Zucchini Cutlets

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 15 mins
Total Time 55 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g zucchini
  • 1 onion (s)
  • 2 tablespoon olive oil
  • 1 tablespoon pesto, green or Italian herbs
  • 1 tablespoon flour
  • 3 tablespoon breadcrumbs
  • 20 g parmesan, freshly rated
  • 1 egg (s)
  • 1 clove garlic
  • salt and pepper
  • marjoram
  • thyme
Zucchini Cutlets
Zucchini Cutlets

Instructions

  1. Coarsely grate the zucchini and mix with a good pinch of salt in a bowl. Set aside for 10 minutes.
  2. Finely dice the onion and the clove of garlic. Heat 1 teaspoon oil in a small pan, fry the onion and garlic cubes in it over medium heat until translucent.
  3. Place the zucchini grated in a clean kitchen towel and squeeze out the liquid well. Mix the zucchini, onion and garlic cubes, pesto, flour, breadcrumbs, parmesan and egg well. Season well with salt and pepper. Shape the mixture into 8 meatballs with wet hands. Heat the remaining oil in a pan and fry the meatballs for approx. 3 - 4 minutes on each side until golden brown.
  4. You can also make the meatballs with grated zucchini and carrots. Grilled meat or just baguette tastes good with it.

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