Homemade minced meat patties are perhaps the most common and favorite dish in every house. And this is not surprising: who can refuse a portion or two of hearty and ruddy cutlets? But sometimes even your favorite classics get boring. Then new original recipes come to the aid of housewives.

Today I suggest you try to cook unusual cutlets from zucchini and minced meat. Experienced chefs know that various additives (mushrooms, cheese, vegetables, etc.) make cutlets only tastier. So, when adding zucchini to chopped meat, ready squash cutlets with minced meat they become incredibly juicy and tender.

Pepper 1 cup Fresh coriander, roughly chopped 1 cup Fresh mint, roughly chopped 1 cup dried apricots, finely chopped. Search on a hot pan for a nice brown color on both sides. Put pressure cooker on heat when it reaches pressure, time 45 minutes. Release the pressure - the lamb must fall off the bones! If you have time, remove the lamb, reduce the sauce, and then add the lamb back in before serving it to reheat. We didn't have time to do it and it was still amazing to serve the meat and spoon the part delicious sauce above the top. L. salt in a pot and bring to a boil. Boil once, take the pot off the heat and immediately add the couscous and butter. Let the stem and couscous mix, then put the lid on and let it soak. The couscous will absorb all the supplies and will be good to go in 20 minutes. While the couscous is absorbing the stock, add the red onion, garlic and salt to the skillet over medium heat and cook for 5 minutes. Then add the rest of the ingredients. Once the red onion is cooked, remove the heat. When the couscous is cooked, add the red onion mixture to the couscous. Mix well. For feta yogurt, combine dissolved feta and salt with yogurt. Refrigerate until done. For the zucchini add them to the olive oil, salt and pepper in a large bowl and toss the coat. Place on the skillet to cook so you get a nice bowl and markers. Remove and place sideways ready for service.

  • chicken out chicken sauce 500 ml. 3 art.
  • Butter 1 large Red onion 3 tbsp.
  • 100g Almonds, finely chopped and toasted.
  • For lamb chops coat in oil then season well with salt and pepper.
  • Add to pressure cooker with all other ingredients.
  • Make sure the chops are just covered in liquid.
  • If not, add a little more stock or wine.
Gather a summer bounty with lemon and thyme marinated fried chicken.

For the recipe for zucchini cutlets with minced meat, you can use any minced meat: classic cutlet (pork + beef) or choose diet chicken, as in my case. In any case, the recipe for delicious zucchini cutlets with minced meat will certainly please you! Hurry up to cook delicious meatballs from zucchini with minced meat until the zucchini season is over.

Preheat an outdoor grill or indoor grill to medium high. Butterfly Chicken Pieces: Open them like a book by cutting them horizontally without going all the way. After the butterfly, pound the meat into thin patties; Season with salt and pepper. Turn them into a lemon-thyme marinade.

Add corn and lightly brown, 3-5 minutes. Add the zucchini, white leeks, chili and remaining garlic to the corn; season. Add butter and stir to melt, creating a creamy sauce. Remove the corn sauce from the heat and toss in the tomatoes and herbs.

Ingredients:

  • 800 gr. minced chicken
  • 600 gr. zucchini
  • 2 pcs. chicken eggs
  • 2-3 garlic cloves
  • 50 gr. breadcrumbs
  • 3-4 sprigs of green dill
  • salt, ground pepper taste
  • vegetable oil for frying meatballs

How to cook cutlets with zucchini and minced meat:

We start the process with the preparation of the zucchini: we clean it from the peel and seeds, wash it and three on a fine grater. Next, you need to squeeze out the released juice as best as possible. In no case do not neglect this action, otherwise the cutlet mass may later turn out to be too “liquid” and it will not be possible to form cutlets out of it.

Grill the chicken for 3-4 minutes on each side, then transfer to plates. draw each chicken cutlet a cup of marijuana and some warm corn sauce. And they had kids = chicken zucchini fritters. They are healthier than regular cutlets; being half meat and half vegan and they are super juicy and flavorful. One of my readers, Natalia, wrote this recipe.

Ingredients for chicken zucchini

Sprinkle grated zucchini with 1 teaspoon salt and let sit for 10 minutes, then squeeze as much juice as you can out of your zucchini, squeezing it behind your fist to get most of the juices out, or as one reader said, use with double layer cheesecloth. to call. You will be amazed at how much juice these babies really come out of. Transfer the drained zucchinni to a large bowl. I wonder what something delicious can be done with this healthy juice?


We shift the minced meat into a deep bowl, add the squash mass, finely chopped dill, garlic passed through a press. Beat in the eggs and add salt and pepper to your liking.


chicken perch recipe

Heat a large non-sticky skillet over medium heat and add additional olive oil 3-4 st. Cook over medium heat for 3 minutes, then flip, cover and cook for another 3-4 minutes or until tender. Add more oil to the pan if necessary for subsequent batches. Imagine if you make a cutlet marry a chicken and they had kids = chicken zucchini fritters. They are healthier than regular cutlets as they are half meat and half vegetarian and they are super juicy and flavorful.

Thoroughly mix the cutlet mass, beat the minced meat with your hands for several minutes. It should turn out, approximately, as in my photo.


Now we turn to the molding of zucchini cutlets with minced chicken. Pour into a plate breadcrumbs, with wet palms we take a small amount of minced meat and, having rolled it in breadcrumbs on all sides, we form small round cutlets. If you don’t have breadcrumbs at home, you can roll the cutlets in ordinary flour.

Serve: Makes 20 patties. How to cook chick chick chick: Place the zucchini in a colander or bowl. Sprinkle grated zucchini with 1 teaspoon salt and let stand for 10 minutes and then squeeze as much juice as you can out of your zucchini, squeezing it with your fist to get most of the juices out. Add 1 lb fresh ground turkey or chicken, 1 tsp. salt, ¼ tsp pepper, ¼ cup finely chopped green onion, 1 egg, 2 pressed garlic cloves, and 8 oz ricotta cheese. Heat a large non-stick skillet over medium heat and add 3-4 tablespoons extra light olive oil. Put a tablespoon of the mixture in your hand and form a round patina. Thickness is about ⅓ inch.

  • You will be amazed at how much juice these babies really come out of.
  • Transfer the drained zucchini to a large bowl.
  • Discard drained juice.
Mediterranean courgette - tomato casserole, buttery carrot couscous and bacon carved with mozzarella.


When all minced meat patties with the addition of zucchini are formed, we proceed to the hot process. I propose to cook cutlets in 2 stages: first, quickly fry minced meat and zucchini cutlets in a pan until golden brown, and then bring them to full readiness in the oven. This option allows you not to stand at the stove for a long time, achieving complete frying of meat over low heat. Therefore, before frying cutlets in a pan, turn on the oven to warm up (temperature - 180-200 degrees). So, in a well-heated vegetable oil, fry our minced chicken and zucchini cutlets over moderate heat on both sides.

Heat 2 liters of oil in a large oven. 2 Season the pork on both sides with salt and pepper and fry in hot oil on each side for a short golden brown. Combine the garlic and garlic in the same saucepan in the hot oil. Add zucchini and saute. Add the tomatoes and fennel to the skillet and sauté briefly. Season with salt and pepper. 200 ml carrot juice and 1 pinch of salt in a saucepan. Add 130 g couscous and cover for 5 minutes. Add 1 tsp. oil and season with salt and pepper. Pour the minced meat into a saucepan and cover with mozzarella. Pour the chips into the oven under the preheated oven rack on the top rack for 3-5 minutes. Leaves of 3 stems of basil, finely chopped and scattered over the chips. Serve Schnitzel immediately with couscous. Drink Tip: A fruity Chianti is served to take the meditter.

  • Wash and reconcile 200 g cherry tomatoes.
  • Drain 100 g of mozzarella in a sieve.
  • Remove the escalope from the pan.
Anyone who thinks of Schnitzel is sure to have a classic with a crisp golden brown color.


All fried meatballs with zucchini are transferred to a baking sheet or in a refractory baking dish and sent to a hot oven. Bake cutlets with zucchini and minced meat in the oven for about 15-20 minutes.


And when it comes to cutlets, most of the famous Swiss national court drink water in their mouths. But no matter if it's a schnitzel or sliced ​​meat - a few casseroles are so versatile. In addition to traditional recipes there are many subtle ideas.

Creative cuisine, enjoy a variety of

Combination tender meat and a lot of tasty sauce are simply invincible. If you like the classics, cook sliced ​​meat in a creamy cream sauce- for example, with mushrooms and, possibly, with white wine. Mediterranean food lovers choose gyroscopes, Greek version cuttlefish. Required: lots of onions, garlic and herbs. Asian fans give chopped coconut milk desired pluminess. Even with a sweet sour note, the fried dish tastes really delicious. No matter which version you choose, sliced ​​meat is quick and easy.

That's all. Fragrant and juicy zucchini cutlets with minced meat are ready! This dish goes well with any side dish of your choice.


Enjoy your meal!

Due to its neutral taste, this vegetable can be combined with a variety of ingredients, whether it be minced meat, cabbage, chicken, cheese or even cottage cheese. Cutlets are very tasty based on such products. There is different ways how to cook such a dish - steamed or oiled. You will find several popular ones in step by step recipes with photo.

This is of course also true when the menu has juicy cutlet. Whether nature, hunter style, rolled or baked goods - the main thing is delicious! The perfect Wiener Schnitzel should be leveled, then on both sides, and then on the bread. Order: flour, egg, crackers. Crispy on the outside and juicy on the inside - the meat must be made for sliced ​​meat. To do this, fry the meat only on all sides, remove from the pan and return to the sauce.

Classically sliced ​​veal is cooked with veal. You can also use beef and pork as well as chicken. Try how good both are together! Stuffed zucchini, eggplant, and onions among other vegetables are very common in Middle Eastern cuisines.

How to cook zucchini cutlets

Specific instructions on how to make zucchini cutlets always contain a recipe. In general, the technology depends on the ingredients used. Although there is for any recipe, it can be represented as such a simple sequence:

  1. The vegetable is washed, peeled if the fruit is old (in young people it can be left).
  2. Next, the pulp is processed into minced meat using a fine grater, blender or meat grinder.
  3. In the next step, add other ingredients according to the recipe - potatoes, chicken breast, hercules, carrots, rice, cottage cheese, cabbage, etc.
  4. Next, knead the minced meat, supplementing the products with egg and flour, which hold all the components together. There are recipes for zucchini and semolina.
  5. It remains to season everything to taste with spices, for example, coriander, ground pepper, basil, parsley or other herbs.
  6. At the last step, cutlets are formed from minced meat and fried in oil in a slow cooker or frying pan.

Recipes for cutlets with zucchini

If you are at a loss in the question of which recipe for zucchini cutlets to choose, then study the ones below. In any of them it turns out delicious and hearty meal. Cutlets can be served not only for both or dinner. They are not too fatty, so they are suitable even for breakfast, and even when cold. Such cutlets are also convenient because they are easy to prepare for future use and send for storage in the freezer. To serve them, it remains only to fry for a couple of minutes or bake.

Ingredients: stuffed zucchini for 4 people

This recipe comes, in particular, from Saudi Arabia. Easy to cook and very healthy, it hardly needs oil, and zucchini is cooked, not baked. In addition, they stand up to cooking better than a large cut in pieces, the casing is much more resistant than the inner meat. We washed the zucchini well, cut the top where the stem is and emptied it with a small spoon.

We chop the meat of all zucchini. Garnish the garlic over medium heat in a skillet with a little olive oil. Add the zucchini meat and minced meat and sauté until almost all of the meat is lightly cooked. Meanwhile we wash the rice about 3 times until the water is clear and we drain it.

Cutlets with zucchini and minced meat in the oven

  • Number of servings: 8 persons.
  • Calorie content of the dish: 123 kcal.
  • Cuisine: Japanese.

Any cutlets are more high-calorie if you fry them in vegetable oil. It is very easy to make them dietary - you need to either stew them in water or cook them in the oven. Minced meat and zucchini cutlets lend themselves well to baking. At the same time, you do not waste time and energy standing at the stove, as is the case with frying in a pan. Ingredients during baking retain almost all useful material and the taste becomes more juicy.

We reserved water for tomatoes. Place stuffed zucchini into a saucepan, pour out the water from the tomatoes and add more water or vegetable broth which you prefer to cover the zucchini minus a finger or a finger and a half. Pour over the zucchini lids as well. Add some water to the water.

Cutlets from zucchini and minced chicken

Cook with lid over medium heat until water boils and then lower over medium heat. Cover the rice and a little more with the hot broth and cook over medium heat until the liquid has evaporated. This decoration, just as it is drier or softer, you do not need to stick to it with the amount of liquid, but you need to make them over time if you don't mind that they are not raw or past. Basmati rice is usually ready in 8 to 10 minutes, depending on whether you like more or more, remove the pot from the heat when the rice is cooked to your liking.

Ingredients:

  • vegetable oil - 20 ml;
  • ground black pepper - 0.3 tsp;
  • dill - 10 g;
  • egg - 1 pc.;
  • salt - 1 tsp;
  • onion - 1 pc.;
  • cilantro, parsley - 5 g each;
  • medium zucchini - weighing approximately 300 g;
  • minced chicken– 850

Cooking method:

  1. Rinse the onion with zucchini, peel, grind on a fine grater. Juice does not need to be squeezed.
  2. Rinse the chicken, then pass through a meat grinder.
  3. Beat the egg into the minced meat, add the pureed vegetables, mix.
  4. Rinse greens, dry. Then finely chop and also add to the minced meat.
  5. Top with salt, pepper, season with spices and mix.
  6. Turn on the oven to warm up to 180 degrees.
  7. Heat the oil in a frying pan, spread the minced meat on it with a spoon, fry for 1 minute over high heat, then turn over.
  8. Transfer half-finished cutlets to a baking sheet, send to bake for 15 minutes.

Cutlets from zucchini and potatoes

  • Number of servings: 6 persons.
  • Calorie content of the dish: 154 kcal.
  • Cuisine: Russian.
  • Difficulty of preparation: medium.

If you don’t have so many zucchini left, then you can add potatoes to the dough for cutlets. The dish will turn out very harmonious, because the main ingredients complement each other perfectly. Apart from raw potatoes you can use leftover mashed potatoes or boiled in uniform. In the latter case, less flour will be required, because the dough will already be dry. Zucchini and potato cutlets go well with cereals or noodles.

Rice pans and zucchini will be ready more or less immediately, serve them together and enjoy a complete, healthy and easy meal. This is a very complete dish with veggies, meats, and dairy, perfect for a meal, or if you're up for a goofy lunch. If you like it but find it heavy, this will charm you. This can also be done with eggplant in the same way. Do we see it?

How to make zucchini cake

The first thing we will do is prepare the meat sauce. Wash and cut the peppers and onions into small pieces. Place two or 3 tablespoons of oil in a skillet and heat the peppers and onions for about 6 or 7 minutes over medium heat until the onions are translucent. Add meat, salt and pepper, and cook occasionally until all meat is white. Add chopped tomato and let it simmer for about 40 minutes.

Ingredients:

  • wheat flour - 70 g;
  • salt, pepper - to your taste;
  • egg - 1 pc.;
  • parsley, dill - a couple of branches;
  • garlic - 3 cloves;
  • potatoes - 200 g;
  • vegetable oil - 100 ml;
  • zucchini - 250 g.

Cooking method:

  1. The first step is to prepare the vegetables - rinse, peel.
  2. Next, grind them on a grater, leave for 10 minutes, then squeeze out the released juice.
  3. Mix the egg with flour in a separate bowl, add spices, chopped garlic and finely chopped greens there.
  4. Mix the mass until smooth, then add the squeezed vegetables.
  5. If the dough is runny, add a little more flour.
  6. Heat the oil in a frying pan, put the minced zucchini on it with a spoon.
  7. Brown the cutlets on one side, then turn over, fry the owl until crusty.
  8. Then bring to a boil over medium heat. Enough 5-7 minutes.


Zucchini cutlets with cheese and garlic

  • Cooking time: 20 minutes.
  • Servings: 4 persons.
  • Calorie content of the dish: 148 kcal.
  • Purpose: for lunch / dinner.
  • Cuisine: Greek.
  • Difficulty of preparation: medium.

Zucchini cutlets with cheese are considered a dish Greek cuisine. It is on the menu of the most the best restaurants Greece. Low-fat, juicy and tender, and even with a pleasant creamy taste. Even with their low calorie content, such cutlets leave a feeling of satiety for a long time. Some recipes sprinkle cheese on top. It will taste even better if you add it directly to minced meat.

Ingredients:

  • cheese - 50 g;
  • flour - 5 tablespoons;
  • pepper, salt - to taste;
  • vegetable oil - 3 tablespoons;
  • parsley - 1 bunch;
  • egg - 2 pcs.;
  • zucchini - 2 pcs.;
  • basil - 1 pinch.

Cooking method:

  1. Peel the zucchini, rinse, grate the pulp. Let it stand for 1 minute, then squeeze out excess juice.
  2. Grate the cheese too, finely chop the greens.
  3. Mix the chopped products, add the egg, parsley, basil.
  4. Salt and pepper, add flour.
  5. Heat the oil in a frying pan, fry the cutlets in it until golden brown.


Minced meat and zucchini cutlets in a frying pan

  • Cooking time: 50 minutes.
  • Number of servings: 6 persons.
  • Calorie content of the dish: 153 kcal.
  • Purpose: for breakfast / for lunch / for dinner.
  • Cuisine: Russian.
  • Difficulty of preparation: medium.

Squash cutlets with minced meat are very easy to fry in oil. To begin with, they are cooked for 1-2 minutes over high heat. Then turn over and fry the same amount more. Next, the fire must be reduced to medium and simmer the cutlets until tender, about 5-7 minutes. As a result, inside they are completely fried, and on the outside they acquire a delicious crispy crust. That's the whole technology.

Ingredients:

  • egg - 1 pc.;
  • salt, vegetable oil, pepper - to taste;
  • young zucchini - 2 pcs.;
  • minced meat - 300 g.

Cooking method:

  1. Pour the flour into a separate bowl.
  2. Grind the zucchini with a grater, squeeze it well.
  3. Add minced meat, egg, pepper, salt.
  4. Mix until smooth.
  5. Form small cakes from minced meat, roll them in flour.
  6. Heat the oil in a frying pan, fry the pastry on each side.


Cutlets from zucchini and carrots

  • Cooking time: 50 minutes.
  • Number of servings: 6 persons.
  • Calorie content of the dish: 153 kcal.
  • Purpose: for breakfast / for lunch / for dinner.
  • Cuisine: Russian.
  • Difficulty of preparation: medium.

Zucchini can be combined with almost all vegetables, not only with simple stewing or frying - cutlets will turn out no worse. They will also be dietary if you use the oven for cooking. You can make cutlets from carrots and zucchini with the addition of peppers, onions, potatoes and garlic for pungency. For baking, it is convenient to use a mold for cupcakes. So cutlets will have a pleasant appearance- it will not be a shame to serve guests.

Ingredients:

  • onions - 0.5 pcs.;
  • dill - to taste;
  • egg - 1 pc.;
  • bell pepper- 0.5 pcs.;
  • carrots - 1 pc.;
  • cheese - 30 g;
  • garlic - 1 clove;
  • flour - 3 tablespoons;
  • potatoes - 0.5 pcs.;
  • zucchini - 0.5 pcs.

Cooking method:

  1. Rinse all vegetables thoroughly, peel.
  2. Grind the zucchini with carrots and potatoes with a grater, let them stand, and then squeeze out excess liquid.
  3. Pass the garlic through a press, finely chop the onion, chop the pepper with herbs. Send ingredients to the rest of the vegetables.
  4. Salt, season with pepper, mix.
  5. Beat in an egg, add cheese chips, add flour.
  6. Thoroughly mix the resulting minced meat.
  7. Grease a cake mold with oil.
  8. Fill each cell minced squash.
  9. Bake for half an hour at 180 degrees.


Meatballs with zucchini - recipe

  • Cooking time: 45 minutes.
  • Servings: 7 persons.
  • Calorie content of the dish: 160 kcal.
  • Destination: for lunch / for dinner / for festive table.
  • Cuisine: Russian.
  • Difficulty of preparation: medium.

Meat cutlets with zucchini are a more satisfying version of this dish. The best side dish for them would be mashed potatoes. You can use any meat, be it chicken, turkey, pork or beef. It is better to immediately buy it in the form of minced meat. This will make cooking easier and faster. If you need more holiday dish, then add some cheese to the list of products. It will make a delicious crispy crust, and the cutlets themselves will look more refined, as in a French meat recipe.

Ingredients:

  • onion - 1 pc.;
  • garlic - 2 cloves;
  • salt, herbs, spices - to taste;
  • egg - 1 pc.;
  • zucchini - 500 g;
  • cheese - 200 g;
  • any minced meat - 250 g;
  • flour - 4 tbsp.

Cooking method:

  1. Finely chop the onion, add to the minced meat, salt, add pepper to taste.
  2. Fry the meat for 1-2 minutes, then cool.
  3. Rinse the zucchini, grate and squeeze out the juice. Add spices, flour to it, beat in an egg.
  4. Combine vegetable and meat masses, mix.
  5. Make small patties and place them on a baking sheet lined with parchment paper.
  6. Sprinkle with cheese shavings.
  7. Keep in the oven at 180 degrees for about 20 minutes.


Zucchini meatballs

  • Cooking time: 1 hour 30 minutes.
  • Servings: 7 persons.
  • Calorie content of the dish: 147 kcal.
  • Purpose: for breakfast / for lunch / for dinner.
  • Cuisine: Russian.
  • Difficulty of preparation: medium.

How are zucchini meatballs different from meatballs? In the latter, flour and eggs are added to fasten the ingredients. The meatballs are prepared on the basis of any cereal. They can be with semolina, rice, millet or oatmeal. This recipe uses just the latter. The meatballs are unusual combination oatmeal with cheese, garlic and squash pulp. Hearty, healthy and tasty.

Ingredients:

  • corn flakes - 100 g for breading;
  • young zucchini - 4 pcs.;
  • green onion- 3 feathers;
  • black pepper, salt - to taste;
  • vegetable oil - 3 tablespoons;
  • garlic - 3 cloves;
  • egg - 1 pc.;
  • starch - 3 tablespoons;
  • hard cheese - 120 g;
  • cereals- 4 tablespoons

Cooking method:

  1. Rinse the main vegetable, wipe dry with a towel, then peel and process with a grater.
  2. Salt, leave for 40 minutes to let the juice.
  3. Next, squeeze the zucchini from excess liquid, add grated cheese, crushed garlic, oatmeal with starch and green onions to it.
  4. Salt, season with pepper and knead until smooth.
  5. Beat in the egg, mix again.
  6. Cornflakes pour into a bowl.
  7. With wet hands form meatballs. Next, bread the blanks in flakes.
  8. Fry until golden brown in hot oil.


Zucchini cutlets without eggs

  • Cooking time: 1 hour.
  • Servings: 4 persons.
  • Calorie content of the dish: 118 kcal.
  • Purpose: for breakfast / for lunch / for dinner / meatless dishes.
  • Cuisine: Russian.
  • Difficulty of preparation: medium.

During fasting, one has to carefully monitor the diet so that there are no animal products in the diet. In this case, you can try to cook zucchini cutlets without eggs. For satiety, they add boiled potatoes. An unusual ingredient in this recipe is pumpkin. This healthy low-calorie vegetable gives the patties a little sweetness, so they will appeal to even picky kids.

Ingredients:

  • wheat flour - 1 tbsp.;
  • pumpkin - 250 g;
  • vegetable oil - 50 ml;
  • coriander - to taste;
  • dill - to taste;
  • potatoes - 4 pcs.;
  • zucchini - 250 g.

Cooking method:

  1. Engage in the preparation of vegetables - rinse, peel, dry.
  2. Boil potatoes in their skins. Allow to cool, and only then remove the skin and chop on a grater.
  3. Cut the zucchini with pumpkin into cubes, then, using a blender, turn them into a homogeneous mass.
  4. Add potatoes, herbs, coriander, salt and pepper.
  5. The next step is to add flour, knead the mass well.
  6. Form patties with wet hands.
  7. Immediately put them in hot oil, fry on each side until golden brown.


Chicken-zucchini cutlets

  • Cooking time: 40 minutes.
  • Servings: 4 persons.
  • Calorie content of the dish: 114 kcal.
  • Purpose: for lunch / dinner.
  • Cuisine: Russian.
  • Difficulty of preparation: medium.

Chicken and zucchini cutlets - doubly useful and even diet dish. According to this recipe, they are prepared not from ordinary minced meat, but on the basis of finely chopped ingredients. Chopped cutlets are more juicy and with a special crunch. The chicken is required to be taken in the form of a fillet. It is better if it is slightly frozen. So cutlets from meat and zucchini will be easier to form.

Ingredients:

  • garlic - 1 clove;
  • onion - 1 pc.;
  • chicken fillet - 300 g;
  • salt - to taste;
  • dill, cilantro, parsley, green onions - to taste;
  • egg - 2 pcs.;
  • fresh young zucchini - 300 g;
  • vegetable oil - a little for frying;
  • flour - 1-2 tbsp.

Cooking method:

  1. Cut the frozen fillet into layers, and then into cubes and small cubes.
  2. Do the same with zucchini and onions.
  3. Combine meat and vegetable mass.
  4. Beat in an egg, add finely chopped garlic, herbs.
  5. Salt, mix, leave for 10 minutes.
  6. Then squeeze the juice, add flour.
  7. Spread the kneaded dough with a spoon on the calcined oil.
  8. Fry for 1-2 minutes over high heat.
  9. Turn over, cook it the same way.
  10. Then reduce the heat, simmer the cutlets for 3-4 minutes.


Diet cutlets from zucchini

  • Cooking time: 40 minutes.
  • Servings: 5 persons.
  • Calorie content of the dish: 101 kcal.
  • Purpose: for lunch / dinner.
  • Cuisine: Russian.
  • Difficulty of preparation: medium.

Diet cutlets from zucchini are even less high-calorie if you cook them from turkey. In addition, the meat of this bird is considered especially useful. It has more protein than chicken and less fat. Turkey does not lead to allergies, therefore it is recommended for feeding babies and sick people. With zucchini, it represents the optimal combination of meat and vegetables, and cutlets from such products are very tasty and tender.

Ingredients:

  • vegetable oil - 3 tablespoons;
  • egg - 1 pc.;
  • semolina- 1 tbsp. in minced meat and 2 tbsp. for breading;
  • onion - 1 pc.;
  • turkey fillet - 300 g;
  • carrots - 1 pc.;
  • salt, black ground pepper - to taste;
  • zucchini - 300 g.

Cooking method:

  1. Rinse the turkey with zucchini, then peel the vegetable, and the meat from the films.
  2. Pass them through a meat grinder.
  3. Peel the carrots and onions, finely chop, then sauté in butter until golden brown. This will take 5 minutes.
  4. Add the roast to the zucchini-meat mixture. Salt to taste, season with pepper.
  5. Squeeze out excess liquid, then mix with semolina.
  6. Form oval cutlets from minced meat, send to a frying pan with heated oil.
  7. Fry for 1-2 minutes on each side, then simmer over low heat until cooked through.

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