Zucchini cutlets with cheese: recipe with photos. Zucchini cutlets with cheese: recipe with photos Bake delicious cutlets in the oven

Zucchini cutlets can be no less tasty than meat ones. And if they are flavored with cheese and seasonings, you will definitely be asked for more. Ruddy, delicious cutlets with zucchini are, among other things, very healthy, especially for those who are watching their waistline.

In addition, they will significantly help save your family budget. And here is a recipe for pickling cucumbers, which always turn out crispy.

Vegetable cutlets with zucchini - ingredients

• Young zucchini – 800-900 g;
• egg – 1-2 pcs.;
• garlic – 2-4 cloves;
• cheese, any, well, better than hard varieties - 50 g;
• wheat flour – 3-5 tbsp;
• fresh herbs - a bunch;
• breadcrumbs – 50 g;
• potatoes – 1-2 pcs.;
• salt, pepper - to taste;
• vegetable oil - for frying.

How to cook zucchini cutlets

• Peel the zucchini and remove seeds; if they are young, you can leave them as they are, cutting off only the nose and stem.
• Grate the zucchini on a coarse grater, add salt, place in a deep bowl and set aside for 20-30 minutes.
• Grate the cheese on a coarse grater.
• Finely chop the fresh herbs.
• Chop the garlic.
• Peel the raw potatoes and also grate them on a coarse grater.
• During this time, the zucchini will give juice; squeeze out the pulp. The less moisture there is in the zucchini, the less flour you will have to add and the cutlets will keep their shape better.
• Once the juice has been removed, add grated cheese, potatoes, herbs and garlic to the zucchini.
• Season with salt, pepper and beat the eggs into the minced vegetables. Stir it well.
• Depending on the consistency, add flour. Add gradually, stirring well and controlling, so that the mass is moderately thick and can be formed into cutlets.
• Roll the formed cutlets in breadcrumbs and fry in a heated frying pan in vegetable oil until golden brown.
• If desired, you can place the finished cutlets in a frying pan, add a little boiled water, cover with a lid and steam for a few minutes. You can also bring them to full readiness in the oven.
• The cutlets are ready, you can pour sour cream on them and serve them with boiled or fried potatoes.

Bon appetit.

Zucchini was introduced to Europe in the 16th century from northern Mexico. Young zucchini is easily absorbed by the body. These fruits are used for baby and dietary nutrition. Zucchini is a versatile vegetable. A variety of vegetable stews are prepared from it, baked with various fillings, salted, pickled, and even added raw to salads.

Zucchini cutlets are prepared with a variety of additives. Using kitchen appliances, the process will take very little time.

Zucchini cutlets with cheese

An interesting alternative to boring pancakes.

Ingredients:

• zucchini – 800 gr.;
• cheese – 100 gr.;
• onion – 1 pc.;
• eggs – 2 pcs.;
• greens – 1 bunch;
• garlic – 3 cloves;
• breadcrumbs;
• salt pepper.

Preparation:

1. Rinse the zucchini, remove the peel and seeds. Rub in an electric grater.
2. Add salt to the shavings and get rid of excess juice.
3. Chop the remaining vegetables. Stir in the squeezed zucchini mixture.
4. Add grated, preferably hard cheese.
5. Finely chop the greens with a knife.
6. Stir eggs and breadcrumbs into the mixture. You can sprinkle with pepper for flavor.
7. Form small cutlets and fry in a frying pan.
8. The fire should be low.
9. When your cutlets are cooked, turn off the gas and cover the pan with a lid.
10. Let it stand for a while and invite everyone to eat.

This dish will surely delight your loved ones.

A light, but satisfying and interesting dish. A wonderful option for dinner with the family.

Ingredients:

• zucchini – 250 gr.;
• minced chicken – 250 gr.;
• onion – 1 pc.;
• eggs – 1 pc.;
• greens – 1 bunch;
• wheat flour.

Preparation:

1. You can buy minced meat in the store, but it’s better to make it yourself from the chicken loin.
2. Peel the zucchini and turn it into shavings in a food processor or grate it. Allow excess liquid to drain, squeeze out and transfer to a suitable container.
3. Chop the remaining products and throw them into a common container. You can add just the egg white, or you can add the whole egg.
4. Mix everything thoroughly and thicken the mass with a couple of tablespoons of flour. Salt and add ground pepper.
5. The cutlets should be fried over low heat.

These cutlets are suitable for baby food, and adult family members will certainly enjoy their delicate texture.

Unusually juicy and fluffy meatballs baked in the oven.

Ingredients:

• zucchini – 250 gr.;
• minced meat – 300 gr.;
• onion – 1 pc.;
• eggs – 1 pc.;
• white bread - 2 pieces.

Preparation:

1. You can use ready-made minced beef, or you can make it from pork and beef at home using a meat grinder.
2. Add the grated and squeezed zucchini mass to the minced meat.
3. It is better to first fill the bread with milk and squeeze it out a little.
4. In a large bowl, combine minced meat, onion, bread and egg.
5. Salt and add spices that you like. Form small cutlets and place them on a greased deep baking sheet.
6. Pour in a little water and place in a preheated oven for about half an hour.
7. Leave the baking sheet in the oven for a few minutes and call everyone to the table.

These cutlets can be served with fresh or stewed vegetables. To decorate, sprinkle them with herbs.

This dish can also be classified as dietary, but no less tasty.

Ingredients:

• zucchini – 250 gr.;
• minced turkey – 500 gr.;
• eggs – 1 pc.;
• garlic – 1 clove;
• wheat flour.

Preparation:

1. Grind the turkey fillet in a meat grinder, grate the zucchini and squeeze out excess liquid.
2. Squeeze a clove of garlic into the cutlet mixture and add the egg.
3. Stir and add a couple of tablespoons of flour if necessary. Salt and add spices to taste.
4. If you are cooking for small children, then you don’t need to add garlic and spices.
5. Quickly fry on both sides until golden brown and transfer to the preheated oven.
6. After a quarter of an hour, the cutlets can be served, garnished with herbs.

You can prepare a sauce for these cutlets based on sour cream with garlic, herbs and spices.

Zucchini and semolina cutlets

The cutlets turn out very fluffy, rosy and appetizing.

Ingredients:

• zucchini – 250 gr.;
• minced meat – 500 gr.;
• egg – 1 pc.;
• garlic – 3 cloves;
• semolina.

Preparation:

1. Peel and grate the zucchini and squeeze out excess water.
2. Mix with minced meat and chopped garlic. Add salt and any spices you like.
3. Add a couple of tablespoons of semolina and an egg, mix the mixture thoroughly.
4. Let stand for half an hour so that the semolina absorbs the liquid.
5. Form into cutlets and roll them in breading.
6. Fry over low heat until done.

Serve with vegetables or boiled rice.

Zucchini and potato cutlets

Another recipe for vegetarians. These cutlets are a bit like potato pancakes.

Ingredients:

• zucchini – 500 gr.;
• potatoes – 4 pcs.;
• onion – 1 pc.;
• egg – 1 pc.;
• breadcrumbs.

Preparation:

1. Boil the potatoes in their jackets. Let cool and remove the skin.
2. Grind the zucchini, potatoes and onions in a food processor.
3. Beat the egg, salt and add your favorite spices.
4. Bring the mixture to the desired consistency by adding breadcrumbs.
5. Form small flat cutlets and fry in a heated frying pan with oil.

Even the most fussy person will appreciate these zucchini cutlets. Zucchini cutlets are a healthy source of fiber, so important for digestion and the gastrointestinal tract.

Ingredients:

• peeled zucchini - 400 g;
• long grain rice - 1 tbsp.;
• smoked cheese - 150 g;
• egg - 1 pc.;
• salt, ground pepper - to taste.

Peel the zucchini and remove seeds, cut into large pieces and grate on a fine grater. If the pulp yields a lot of water, carefully squeeze out the excess water with your hands. Grated zucchini Rinse the rice and boil in lightly salted water. If you want to make the cutlets healthier, use brown unpolished rice. It contains more fiber, vitamins and minerals.
Zucchini with egg, salt and pepper Grate smoked cheese on a fine grater. Mix zucchini, rice, egg, salt, pepper, cheese until smooth. Form cutlets of the desired size and fry in vegetable oil.
Mix all ingredients Since there is no flour in the cutlets, it will be quite difficult to turn them over, so it is better to fry them over low heat, but leave them longer on each side. After frying, you can simmer the cutlets a little under the lid closed.
Fry the cutlets This wonderful side dish is best served with sour cream!

Subscribe to the channel and give the recipe a thumbs up so you don’t lose it!

Zucchini cutlets are not a very familiar dish, but they are so summery! They turn out juicy, tender and very low in calories.

Even if you don't like zucchini, you will still like these cutlets. In taste, they can easily compete with meat ones.

The taste is reminiscent of meat cutlets.

Required Products:

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

Cooking process:

1. The zucchini needs to be grated on the finest grater, squeezed lightly to remove excess liquid, and mixed with grated cheese.
2. Beat eggs into this mixture, add chopped herbs, season with spices and add flour so that the mass is sticky and quite thick.
3. Form cutlets with a spoon and fry in a hot frying pan on both sides.

Bake delicious cutlets in the oven

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

Required Products:

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

Cooking process:

1. Grind the zucchini and cheese and mix. Add chopped herbs, spices to your taste, eggs and mix.
2. Next, add flour until the mixture becomes sticky. Use silicone molds, fill them with minced zucchini and bake in the oven at 180 degrees for 20 minutes.

With cheese and garlic

Juicy, aromatic, vegetable cutlets with melted cheese and piquant garlic flavor - be sure to try!

Garlic adds a special piquancy to the dish.

Required Products:

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

Cooking process:

1. The zucchini must be peeled, grated on the finest grater, and squeezed a little to remove excess juice. Also grate the cheese and mix with the vegetable.
2. Add a little salt, crushed garlic, other seasonings as desired, chopped herbs, and mix.
3. We beat eggs into this minced meat and begin to add flour, so that it turns out thick enough to be used for cutlets. If the specified amount of flour is not enough, add more.
4. We make small round cutlets, roll in breadcrumbs and fry in a hot frying pan on both sides until a beautiful golden color.

With semolina

Another cooking option. Thanks to semolina, you don't have to use flour.

Required Products:

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

Cooking process:

1. Remove the skin from the zucchini, but if you have young vegetables, there is no need to do this. Grate, place in a bowl, add a little salt and let stand until juice forms.
2. Pour semolina into it and leave it to swell for a while.
3. Beat in the egg, add chopped herbs, add other spices, such as pepper.
4. Form small cutlets and cook in a hot frying pan on both sides until golden brown.

Chicken cutlets with zucchini

Chicken cutlets with zucchini are double the benefits. They are filling and go well with any side dish.

Healthy and satisfying cutlets.

Required Products:

• one onion;
• fresh herbs;
• 0.4 kg minced chicken;
• various spices;
• 2 zucchini.

Cooking process:

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

With the addition of minced meat

Cutlets made from minced meat and zucchini will please 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 ready-made minced meat, 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 crushed in a food processor and mixed.
2. Add chopped herbs, spices and herbs as desired, then beat in the eggs. You can also squeeze out a little garlic.
3. Form pieces from the resulting minced meat and cook until golden brown in a well-heated frying pan, frying them on both sides.

Lenten recipe

Lenten recipes are not always tasteless. Among them there are real masterpieces, the main thing is to be able to find them.

Suitable for those who observe strict fasting.

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. The potatoes must first be boiled together with the skin, as is done for salads.
2. Then the zucchini and ready-made, cooled potatoes are grated on a coarse grater and mixed.
3. To this mixture we add the selected seasonings, the specified amount of flour and, to taste, you can also squeeze out a little garlic, then the dish will turn out more piquant.





Required Products:

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

Cooking process:

1. Make minced meat or use ready-made meat. Add peeled and coarsely grated zucchini to it. Be sure to squeeze out excess juice from it, otherwise the mass will come out very liquid.
2. Add eggs, finely chopped herbs, selected seasonings to the minced meat, don’t forget to add salt and flour. Look at the consistency; you may need a little more or, on the contrary, less.
3. Make round pieces, sprinkle a little flour on top and fry for a few minutes on both sides.

Ingredients:
egg – 2 pcs
cheese – 100-150 g
flour – 4 tbsp
allspice black pepper
zucchini – 2 pieces (not large)
vegetable oil for frying
garlic - 1 clove
onion - 1 pc.
greenery
salt

Preparation:

1. Peel the zucchini. For this purpose, there are excellent knives specifically for peeling vegetables. I use them because contact with peeled zucchini leaves an unpleasant film on the skin of my hands, which is not easily washed off.

Three zucchini on a coarse grater.

7. And pour in 4 tablespoons of flour. It is impossible to guess the exact quantity. Zucchini of different sizes, different juiciness.... Therefore, you need to look at the density of the dough. If 4 spoons are not enough, add more. The dough for zucchini cutlets should not be liquid. And mix everything well.

Bon appetit!

A friend once asked a question, what did I feed my child at the age of one?

Zucchini cutlets with cheese

Naturally, we ate porridge, pureed soups, all kinds of purees, and so on, but the first thing that came to mind and “flew” off the tongue was “zucchini cutlets.”
I remember that my child was a gourmet when it came to food. I walked around with a constant headache - what can I feed my knight, no matter what turns up his nose and is useful?
But zucchini was my salvation and our “everything,” and steamed zucchini cutlets were especially respected.

The only vegetable that is not particularly dependent on the weather at our summer cottage is zucchini. And in almost one hundred percent of cases, the harvest can be harvested in almost bags. It is during the period of zucchini ripening that I begin to peak in preparing a variety of zucchini dishes.

Not only the child, but all members of my family love zucchini cutlets, without exception. (including dog)
They are perfect for people on fasting or dieting. Because you don’t have to add an egg to them, and replace the flour with semolina, and most importantly, they don’t have to be fried in a frying pan, you can bake them in the oven with cheese or steam them, which is very important for small children.

How, exactly, does this dish differ from zucchini pancakes?
Flour or semolina and an egg are added to cutlets, as well as to pancakes, but various vegetables, such as potatoes, go only to cutlets.
It turns out that they differ from pancakes in shape, content, and method of preparation.

I tried different cooking options and settled on what I think is the most delicious recipe.

For the recipe for zucchini cutlets we will need:

- zucchini - 1 kg;
- greens (onion, parsley) - to taste;
- chicken egg - 2 pcs.;
- potatoes - 1 pc.;
- onion - 1 pc.;
— hard cheese — 70 gr.;
- vegetable oil - for frying;
- salt, pepper, garlic - to taste;
- wheat flour - 5 tbsp. l. (no slide).

Initial products for our cutlets.

Making zucchini cutlets

First you need to peel the skin from the zucchini. For convenience, use a vegetable peeler, this will keep your hands clean and the skin will be cleaned evenly.
The beauty is that there is not much difference between fresh and already overripe zucchini. They will all be shredded.

Then remove the seeds with a regular tablespoon.

In its pure form I got 800 g of zucchini.
Grate the zucchini on a coarse grater, add a little salt.

Let the zucchini mass sit for about 15 minutes, during which time the zucchini will release excess juice. It is necessary to squeeze out as much liquid as possible with your hands. Otherwise the cutlets will float.
Add grated potatoes to the squeezed zucchini mixture. It’s good if you have a food processor or blender, if not, grate it.

Then add finely chopped onions to the zucchini mass.

Since, unlike zucchini, this is a rather hard ingredient, it will immediately contrast with the soft zucchini.

You can add carrots or other vegetables later. And for now I will diversify the cutlets with greens.

Chopped green onions and parsley work well. For those who like a more spicy taste, cilantro and basil are suitable. Next add chopped garlic.

Depending on the consistency of the mass, you need to add one or two eggs. The main thing is that the dough is not liquid.
Grate the cheese on a coarse grater. You can choose any hard cheese; an interesting taste is obtained with mozzarella.

You can thicken the minced meat with flour or semolina. The whole difference is that semolina takes time to absorb and the cutlets turn out more tender, but with flour they will be more satisfying.
I added 5 level tablespoons of flour.

The mixture should look like thick pancake batter.

The main thing is to work quickly, as the vegetables will produce juice all the time. Season the minced squash with salt and spices.
Place the frying pan on the fire.

Pour in a fairly large amount of vegetable oil and let it warm up. Using a spoon, place the cutlets into the pan. They will have to be formed directly in the frying pan.

Zucchini cutlets are fried for 15 minutes on each side. It is better to first put the frying pan on high heat so that the mass sets, and then reduce the heat and cover with a lid.
If the cutlets seem too oily, as soon as they are ready, place them on a paper napkin, it will absorb all the excess oil.

These zucchini cutlets can also be prepared in the oven. Place the zucchini mixture in the form of cutlets on a baking sheet lined with parchment paper and grate the hard cheese on top. Cook until golden brown in an oven heated to 200 degrees.
White sauces, such as sour cream, garlic or onion, are ideal for these vegetable cutlets.

Bon appetit!

with zucchini cutlets, these dishes are also often watched:

Ingredients:
egg – 2 pcs
cheese – 100-150 g
flour – 4 tbsp
allspice black pepper
zucchini – 2 pieces (not large)
vegetable oil for frying
garlic - 1 clove
onion - 1 pc.
greenery
salt

The recipe for zucchini cutlets is very simple. The cutlets turn out juicy, fresh and hot. During the season, when there is an abundance of zucchini, food is very cheap. In winter, when zucchini lies only on supermarket shelves - a reminder of summer. Well, if you don’t have zucchini, you can make wonderful cabbage cutlets or mushroom cutlets.

How are zucchini cutlets different from zucchini pancakes? Firstly, the cutlets contain cheese and herbs, and secondly, they are denser in consistency and must be eaten with a fork.

Preparation:

1. Peel the zucchini. For this purpose, there are excellent knives specifically for peeling vegetables. I use them because contact with peeled zucchini leaves an unpleasant film on the skin of my hands, which is not easily washed off. Three zucchini on a coarse grater.

2. Add the onion, also grated. Even finely chopped onions will be felt in the soft consistency of the zucchini.

4. Add grated cheese. It is very interesting to taste not the usual hard cheese, but feta cheese or suluguni. This kind of cheese will also give a slight stickiness, but the taste will be different (for me, even more interesting). I grated the mozzarella. Although it is difficult to call cheese that is sold in polyethylene rather than in salted brine mozzarella, the label was “Mozzarella.”

5. We also add finely chopped parsley to the cutlets. This really refreshes the cutlets and makes them fluffy.

6. Our next ingredient is garlic. Either fine mode or squeeze through the garlic press. Break 2 eggs (this is for gluing the cutlet dough). A little ground allspice. Be sure to salt the cutlet dough.

7. And pour in 4 tablespoons of flour. It is impossible to guess the exact quantity.

How to cook zucchini cutlets

Zucchini of different sizes, different juiciness.... Therefore, you need to look at the density of the dough. If 4 spoons are not enough, add more. The dough for zucchini cutlets should not be liquid. And mix everything well.

8. Pour vegetable oil into a frying pan. And spoon out the dough for the cutlets. Place the first batch on a well-heated frying pan. After frying on both sides, place in a separate pan.

Zucchini cutlets are ready. It is very good to serve them with sour cream sauce or Bechamel sauce.

Bon appetit!