The zucchini nuggets are super easy and delicious vegetable croquettes. Some time ago I made potato nuggets and I couldn’t help but make these patties with one of my favorite vegetables. Zucchini nuggets are soft inside, with a golden and super crunchy coating of cornflakes and a cheesy filling, vegetarian, tasty and very appetizing, baked in the oven with a drizzle of oil, they are ideal as a main course or appetizer, perfect for an aperitif and delicious even cold, they are a perfect recipe to get children to eat vegetables, my daughter loved them, in short, you can’t help but try them right away 😀
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 12 zucchini nuggets
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients
- 1.1 lbs potatoes (already peeled)
- 1.8 oz grated parmesan cheese
- 1 zucchini
- 1 egg
- to taste salt
- to taste black pepper
- to taste cornflakes
- to taste extra virgin olive oil
- to taste water
Steps
● Zucchini nuggets are super easy and quick to prepare, first clean the potatoes, peel them and cut them into pieces, place them in a microwave-safe container, add about half an inch of water and cook them in the microwave at maximum power (800w) for 9-10 minutes. Alternatively, you can boil them.
● Drain the potatoes and place them in a bowl, mash them with a fork until you get a sort of puree. Grate the zucchini using a large-hole grater and squeeze them to remove excess liquid, then add them to the potatoes.
● Also add the grated parmesan cheese, egg, salt, black pepper and mix everything together.
● Take a tablespoon of mixture, flatten it on the palm of your hand, fill it with a small piece of cheese and close it, form a nugget and coat it in finely crushed cornflakes.
● Make all the zucchini nuggets this way and place them on a baking tray, drizzle with extra virgin olive oil and bake in a preheated oven at 392°F for about 20 minutes, they should be nicely golden.
Notes:
Notes:
Zucchini and potato nuggets can be stored at room temperature for a few hours or in the fridge for a couple of days. If you wish, you can also omit the melting cheese or add some diced cooked ham or speck either as a filling or by adding it to the potatoes, along with the grated zucchini. If you prefer, you can also cook them in a pan with a drizzle of oil or fry them.
More nuggets recipes HERE
