Zucchini Cutlets
Zucchini cutlets are crispy, flavorful patties made from shredded zucchini and carrots, seasoned with salt and pepper. Perfect as a vegetarian main or side dish, they offer a delightful combination of tender vegetables and crunchy exterior, appealing to all ages and suitable for quick weeknight dinners or casual gatherings.
Ingredients
Instructions
- Combine chopped onion, crushed crackers, salt, shredded zucchini, grated carrot, baking powder, pepper, and chopped green or red pepper (if using) in a bowl.
- Add 2 eggs to the mixture and mix well until combined.
- Heat 1/4 cup of oil in a frying pan over medium heat.
- Drop large spoonfuls of the mixture into the hot oil or shape into patties first, then fry, turning once, until golden brown and cooked through.
Tips & Substitutions
For a lighter version, consider using whole grain crackers instead of regular ones. You can also substitute the eggs with flaxseed meal mixed with water for a vegan alternative. If you're short on time, pre-shredded zucchini can be found in most grocery stores. For added flavor, mix in some herbs like dill or parsley, which work well with these cutlets.
Serving Suggestions
These zucchini cutlets make a great appetizer or side dish. Serve them warm with a dipping sauce like tzatziki or marinara. They pair beautifully with steamed broccoli or a fresh salad. For a complete meal, consider serving them with quinoa or brown rice, and a side of Sweet And Sour Carrots.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a hot skillet with a little oil over medium heat until warmed through and crispy again. Alternatively, you can bake them in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Cutlets contains roughly 1005 calories, with 20g protein, 119g carbohydrates, and 50g fat. It is an excellent source of iron (53% of the Daily Value), calcium (43% of the Daily Value), and protein (40% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze zucchini cutlets?
Yes, you can freeze uncooked zucchini cutlets! Shape the mixture into patties and place them on a baking sheet to freeze individually. Once frozen, transfer them to a freezer bag for up to 3 months. Cook from frozen by adding a few extra minutes to the frying time.
What can I use instead of eggs?
You can replace eggs with a flax egg by mixing 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and letting it sit for 5 minutes. This works well as a binding agent in recipes like these cutlets, making it suitable for vegan diets.
How can I make these cutlets spicier?
To add some heat, consider mixing in chopped jalapeños or a dash of cayenne pepper to the mixture. You can also serve the cutlets with a spicy dipping sauce such as sriracha or a homemade chili aioli for an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).