Stuffed pumpkin cutlets with melty cheese. With the holidays and lavish meals behind us, I’m returning to my simple and tasty recipes. The recipe I want to share with you today features pumpkin, which I love very much, in a tasty and flavorful version. Simple Pumpkin Cutlets with a melty cheese filling that conquers at the first bite. For cooking, you can choose to bake them in the oven like I did, or in an air fryer, or if you want to indulge, you can fry them for an extra crunchiness. Don’t miss the recipe for the thin, crispy, and delicious Pumpkin Flatbread. Let’s head to the kitchen and prepare Baked Pumpkin with Cheese together.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 184.25 (Kcal)
- Carbohydrates 13.43 (g) of which sugars 2.28 (g)
- Proteins 9.37 (g)
- Fat 10.81 (g) of which saturated 6.11 (g)of which unsaturated 3.30 (g)
- Fibers 1.42 (g)
- Sodium 144.10 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Baked Pumpkin
- 1 pound oz pumpkin
- 1/3 cup cup grated Parmesan cheese
- 1/3 cup cup flour
- 7 oz oz mixed cheese (sliced)
- to taste salt
- 1/2 cup cup breadcrumbs
- to taste extra virgin olive oil
How to Prepare Stuffed Pumpkin Cutlets
Clean the pumpkin by removing the rind, seeds, and internal filaments. Slice it thinly.
Cooking the pumpkin: You can cook the pumpkin in the oven at 390°F wrapped in aluminum foil for 20 minutes. In the microwave at 750 W for 7-8 minutes or steamed.
Transfer the cooked pumpkin to a bowl, add a pinch of salt, and, using a potato masher, mash it into a puree.
Add the grated Parmesan cheese and flour, and mix the mixture well with a fork.
Sprinkle breadcrumbs on the work surface. Place a mound of mixture on it and flatten it with your hands. Insert 2 slices of cheese in the center and cover with more mixture.
Press with your hands and, with the help of a round cutter or simply a glass, cut out the cutlet.
Coat it with breadcrumbs and place it on a baking tray lined with parchment paper. Prepare them all in the same way, reusing the scraps.
With these quantities, I made 6 Stuffed Cutlets. Add a drizzle of extra virgin olive oil on top. Let the Pumpkin cook in the preheated oven at 375°F for 18-20 minutes.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
You can prepare the Pumpkin Cutlets in advance and store them uncooked in a container in the fridge for 1-2 days or you can freeze them, ready to be cooked
For a richer and more flavorful recipe, you can add slices of speck or cooked ham to the filling
For the cheese inside, I used slices of mixed cheese, but you can use scamorza or other soft and melty cheese. If you have them, classic cheese singles work too
Don’t miss the recipe for Potato Nuggets
