Zucchini is an amazing vegetable, which in terms of botany is a berry at all. In addition to such a not so obvious conclusion of scientists, zucchini is also considered a plant that breaks growth records. That is, zucchini is suitable for consumption after 45 days after planting
. However, grow quickly often not all zucchini, but only certain varieties. For this reason, before picking zucchini from the bed, it is worth finding out whether they are ripe.
You can cook a lot of dishes from zucchini
.
For example, zucchini cutlets.
Ingredients for zucchini cutlets:
- zucchini – pcs;
- carrots – pcs.;
- potatoes – 2 pcs.;
- green onion – bundle;
- cheese – 100 g;
- eggs – 3 pcs;
- semolina – 4 tablespoons;
- salt – ½ tsp.
Preparation of zucchini cutlets:
Shred zucchini on large grater cutters, salt and slightly squeeze. Rub similarly peeled carrots and potatoes, distribute in separate bowls
. Squeeze the juice from potatoes and zucchini, transfer to a bowl with carrots
.
Shred the green onions finely, grate the cheese,
transfer the onions and cheese to the bowl with the vegetable mass, break the eggs into the same bowl. Salt the mixture and mix thoroughly with a wooden spatula.
Pour semolina into the mixture and stir again. Leave the mixture for 15 minutes until the semolina swells. Shape the vegetable mixture into small cutlets.
In a frying pan in vegetable oil fry the cutlets for 8-10 minutes on low heat. Do not forget to cover the pan with a lid, turn the cutlets and fry similarly for 8 minutes.
You get delicious and juicy vegetable cutlets.
Zucchini in this recipe gives the cutlets new notes of flavor, the vegetable is perfectly combined with cheese, potatoes and carrots.
