How to cook cutlets from potatoes and zucchini. Zucchini cutlets in the oven Zucchini and potato cutlets

After all, this dish is easy to prepare, tasty, and also low in calories. Of all the vegetables, zucchini is the most popular among cutlet lovers. They go well with other products and give the dish a delicate texture and great taste. Today we’ll talk about how to make zucchini cutlets.

Varieties of this dish

There are a variety of zucchini cutlets. As a rule, each housewife has her own recipe for this dish in her arsenal. These cutlets are prepared either from zucchini, mixing them with flour and eggs, or supplementing them with herbs, paprika, potatoes, carrots, cottage cheese, cheese or even minced meat. In addition, there is also a Lenten version of this dish. As for the cooking method, zucchini cutlets are most often fried in a frying pan with pre-heated vegetable oil on it. However, they can also be made in deep frying, in the oven or in a slow cooker. We suggest further considering several recipes for this dish with different ingredients.

Cutlets with zucchini and herbs

This tasty, tender and nutritious dish will surely please everyone in your household. Moreover, it is very easy and quick to do. Therefore, if you have zucchini in the refrigerator, then feel free to tell your family that there will be delicious vegetable cutlets for lunch or dinner!

Ingredients

What products do we need for this dish? First of all, of course, the zucchini itself. We will need two medium-sized pieces of them. In addition, we need two eggs, about 10 tablespoons of flour, a couple of cloves of garlic, a little salt and pepper, as well as herbs (you can make zucchini cutlets without it). We also need vegetable oil for frying and mayonnaise or sour cream for serving the finished dish. As you can see, the ingredients are very simple and affordable.

Cooking instructions

First, wash the zucchini and grate them on a fine grater. Place them in a bowl. Beat eggs and combine with vegetables. Mix. Add salt and pepper. Add flour one spoon at a time and stir constantly. The resulting dough should have a consistency similar to thick sour cream. Then heat the oil in a frying pan and add the cutlets using a tablespoon. They must be fried on both sides until they are beautifully golden brown. Place the finished cutlets on a paper towel to drain excess oil. At this time, rinse the pan and pour some water. Then we transfer our zucchini cutlets into it, cover with a lid and simmer for a quarter of an hour. If you want to add garlic flavor to the dish, then before turning off the heat, add garlic passed through a press to the pan. Remove the pan from the stove and leave with the lid closed for another quarter of an hour. After this, you can arrange the cutlets on portioned plates, sprinkle with chopped herbs and pour over mayonnaise or sour cream. A delicious, tender and juicy dish is ready to be served!

Zucchini cutlets: recipe with potatoes

This dish is sure to please both children and adults. Potatoes make zucchini cutlets more nutritious and give them an original taste. Be sure to try this recipe.

Products

In order to make zucchini-potato cutlets, we need to prepare ingredients from the following list: half a kilo of zucchini, four medium-sized potatoes, 4 eggs - two for dough and two for breading, finely chopped parsley - two tablespoons, a little more than a glass of flour, crackers for breading, as well as salt and pepper to taste.

Cooking process

We peel and grate our zucchini on a fine grater. Prepare mashed potatoes and let them cool slightly. Squeeze the juice out of the grated zucchini and mix it with mashed potatoes. Add a couple of eggs and parsley to this mixture. Salt, pepper and mix. Gradually add flour. The dough should be of such a consistency that you can use your hands to form your future zucchini and potato cutlets. Pour breadcrumbs into separate plates, break and beat two eggs. Let's form our cutlets. Then roll them in breadcrumbs and eggs one by one. Fry in a frying pan on both sides until beautifully golden brown. They can be served with mayonnaise and sour cream, or with ketchup. Bon appetit!

Lenten zucchini cutlets

If you carefully observe fasting, but still decide to treat yourself to a delicious dish at home, then this recipe is perfect for you. To prepare these cutlets, we will need ingredients such as one zucchini, half a carrot, a glass of flour and spices to your taste (you can just add black pepper).

Grate the washed zucchini. Peel the carrots and also grate them. Combine chopped vegetables in a bowl. Add spices to them, as well as sifted flour. From the resulting mass we form lean zucchini cutlets. At the same time, your hands should be floured so that the dough does not stick to your fingers. Heat the sunflower oil well in a frying pan and fry our cutlets until golden brown on both sides. The finished dish can be served with sour cream.

Zucchini cutlets in the oven

The dishes for which we gave recipes before were prepared in a frying pan. Now we invite you to learn how to make delicious zucchini cutlets in the oven. This dish is not only tasty and aromatic, but also dietary. To prepare it, we need 600 grams of zucchini, 300 grams of bell pepper, 200 grams of cabbage, an onion, two eggs, some greens to your taste, three to four slices of white bread, two tablespoons of flour, six cloves of garlic, 50 grams of cheese , as well as pepper and salt to taste. In this recipe, you can easily replace the bread with grated potatoes or semolina.

Wash all vegetables thoroughly, cut into small pieces and grind in a blender or food processor. If you get a lot of juice, it is better to drain it. Grate the onion on a fine grater and chop the garlic using a press. Remove the crust from the pieces of bread and pass them through a meat grinder. Grind the prepared greens using a blender. Combine minced vegetables with bread, garlic and onion. Add beaten eggs, flour, spices and herbs. Mix well. You should get a homogeneous mass, not too thick, but not too runny. Grease a baking sheet with oil and spread the dough with a spoon, forming future cutlets. Sprinkle them with grated cheese on top. Preheat the oven to 200 degrees and place a baking sheet in it. Bake the cutlets until browned. We serve the finished dish and enjoy its delicate taste and delicious aroma.

Minced meat and zucchini cutlets

If you can’t imagine lunch or dinner without a meat dish, then pay attention to our next recipe. Cutlets with minced meat and zucchini turn out very juicy, soft and tasty. They go well with a variety of side dishes, and can also be a separate dish. To prepare them you will need half a kilo of minced meat, one zucchini, two onions, an egg, salt and pepper to taste.

We wash the zucchini, remove the peel and seeds, and then chop it using a fine grater. Finely chop the onion. Combine minced meat, zucchini, onion in a deep bowl, add egg, salt and pepper. Mix all ingredients until a homogeneous mass is formed. We form balls with our hands, place them on a greased baking sheet and put them in the oven. We bake our zucchini and minced meat cutlets at 180 degrees for about forty minutes. Once they are browned, you can take them out and serve! A delicious hearty and juicy dish is ready!

By analogy with minced meat, you can also use chopped chicken fillet. In this case, the cutlets will also turn out very tasty, but the dish will be less high in calories.

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. Fry the cutlets 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 slices.

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.

It would seem that it is unlikely that it is possible to prepare something from vegetables that could feed both men to their fill and please the children.

We invite you to try tender and, at the same time, quite filling cutlets made from zucchini and potatoes, which turn out simply fabulous at home.

If you make them from your own fresh products, not contaminated with nitrates, then older eaters and little capricious ones will definitely love them.

The beauty of this vegetable dish is its cheapness and simplicity. But, despite its simplicity, in its original culinary execution it turns out to be very tasty, and is even suitable as a side dish on a holiday table, including Lenten ones. Even a novice housewife or a confirmed bachelor can make such a treat.

Homemade zucchini and potato cutlets

Ingredients

• — 3-4 pcs. + -
• — 1 PC. medium size + -
• — 1-2 pcs. + -
• Breadcrumbs- 4-5 tbsp. + -
• - 2 tbsp. + -
• - 0.5 tsp + -
• - taste + -

How to cook diet cutlets from potatoes and zucchini

We offer a basic step-by-step recipe for making vegetable cutlets. They can be fried in a frying pan until the desired degree of “goldenness” or lightly browned to begin with, and then simmered in the oven, microwave or slow cooker.

In summer, it would be nice to chop fresh aromatic herbs into minced vegetables, and in winter add more dried spices to it. If there are small eggs in the refrigerator, put a couple; if they are large, then one will be enough.

1. We take vegetables in approximately equal proportions. We cook the potatoes “in their jackets”, remove the skin from the zucchini if ​​it is hard, and remove the tails.
2. After removing the skin from the boiled potatoes, chop the root vegetables with a knife, and grate the zucchini on a grater with large holes.
3. Add eggs, salt and pepper, stir the resulting mass until smooth.
4. The final touch is adding breadcrumbs. If you don’t have any in the kitchen cabinet, you can safely pour dry semolina into the “minced meat”. In this case, the mixture should be allowed to brew for about 20 minutes so that the cereal “blooms.”
5. Next, we form the cutlets and place them in the oil heated in a frying pan.
6. It is advisable to brown the products over medium-intensity heat - this makes it easier to regulate the degree of roasting. There is no need to cover them.

If you want to bring the cutlets to condition by stewing them after lightly frying, you need to put them in a saucepan and pour over your favorite sauce.

It can be made by mixing sour cream and tomato juice in equal proportions, or simply dilute 1 tbsp with water. flour (flour is added in this case as a binding component).

The braising liquid should cover the top layer of cutlets up to half, or even better, completely. Extinguishing time – 15 minutes.

It is advisable to serve the finished treat immediately to the table, without allowing it to cool. An excellent flavor addition to it is spicy garlic sauce, fried meat, mushrooms or sour cream. You can mix it with chopped herbs and add salt, then you get a universal sour cream sauce.

• Fans of spicy food can add a raw onion, chopped using a blender, or grated on a fine-hole grater to the potato and zucchini “minced meat”;
• Ordinary oil for cutlets will do - sunflower, as long as it is odorless.

Delicious zucchini and potato cutlets: recipe with rice

If you add a little boiled rice and fried carrots and onions to the previous basic recipe, the cutlets will turn out even more aromatic and satisfying. This dish will be an excellent “accompaniment” to hot meat or fish.

Ingredients

• Boiled potatoes – 300 g;
• Young zucchini – 300 g;
• Boiled rice (soft) – 0.5 tbsp.;
• Onions – 2 pcs.;
• Carrots (fresh) – 1 pc.;
• Chicken eggs – 2-3 pcs.;
• Wheat flour – 4 tbsp;
• Sunflower oil – 3-4 tbsp;
• Parsley (greens) – 1 bunch;
• Fresh dill – 1 bunch;
• Ground black pepper – 0.5 tsp;
• Salt - to taste.

How to make homemade vegetable cutlets

Preparing food for frying

• Remove the skin from boiled potatoes.
• Zucchini, if young, simply wash it, remove the tops and roots.
• Next, grate the vegetables on a grater with large holes.
• Potatoes can be turned into pulp using a blender or meat grinder - as you wish.
• Peel the onion and chop it with a sharp knife.
• Wash the carrots, peel them, and grate them on a fine grater.

Saute the slices in oil in a frying pan

• Simmer the ingredients until soft, but only in half of the oil prepared for frying.
• When they reach the desired condition, we combine them with potato and zucchini “minced meat”. We also put boiled rice there.

Making rice and vegetable mince for cutlets

• Mix the ingredients, season them with eggs, leaving one for dipping the finished products before frying.
• Put 2 tbsp. flour, salt, pepper, add chopped (as finely as possible) greens.

Form and fry vegetable cutlets in a frying pan

• We form cutlets from the minced meat, roll them in the remaining flour, dip them in a raw egg and place them in a frying pan, where by that time the oil should have already warmed up.
• Place the well-fried cutlets on a paper towel, which should absorb excess fat.
• Serve this luxurious vegetable treat with fresh sour cream, your favorite sauce or homemade pickles.

The simplest food is usually the healthiest. To make sure of this, you should make your own zucchini and potato cutlets according to the suggested recipes and serve them for a family breakfast or lunch.

Household members will appreciate the healthy vegetable treat prepared with love and care - and will certainly ask for more. And you can modestly keep silent about the fact that there is no meat in it, or add a little minced chicken to it - it will turn out even tastier and more satisfying.

How else can you cook chicken cutlets?

Dishes made from minced meat, such as cutlets, are prepared all over the world, but only here such a dish has acquired national status. Today the portal “Your Cook” will share with you its experience in preparing incredibly tasty chicken cutlets with various additional ingredients.

The site brings to your attention a simple and very tasty dish - zucchini cutlets in the oven. Sometimes we want to diversify our diet, do something new, and most importantly, this innovation turns out to be tasty. Further in our material you will find a recipe for making zucchini cutlets in the oven with a photo.

This treat will appeal to those who want to lose weight and those who follow healthy eating, since the calorie content of zucchini cutlets is only 58 kcal per 100 grams! Of course, this figure is average, and much will depend on what ingredients you use. Next we will talk about how to cook zucchini cutlets in the oven.

A few secrets for baking zucchini cutlets

Add salt to the zucchini mass before putting it in the oven, otherwise the zucchini will release a lot of juice ahead of time.

To prevent minced vegetables from falling apart, flour is often used to maintain consistency and improve the quality of the final product.

If for some reason there is no flour in the house, and there is no time to run to the store, then use semolina as a substitute.

Dietary zucchini cutlets in the oven - easy and tasty to prepare!

To prepare delicious cutlets you will need the following set of products:

• Zucchini squash - 2 pcs.;
• Onions - 1 pc.;
• Egg - 2 pcs.;
• Suluguni cheese - 100-150 grams;
• Flour - 4 tbsp. spoons;
• Fresh parsley - to taste;
• Garlic - 1 clove;
• Ground black pepper, salt to taste.

The indicated amount of flour in the recipe is arbitrary; it is better to determine it by eye, depending on the juiciness of the zucchini, its size and the total volume of the resulting mass. The main thing is that the dough for the cutlets is not liquid.

It can be served as a separate dish or with a side dish. Boiled potatoes are ideal. The zucchini cutlets are ready in the oven, bon appetit!

Do you like vegetable dishes, but are you already tired of classic recipes? Then try to diversify the traditional menu with zucchini and potato cutlets. Sounds unusual, doesn't it? And it turns out very, very tasty! The dish resembles a cross between classic zucchini pancakes and traditional Belarusian pancakes. A very interesting taste, delicate structure and such a ruddy, appetizing appearance will not leave anyone indifferent. Vegetable cutlets combine in the most amazing way with meat dishes, amazingly complementing them. The dish can also be eaten on its own, as it turns out to be quite filling and nutritious. A huge plus is that potato and zucchini cutlets are good both hot and cold. Therefore, you can take them with you to a picnic or work. They make a great snack during the day.

Taste Info Main courses from potatoes / Main courses from vegetables

Ingredients

• Young medium zucchini – 1 piece;
• Medium size potatoes – 2 pcs.;
• Wheat flour – 1.5-2 tbsp;
• Chicken egg – 1 pc.;
• Odorless vegetable oil - for frying;
• Ground black pepper, salt - to taste.

How to cook vegetable cutlets from zucchini and potatoes

Wash the potatoes thoroughly, trying to remove all dirt that is on the skin. Place the root vegetables in a saucepan and cover with water. The liquid should cover the potatoes by 4-5 cm. Place the dishes on the stove. Cook until the vegetables are fully cooked. Remove the soft potatoes from the boiling water, cool, and then peel. Grind the ingredient using a coarse grater.

Rinse the zucchini. Trim the tails located at both ends of the fruit.

Grate the prepared zucchini on a coarse grater. If you come across a fruit that is too juicy, squeeze the mixture with your hands to remove excess liquid. If this is not done, the cutlets may fall apart right in the pan. Place the resulting mass in a deep bowl where the potatoes are already located.

Break the chicken egg into the vegetable mixture.

Salt and pepper the preparation to taste. If you like the aroma of spicy spices, add some dried herbs, fresh herbs or garlic to the dough.

Add wheat flour to the rest of the ingredients for the delicious cutlets.

Mix the mixture thoroughly. You should have a fairly thick, homogeneous dough. If the dough comes out a bit runny, add a little more flour to it.

Pour vegetable oil into the frying pan and then place it on the fire. When you hear a characteristic crackling sound, indicating a high degree of heating of the fat, you can start frying the cutlets. Use a tablespoon to scoop out the dough, place it in the pan and quickly shape it into a neat round shape.

Fry the cutlets over medium heat. When the bottom part is well browned, turn the products over to the other side.

When the second part acquires the same beautiful shade as the first, remove the cutlets from the pan using a spatula. Place finished products on a paper napkin to remove excess fat.

Serve the finished potato and zucchini cutlets to the table in any form. The dish will become much tastier if you add sour cream, garlic, cheese or mushroom sauce to it. Bon appetit!