Recipes from zucchini are so versatile that they can be baked, fried or stewed. That is, this vegetable gives a great scope of imagination for cooks. However, for some people, the universality factor of zucchini does not solve any role.
Many
people
claim that zucchini dishes are unpalatable based on the opinion of others. Before reasoning categorically against cooking zucchini, it is worth trying dishes with this vegetable. Probably, the opinion will change in the opposite direction.
Let’s prepare zucchini cutlets for dinner or lunch.
Ingredients for zucchini cutlets:
- rice – 50 g;
- zucchini – 400 g;
- potatoes – 2 pcs;
- carrots – pcs;
- green onion – bundle;
- eggs – 3 pcs;
- semolina – 2 tablespoons;
- sour cream – 3 tbsp. l.;
- ketchup – 1 tbsp;
- dill – a bunch;
- garlic – clove;
- salt – ½ tsp;
- black pepper – a pinch.
Preparation of zucchini cutlets:
Boil rice in salted water until tender. Grate zucchini on a coarse grater, salt and squeeze out excess juice.
Peeled potatoes also grate, get rid of liquid and transfer to a bowl with zucchini mass.
Shred
carrots on a fine grater, put into the general vegetable mixture.
Shinkuem small onion, together with boiled rice, put into a bowl with vegetable mass. Break the same eggs, pour semolina and ground black pepper, mix thoroughly.
Cover the resulting mass with food film and send it to the refrigerator for 20 minutes.
At this time prepare the sauce – mix sour cream with ketchup. Chop dill, press garlic and put it in the sauce.
Heat olive oil in a frying pan, form small cutlets from the vegetable mixture. Fry the cutlets on medium heat for 5-6 minutes on both sides.
The result is cutlets with sour cream sauce.
This is a good substitute for meat cutlets. If you remove the eggs, you can make the dish vegan.
