These zucchini cutlets are so juicy and aromatic that no one will guess from the first bite that there is no meat here. The vegetables, cheese, spices, and herbs create a rich flavor that easily competes with classic meat options. The dish is simple, budget-friendly, and suitable even for vegetarians — perfect for a summer menu.
Ingredients:
- Zucchini — 3 pcs.
- Carrots — 2 pcs.
- Hard cheese — 100-120 g
- Potatoes — 2 pcs.
- Eggs — 3 pcs.
- Garlic — 4-5 cloves
- Italian herbs — 1 tsp.
- Smoked paprika — to taste
- Salt — to taste
- Ground black pepper — to taste
- Dill and parsley — to taste
- Oat flakes — 4 tbsp.
- Flour — for breading
- Oil for frying — 50 ml
Preparation:
- Grate the zucchini on a coarse grater, salt, mix, and let sit for 10 minutes. Then squeeze out the excess liquid with your hands and transfer to a bowl.
- Grate the carrots, cheese, and potatoes and add them to the zucchini. Beat in the eggs, add the minced garlic, Italian herbs, paprika, salt, pepper, finely chopped greens, and oat flakes. Mix well and let sit for 15-20 minutes.
- Form cutlets with wet hands and coat them in flour.
- Fry in a preheated pan with oil until golden brown on both sides.
- Serve hot with your favorite sauce or as a standalone dish.
