaced with semolina. In this case, the minced meat should stand for about 10 minutes so that the cereal swells and softens.

Idea + zucchini

Before voicing the entire list of ingredients in this recipe, I would like to emphasize that zucchini and turkey meat are products that are among the first to be introduced into the children's diet. It is an easily digestible healthy food. Of course, turkey cutlets with zucchini, containing spices and pepper, are unlikely to be to the taste of children. But adults will definitely like them for their special tenderness and aroma.

• 500 gr ground turkey
• vegetable marrow
• 2 garlic cloves
• 1 st. a spoonful of flour
• vegetable oil
• salt. For the sauce:
• 1 tsp cayenne pepper
• 1 st. l. cumin
• 100 gr sour cream
• 1 tbsp lemon juice.

An egg is driven into the minced meat, salted, peppered, flavored with your favorite spices. Garlic is passed through a press. Grind the zucchini on a grater, salt and squeeze out the intensely secreted liquid. Add vegetables to minced turkey. Everything is mixed by adding a spoonful of flour. Cutlets are formed, fried in oil on both sides until a crust appears. Next, turn on the oven. Temperature regime- 220°С. Cover the baking sheet with foil, spread the cutlets and bake for 10 minutes.

For the sauce, sour cream is mixed, lemon juice, a teaspoon of oil and spices. Whisk food with a whisk.

Ready-made turkey cutlets with zucchini are poured with sauce and served hot to the table.

On a note! What can replace the egg in meatballs? There are several options: semolina, grated raw potatoes, flour, starch.

Ground beef + zucchini

Option number 1 - with carrots in a pan

This recipe for zucchini and minced meat cutlets also contains Bell pepper with carrots. The result is a delightful result - both in terms of color and special taste.

Products:

• 1kg ground beef
• 1 sweet pepper
• 1 carrot
• 1 large zucchini
• 3 garlic cloves
• bulb
• 1 tbsp semolina
• ground pepper
• flour for breading
• frying oil.

A young zucchini is rubbed along with the skin, salted for a better release of liquid. The shavings are squeezed out, added to the meat. With a knife, finely chop the garlic, onion and bell pepper. Carrots are also passed through a grater or vegetable cutter. All products are combined together, an egg is driven in, and semolina is added. Salt and pepper. The resulting mass is thoroughly kneaded with a spoon, and when a homogeneous consistency is obtained, it is additionally beaten with hands (like dough). Cutlets are formed from the elastic minced meat. Abundantly breaded in flour, give the final look. Fry cutlets over medium heat, put in a well-heated frying pan. After the appearance of a golden crust on both sides, cover the pan with a lid and steam the cutlets for 4-5 minutes.

The readiness of the dish is checked with a spatula. If the meat does not release liquid, it's time to remove it from the stove. Enjoy your meal.

Option number 2 - with dill and steamed

As already noted, steam cooking promotes a healthy lifestyle. Among the variety of recipes for cutlets, there was also such a method of heat treatment of the product. In general, the result is for an amateur.

Ingredients:

• ½ kg ground beef
• bulb
• 2 zucchini
• 2 cloves of garlic
• large bunch of dill
• ½ tsp starch is a thickener.

Pass the zucchini through a meat grinder, squeeze out excess liquid. Finely chop the onion, garlic, dill. Combine together: zucchini puree, minced meat, greens, chopped onion with garlic, and an egg. Pour in starch. Gently stir the mass. Using a tablespoon, form cutlets. Place in steamer for 30 minutes. healthy dish ready. When serving, you can pour melted butter over it.

Potato + zucchini

Another recipe for zucchini and potato cutlets will be appreciated by vegetarians, as well as all connoisseurs of delicious summer meals. it the best option preparing dinner for hastily. Cutlets are not fried, but baked in the oven, which 100% leaves its mark on the final taste of the dish.

• 300 g boiled potatoes
• 150 g zucchini
• 1-2 eggs (depending on size)
• 2 tbsp. l. green onion
• 2 garlic cloves
• 80 g hard cheese
• pepper
• parsley dill
• vegetable oil.

Cold potatoes and a piece of hard cheese are rubbed on a coarse grater. Chop the zucchini in a blender. Salted as standard, squeezed through a sieve to remove excess liquid. Finely chop the onion. Pass the garlic through the press. Separate the proteins from the yolks (the latter are not yet used). Combine the ingredients together. At the same time, ½ part of the grated cheese is used, the minced meat is salted to taste. It remains to chop the parsley and dill (to get about 2 tablespoons), and also mix everything thoroughly.

Form small patties. The baking sheet is treated with vegetable oil. Spread potato and zucchini balls and grease with yolk on top. Then each cutlet is sprinkled with the remaining grated cheese and sent to the oven (180 ° C) for 30-40 minutes. The readiness of the dish will be signaled by intensive browning. Enjoy your meal.