Cutlets from courgettes

The fruit of a zucchini has a high biological value, but its energy value (per 100 g 113 kJ) is minimal. For the preparation of culinary dishes use young fruit that has reached only technical ripeness (until their skin has not yet coarsened). The length of zucchini suitable for cooking is not more than 30 cm, and their thickness is usually not more than 10 cm. The weight of young zucchini varies from 130 to 400 grams. Mature zucchini should not be used for cooking, as they are not tasty and tough, the only dish for which they fit are zucchini from courgettes. But young fruits have great dietary virtues.

In zucchini contains a lot of food coarse fibers, which contribute to the improvement of the functions of the gastrointestinal tract. Due to the large content of mineral salts (100 g of potassium to 238 mg, calcium to 15 mg, phosphorus to 12 mg, magnesium to 9 mg, sodium from 2 mg), as well as vitamins A, B9, B6, B5, B2, B1 , E, C, H, PP, beta-carotene, this vegetable takes a worthy place in the cooking of different peoples. Because of its low caloric content, it is included in weight loss diets, they are recommended for people with diabetes. Zucchini quickly and easily assimilated in the human body, so they are used for dietary and therapeutic nutrition. Protein food is better absorbed with zucchini. They help to alleviate the symptoms of diseases accompanied by inflammatory processes in the intestine.

Recipe 1

Cutlets from courgettes can be prepared with the addition of cottage cheese or cheese. Ingredients:

• 2 squash washed and rubbed on a large grater (peel is not scraped) for 20 minutes before application;
• 2 eggs;
• ¾ cup of cottage cheese or chopped cheese;
• ½ a bunch of parsley, wash, let dry and cut finely;
• ½ a bunch of dill, washed, allowed to dry and cut finely;
• 3 cloves of garlic crushed press;
• 3 tablespoons of flour;
• sunflower oil;
• salt.

Isolated from zucchini juice is separated, drive into them eggs, add flour and cottage cheese or cheese. Salt, if you use cottage cheese, but do not put salt in the mass with cheese. Spread the same garlic, dill and mix. In an incandescent frying pan with a heavy bottom pour oil, as soon as it warms up, spread a tablespoon of cutlets and fry until browned on both sides. The table is served with sour cream and parsley greens.

Recipe 2

You can quickly cook cutlets from vegetables with zucchini. Ingredients:

• 500 g of zucchini young (wash without peeling skin, rub on a large grater);
• 4 potatoes slightly larger than a chicken egg (washed, cleaned and rubbed on a large grater);
• 1 egg;
• vegetable oil;
• 3 tablespoons of flour;
• 1 bunch of parsley (washed and dried greens cut finely);
• 1 cup of sour cream;
• salt;
• Lettuce leaves.

Spilled juices from grated zucchini and potatoes are poured (can be used for cooking vegetable soups), and the remaining solid mass is mixed in a bowl. Add 2 eggs, flour, parsley, salt and pepper. Cutlets do not need to be molded, they are fried like pancakes, spreading on a frying pan with a heavily heated oil a large spoon. Fry from two sides (they should be strongly browned). When frying the second side, the pan can be covered with a lid. Cutlets from courgettes are laid out on plates on lettuce leaves. Separately served sour cream.

Recipe 3

A more satisfying and thorough dish is obtained if you add minced meat to cutlets with zucchini. Ingredients:

• 1 kg of young zucchini are washed, not peeling skin, rubbed on a fine grater for 30 minutes before use;
• 500 g minced meat (mixture of beef and pork);
• 1 egg;
• vegetable oil;
• 4 tablespoons flour;
• black pepper;
• salt;

For sauce:

• Parsley greens are washed, after it dries, cut finely;
• 1 cup of any ketchup;
• ½ cup of mayonnaise;
• salt;
• Red hot pepper.

Prepare the sauce: mix all the ingredients for the sauce and clean in the refrigerator before serving. Zucchini is separated from the secreted juice (squeezed carefully), the juice is set aside and used to make soups or vegetable sauces. Meat stuffing is combined with zucchini (their ratio can be different, but the most optimal is 1: 1 by volume) and mix thoroughly. Add the egg, pepper and salt to the resulting mixture, and mix again. They form cutlets, roll them in flour and fry until cooked in hot oil in a frying pan. Ready cutlets from courgettes and meat are laid out on plates and served with sauce. They are suitable for any vegetable garnish.