Unpretentiousness in cultivation makes zucchini a very popular vegetable. It grows in Europe, Asia and America. From zucchini people prepare national and well-known dishes. The
benefits of zucchini are undeniable. This vegetable has a high fiber content, which helps the work of digestion. Also zucchini has a high content of vitamin C. Therefore, if a person is allergic to citrus fruits, it is worth replacing them with zucchini to get the vitamin necessary for the body.
From zucchini often make vegetable cutlets
.
The vegetable is suitable for this analog of the meat dish.
Ingredients for zucchini cutlets:
- Rice – 50 g;
- Zucchini – 1 pc;
- Potatoes – 2 pcs;
- Carrots – 1 pc;
- Egg – 3 pcs;
- semolina – 2 tablespoons;
- Salt – ½ tsp.
Ingredients for the sauce:
- Sour cream – 3 tbsp;
- Ketchup – 1 tbsp;
- Dill – a bunch;
- Garlic – a clove.
Preparation of zucchini cutlets:
Boil until ready rice in salted water. Remove zucchini stalks and grate on large grater cutters. Put in a colander zucchini mass to drain excess juice.
Sprinkle zucchini mass with salt. Peel potatoes and grate on small grater cutters, squeeze out the liquid.
Mix the potato mass with zucchini mass
. Grate peeled carrots similarly to potatoes, add to the vegetable mixture. If desired, chop green onions into the vegetable mixture.
Put into the vegetable mixture boiled rice, eggs, semolina, sprinkle black pepper to taste.
Mix the components, cover with food film and leave for 20 minutes.
To prepare the sauce, mix sour cream with ketchup. Shinkle dill, pour it into the sauce, put garlic, pressed through the press, in the same place.
In a frying pan with vegetable oil put small cutlets formed from vegetable mass. Fry vegetable cutlets for 5-6 minutes on each side.
The result is juicy vegetable cutlets.
They are perfectly combined with sour cream sauce.
