Zucchini delight: Quick vegetarian cutlets for a summer dinner

Zucchini is a very versatile vegetable. Its rather neutral taste can be adjusted to your own taste buds by selecting the right additives. Thanks to this, it can be eaten both savoury and sweet, for example, in porridge or cakes. My favourite dinner option is delicious zucchini and potato pancakes.

Zucchini Cutlets are an excellent option for those who want to reduce their meat consumption and thereby saturated fats, positively impacting our health. Additionally, they save some calories because zucchini is a light vegetable that is also rich in fibre, aiding digestion and bowel function.

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

Ingredients:

• 1 medium zucchini,
• 1 onion,
• 1 tablespoon of salt,
• 2 garlic cloves,
• 400 grams of cooked potatoes,
• 75 millimetres 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, onion, chopped parsley, minced garlic, pepper, and salt. Mix all ingredients thoroughly and form cutlets.

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

Step 4. Serve the ready cutlets with your favourite salad or coleslaw. They go well with tomatoes with onions, lettuce with cream, or pickled cucumbers. Enjoy!