An original zucchini dish similar to “cordon blue”. But instead of veal schnitzel breaded in breadcrumbs, take two slices of tender zucchini. The delicious filling will be made from boiled sausage and hard cheese. Juicy zucchini, soft and stretchy cheese, favorite sausage – and all in a crispy breading. It can’t be tasteless!)
Prepare all ingredients. If you do not cut the cheese and sausage to the size of a circle, you will need less of them than indicated in the recipe. Rinse the zucchini, cut around the edges. If the zucchini skin is tender, you do not need to peel it. Peel the sausage.
Cut the zucchini into slices 0.6-0.8 cm thick, salt with coarse salt (1/3 teaspoon) and leave for 10 minutes.
Cut the sausage and cheese into thin slices about 0.5 cm thick and cut them out of them using a die or a glass to the size of zucchini slices.
Shake off any excess water from the zucchini (or pat dry with a kitchen towel). Take a circle of zucchini, lay on top of a circle of sausage and cheese, and on top – again a circle of zucchini. Form the sandwiches with the leftover courgette, sausage and cheese in the same way.
Pour flour into a bowl. Dip the stuffed zucchini in flour on all sides.
Beat the egg in a deep plate with a fork, add 1 pinch of salt. Dip the sandwich all over the egg.
Then roll in breadcrumbs. Prepare the remaining zucchini, sausage and cheese sandwiches in the same way.
Heat vegetable oil in a frying pan, add the breaded zucchini with filling and fry under a lid over medium heat for 4-5 minutes.
Then turn the “sandwiches” over to the other side, cover the pan with a lid and fry for another 4-5 minutes over low heat so that the zucchini cooks well and the cheese becomes soft.
Place the prepared zucchini with filling on a plate and fry the next batch.
Chop the green onions finely and sprinkle with the sausage and cheese-filled fried courgettes. The dish is ready, serve warm!
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