Zucchini cutlets with vegetable garnish - a quick dinner, which is suitable for both normal and for a diet menu. I do not recommend cooking meat for dinner, so as not to overload the digestive tract, and squash cutlets with a side dish of stewed carrots, onions and celery will do just right. The dish is prepared quickly and simply from inexpensive and affordable ingredients, and the taste is very good. Of course, you can chop up a vegetable salad and boil ready-made dumplings in 10 minutes, but hot, homemade, freshly prepared food is always healthier and tastier.
Ripe zucchini for this recipe needs to be cleaned of seeds and peel, it is enough to remove a thin layer of peel from zucchini, and even that is not necessary if the vegetables are early.
- Cooking time: 30 minutes
- Servings: 4
Ingredients for Zucchini Cutlets with Garnish
For meatballs:
- 550 g zucchini;
- 3 eggs;
- 30 grams of oatmeal;
- 45 g wheat flour;
- 15 ml of olive oil;
- 6 g sweet paprika;
- salt, oil for frying.
For the garnish:
- 150 g carrots;
- 130 g celery;
- 100 g onions;
- 30 g butter;
- salt, sugar, balsamic vinegar, pepper.
For topping:
- 50 g sunflower seeds;
- fresh greens and sour cream for serving.
Cooking of squash cutlets with a side dish for a quick dinner
With a zucchini, peel off a thin layer of skin and rub vegetables on a grater. You can also grind zucchini in a food processor using a vegetable nozzle with large holes.
Sprinkle the zucchini with salt, mix and transfer to a sieve, leave for a few minutes. Under the sieve you need to substitute a bowl so that excess moisture flows into it.
Squeeze zucchini, put in a bowl, add fresh chicken eggs. Mix vegetables with eggs.
Then add wheat flour and instant oatmeal (oat-flakes), pour the sweet paprika, salt to taste, mix.
Grease non-stick griddle with vegetable oil. Spoon the dough with a tablespoon, put the oval squash cutlets on a preheated pan. Fry for 3 minutes on each side until golden brown.
Making garnish for meatballs. Melt the butter. In the melted butter put chopped celery, onions and carrots, grated on a large grater.
Sprinkle vegetables with salt, add a tablespoon of balsamic vinegar and 2-3 teaspoons of granulated sugar. Stew vegetables on moderate heat for 15 minutes.
We pour the sunflower seeds into a sieve, rinse with running water, then pour them into a dry frying pan and fry until golden brown. In addition to sunflower seeds, you can fry pumpkin seeds and some peanuts, so it will be satisfying.
Put a few vegetable zucchini cutlets on a serving plate, add carrot garnish. Squash squash with a side dish for a quick dinner sprinkle with roasted seeds, fresh herbs and pour sour cream. Immediately serve on the table. Enjoy your meal.
Squash cutlets with vegetable garnish are suitable for vegetarians, but only for those who have left foods such as eggs and milk in their diets. These are the so-called ovolaktovetiarians, that is, non-strict vegetarians who allow the consumption of eggs and milk in their diets.
