Zucchini cutlets with minced meat: 4 most delicious recipes

Have a nice day, home cooking lovers.

Now we will talk about how to cook not only tasty and satisfying, but also healthy meat dishes. It is no secret that cutlets are not among the dietary dishes, nor is it a secret that they are one of the most popular options for lunch or dinner.

And so as not to be torn between tasty and healthy, there is a nice way to achieve some balance by diluting minced meat with vegetables.

Some people believe that this technique is used to save money, in order to get more cutlets from the least amount of meat. This is partly correct, but at first this is not the point.

By adding zucchini to cutlets, we reduce the amount of animal saturated fats in them, simultaneously reducing calorie content and ensuring that the diet contains much-needed fiber in the diet. At the same time, the zucchini itself does not have a distinct taste and is not felt in the cutlet, which is vital when cooking for children.

And if you want to reveal the taste and smell of the vegetable itself, then it is better to make boats from it or fry it in batter, because in current recipes zucchini is an important product, but only an auxiliary product

Content:

If there are 4 most delicious recipes here, then which one is the best, you ask. It’s simple, any of the presented options has its own zest, a personal touch that makes it special. For example, if you prefer to cook in the oven, then the 2nd recipe will be the most delicious for you, and if you cook from minced chicken, then pay attention to the last one.

Zucchini cutlets with minced meat: the most delicious and frisky recipe

The principle of any ordinary recipe looks like this: the fewer ingredients, the better. Our first method is exactly this. Only the essentials for great taste and nothing unnecessary that will complicate the process.

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Ingredients:

Minced meat – 550 g
Zucchini 350 g
Onion 100 g
Loaf - two slices
Salt, pepper - to taste
Water
Breadcrumbs - 100 g

Manufacturing:

1. Place the loaf slices on a plate and pour a glass of water. We wait a few minutes until the bread gets wet.

Instead of water, you can take milk, but then there is no point in replacing meat with vegetables, because milk contains the same saturated animal fat.

2. Meanwhile, grate the zucchini on a small grater. If it is young, then there is no need to remove the skin; if it is already stale, then it is better to clean it, because its skin is already thick and rough.

3. Place the minced meat in a deep bowl. If the minced meat was frozen, then be sure to defrost it completely. Add grated zucchini.

4. Next comes finely chopped onion and pieces of loaf, which must be squeezed out before adding.

5. Then add salt and pepper and mix thoroughly until a homogeneous mass is formed.

I understand that when you salt, you want to know a clear amount, but everyone has different tastes, and the same amount will be too much for some, but not enough for others. Let's put it this way: if you add 1 tablespoon of salt to a given amount of ingredients, then the cutlets literally will not be fresh.

6. Wet our hands in water, form cutlets of the desired shape and size from our consistency and roll in breadcrumbs.

7. Well, now all that remains is to place the cutlets in a frying pan with heated vegetable oil and fry them over low heat on both sides until golden brown. This will take about 5-7 minutes on each side, depending on the personal characteristics of your stove.

Video on how to cook cutlets in the oven

If you want to greatly reduce the calorie content of a dish, then you need to cook the cutlets in the oven. Here is an excellent video on this topic. It lasts only 4 minutes, so take your time and check it out.

Recipe for zucchini cutlets with minced meat and semolina

Semolina is used in various recipes to add dimension to a dish. This trick can also be applied to cutlets. They will turn out lush, tasty and beautiful.

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Ingredients:

Zucchini – 500 g
Minced meat – 300 g
Semolina – 2 tbsp.
Eggs – 1 piece
Salt - 3 tsp.
Pepper - to taste

Manufacturing:

1. Grate the zucchini on a large grater, add 1 teaspoon of salt and leave for 15-20 minutes to release the juice.

The younger the squash, the more water it will release.

After this, squeeze out the vegetable straws with your hands and put them in a deep bowl.

2. Put the minced meat, egg, cereal, pepper and the remaining salt there.

Mix everything thoroughly and leave for 15 minutes so that the semolina swells.

3. Using a tablespoon, place portions of minced meat into a frying pan with a small amount of heated vegetable oil and fry over low heat for 3-4 minutes on each side.

4. Once the cutlets become rosy and golden on both sides, remove them from the heat.

Zucchini and minced chicken cutlets

A good option for a diet cutlet (as far as it goes) is chicken fillet. And one small, but very important ingredient so that the minced meat from the breast does not come out dry, as often happens with it if it is cooked incorrectly.

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Ingredients:

Chicken fillet – 600 g
Zucchini - 300 g
Sour cream - 2-3 tbsp.
Onion - 1 medium head
Salt - to taste
Spices - to taste
Flour or breadcrumbs
Vegetable oil for frying

Manufacturing:

1. Cut the fillet into small pieces and blend it in a blender together with the onion.

We put the pieces into the blender bowl in portions, so it won’t “chew” everything right away.

2. Grate the zucchini on a small grater, combine with the prepared minced meat, salt and add spices to taste or according to the instructions on the package.

And a very important ingredient is sour cream. Add it to a common bowl and mix everything thoroughly until the mixture is homogeneous.

3. From the resulting mass we form cutlets, roll them in flour or breadcrumbs and fry in a heated frying pan with a small amount of vegetable oil.

4. Fry the cutlets over low heat on both sides until golden brown.

So how? Which recipe did you find more exciting? I like the chicken fillet one the most. These cutlets can be cooked and eaten at any time - for lunch or dinner. They won’t add extra calories, but they’ll delight you with their taste.

And that's all for now, thank you for your attention.

Meat cutlets with zucchini

If you add grated zucchini to the cutlets instead of bread, they will become very juicy and have the least amount of calories.

Meat cutlets with zucchini can be fried in a frying pan or baked in the oven (in silicone molds for approximately 30-40 minutes at 180 degrees). If you wish, you can add chopped herbs or grated hard cheese to the list of ingredients. Not only breadcrumbs are suitable for breading, but also flour or semolina.

Ingredients

minced pork and beef – 500 g
young zucchini – 150 g
salt – 2/3 tsp. (or spices for minced meat)
dark ground pepper – 1/5 tsp.
onions – 1 pc.
garlic – 1 tooth.
breadcrumbs - 3-4 tbsp. l.
vegetable oil - for frying

Manufacturing

Grate the onion and garlic on the smallest grater to create a juicy “porridge”. Add to the minced meat, salt and pepper.

Grate the young zucchini on a grater (you can use a large one - it will be even juicier), and then squeeze out excess water with your hands. There is no need to remove the narrow greenish skin from the zucchini; simply chop it without peeling it.

Mix and beat the minced meat until it thickens and holds its shape. If this is not created, then the cutlets will fall apart, because we do not add eggs to them.

Using hands dipped in water, form cutlets.

Breaded in breadcrumbs.

Fry the cutlets in a frying pan with heated vegetable oil until golden brown on both sides.

When everything is ready, put it back into the frying pan, pour a little water into it and steam under the lid so that the cutlets are not raw inside.

Serve with any side dish, for example, buckwheat porridge or mashed potatoes. Bon appetit!

Meat cutlets with zucchini - the usual recipe for savory cutlets

It’s difficult to amaze anyone with a meat cutlet recipe at the moment. But not all housewives have tried to cook them with zucchini. Meanwhile, they turn out tasty and soft. The content of a huge amount of fiber and juice gives the dish an unusual fluffiness, fluffiness and juiciness.

We only have one zucchini left from last year. Vegetables were stored all winter and spring simply on the floor in a city apartment. We cooked delicious chicken in the oven with them, and poultry with zucchini in a frying pan turned out just as appetizing. And how tender chicken cutlets are baked with this vegetable!

True, during the storage period, the fruits lose a huge part of the water. The inner pulp dries out. It was possible to purchase the freshest vegetable for the desired dish in the hypermarket. But I decided to use my own, from last year’s harvest. And I didn’t regret it at all.

The dish turned out great. The soft texture of the cutlets simply melts in your mouth. And this is with a vegetable from last year’s harvest... I don’t want to use the word “old”... You yourself realize what juicy products can be prepared from new fruits.

Meat cutlets with zucchini and semolina

We have been using zucchini for many years, adding it to various dishes. We have not yet seen the freshest harvest; the first ovaries have only formed on the bushes. After a certain number of days, it will be possible to pick the juicy fruits (if the weather does not let you down). And then for the last few days, the night temperature slightly reached 3-5 degrees above zero. And this is in early July!

The fiber contained in fruits brings enormous benefits to the body. It makes languid meat dishes 100 times healthier.

One of the invaluable parameters is that it activates peristalsis and motility of the gastrointestinal tract. Food is processed more quickly and is perfectly absorbed. And this makes it simple and cozy for the body, despite the fact that it is meat.

How to cook juicy meat cutlets with zucchini?

Making meat cutlets does not take much time if you have already twisted the meat and the minced meat is ready. You can eat any kind of meat. Some people mix two types (beef and pork) to make the products fattier and softer. Some people like dietary products, then poultry meat is used.

But melons and melons mix well with any type of meat. Therefore, feel free to use the one that suits your character. The recipe involves adding semolina. After all, the fruit contains a lot of juice and the minced meat may turn out watery.

Ingredients:

1 kg minced meat;
300-350 g zucchini;
1 testicle;
1 onion;
3 cloves of garlic;
50 g semolina;
salt, pepper to taste.

Manufacturing process:

We have minced beef now. It was prepared ahead of time and had to wait for it to thaw.

Peel the onion and garlic and finely chop it into small cubes with a knife. Garlic can be passed through a garlic squeezer.

Place the chopped onion and garlic in a bowl with minced meat.

There was a line of zucchini. The vegetable is quite large, only half of the fruit will be needed.

After washing it under running water, I cut off half. Be sure to free it from the inside with seeds and peel it.

When adding vegetables to minced meat, an involuntary question constantly arises: in what ratio should they be added? So that the dish does not lose its meat characteristics and does not resemble a vegetable one. Take 3 parts minced meat and 1 part squash pulp.

Rub the peeled pulp with a large-mesh grater.

Place the vegetable mixture in a bowl with minced meat. Pepper and add salt to taste. You can sprinkle with herbs or spices. Add the egg. I deliberately do not add semolina to the mixture, although it is indicated in the recipe, since the zucchini pulp is dried.

The freshest zucchini contains a lot of juice. Therefore, you have to squeeze out the pulp even slightly so that the minced meat does not come out watery. Or I didn’t have to add an extra portion of semolina. This will naturally change the taste of the finished product.

Now mix the cutlet mince well. You may have noticed in the first photos that the meat texture is uneven and has a distinct graininess. It depends on the mechanical processing of the meat.

To ensure that the mixture becomes homogeneous and the finished products do not fall apart during formation and in the frying pan, the minced meat is beaten. To do this, take it with your hands and, with little effort, “slap” it on the bottom of the pelvis.

This is what comes out in the end: All components of the minced meat are tightly glued to each other.

Lightly moistening your hands, form the cutlets.

Meanwhile, place the frying pan on the stove. Place the products in a heated frying pan with vegetable oil.

Brown the products over medium heat on one side. Then we turn them over to the other side and cover the pan with a lid. This way they will be perfectly fried on the inside and at the same time, will have golden brown sides.

Calorie content of meat cutlets with zucchini

One third of the finished products consists of vegetables: zucchini, onions, garlic. This not only affects the taste of the product, saturating it with new flavor notes, giving them softness. At the same time, the calorie content of the dish is reduced.

Finished products contain about 180 kcal per 100 g of product. Energy calories consist of proteins, fats, and carbohydrates.

Their nutritional value is approximately in the following ratio: 0.7: 3.1: 4.3. Zucchini in meat cutlets helps the body's natural cleansing process, which is ensured by its fiber content.

You might be curious about how meat cutlets with zucchini taste? I can assure you that you won’t even feel the presence of zucchini. After all, the vegetable itself does not have a pronounced taste. But on the other hand, the products will amaze you with their unusual softness, juiciness, and splendor. So, don't hesitate to cook!

Meat cutlets with zucchini

Ingredients

Mixed minced meat – 500 g

Onions – 1 pc.

Spice mixture for minced meat – 0.5 tsp.

Breadcrumbs – 100 g (optional)

Salt and pepper - to taste

Vegetable oil for frying – 150 ml

306 kcal
40 min.
40 min.

Photo of the finished dish

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Step-by-step recipe with photos

Let's prepare all the ingredients for the cutlets. You can use any kind of minced meat, I have pork and beef with the addition of chopped parsley, store bought.

Place the minced meat in a bowl. If the zucchini is not young, remove the skin and remove the seeds. Grate the zucchini pulp on a medium grater. If the zucchini is young, rub it completely without peeling.

IMPORTANT : since the zucchini is very juicy, it should be thoroughly squeezed out of the water before adding to the minced meat.

Add the grated zucchini pulp to the bowl with the minced meat.

Cut the onion into small cubes and add to the minced meat.

We also add finely chopped parsley, spices for minced meat, salt and pepper.

IMPORTANT : since we do not put eggs in the minced meat, you should beat the minced meat well so that it becomes a homogeneous mixture and compacts. We do it this way: we lift the ball of minced meat above the bowl and then forcefully throw it into the bowl. We repeat this function several more times.

We form cutlets from the prepared minced meat.

Roll each cutlet in breadcrumbs. But you may not be able to do this.

Roll all the cutlets in breadcrumbs.

Fry the cutlets in vegetable oil in a frying pan for 3-4 minutes on each side.

Meat cutlets with zucchini are ready. Serve the cutlets to the table with your favorite side dish.