Zucchini cutlets: The tasty vegetarian twist on summer dinners

Zucchini is a very versatile vegetable—it has a neutral taste that pairs well with various additives. Thanks to this, it can be used in both savory and sweet dishes, for example, in oatmeal or cakes. My favorite dinner option is delicious zucchini and potato pancakes.

Zucchini cutlets are a great option for those who want to reduce their meat consumption and thereby saturated fats, positively impacting health. Additionally, they are calorie-friendly since zucchini is a light vegetable, rich in fiber, which aids digestion and bowel function.

Zucchini cutlets are easy to prepare and do not require advanced culinary skills. The addition of potatoes makes them more filling than the more popular zucchini pancakes. This is an excellent proposal for a summer dinner with vegetables as the main focus.

Ingredients:

                              
• 1 medium zucchini
• 1 onion
• 1 tablespoon of salt
• 2 garlic cloves
• 14 ounces of cooked potatoes
• ⅓ cup of chopped parsley
• 1 egg
• 1 cup of breadcrumbs

Preparation:

Step 1: Grate the zucchini and onion. Add salt and mix. Then squeeze out the excess water from the vegetables.

Step 2: Mash the cooked potatoes. Add the squeezed zucchini and onion, chopped parsley, minced garlic, pepper, and salt. Mix all ingredients thoroughly and form cutlets.

Step 3: Dip the cutlets in a beaten egg and coat them in breadcrumbs. Fry in hot oil on both sides until golden brown.

Step 4: Serve the ready cutlets with your favorite salad or coleslaw. They pair well with tomatoes and onions, lettuce with cream, or pickled cucumbers. Enjoy!