In almost every vegetable garden in our country zucchini are grown in the summer. This vegetable is grown by gardeners traditionally. However, it is not uncommon to hear that after ripening, zucchini is forgotten. That is, this vegetable is stored in cellars and on balconies, while not consumed for food.
Do not adhere to this philosophy of empty storage of zucchini
.
This vegetable is quite edible. In addition, zucchini can be cooked deliciously. For example, make excellent zucchini cutlets.
Ingredients for zucchini cutlets:
- Zucchini – 1 pc;
- Carrots – 1 pc;
- Potatoes – 2 pcs;
- Cheese – 100 g;
- Eggs – 2 pcs;
- Garlic – 1 clove;
- Salt – ½ tsp;
- Green onions – a bundle;
- semolina – 3 tbsp.
Preparation of zucchini cutlets:
Remove the stalk from the zucchini, shred it on large grater teeth. Salt the zucchini mass and leave it for 15 minutes.
At this time, similarly chop carrots and peeled potatoes on a grater. Remove potatoes and zucchini from excess liquid, put in a bowl with carrots.
Shinkle green onions, grate cheese finely, put in a bowl with vegetable mass. Break eggs into this mass, mince garlic on small grated cloves, mix.
Pour into the vegetable mass semolina, stir and leave the mixture for 20 minutes until the swelling of the semolina. Form small cutlets from the resulting mass.
Heat oil in a frying pan, fry the cutlets on both sides on low heat for 8-10 minutes under a lid.
It is recommended to serve zucchini cutlets with sour cream. The dish is both a main dish and a side dish at the same time.
