Zucchini and tuna cutlets are a delicious second course, easy and quick to prepare.
Simple ingredients, almost always available in the pantry or refrigerator, a quick procedure and so much flavor for a perfect dish for everyday lunch or dinner for the whole family.
Read on to see how to make the zucchini and tuna cutlets with the easy and quick recipe you find below, as usual, right after the photo 😉
You might also be interested in the following cutlet recipes:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 2 zucchini
- 5.6 oz canned tuna in oil
- 1 egg
- 1/4 cup Grana cheese (grated)
- 1/4 cup breadcrumbs
- flour
- extra virgin olive oil
- salt
Preparation of Zucchini and Tuna Cutlets
Wash the zucchini, dry them with a clean towel, trim them, and grate them with a large-hole grater.
Squeeze them and place them in a bowl with the tuna well-drained from its preserving oil.Add the egg, grated cheese, breadcrumbs, and a pinch of salt and mix thoroughly (if it is very moist, add a little more breadcrumbs).
Divide the mixture into four equal parts and form a ball for each part, then flatten them with your hands.Pass the cutlets thus created in the flour, covering all sides.
Heat a little oil in a non-stick pan and cook the zucchini and tuna cutlets for five minutes on each side (you can also bake them in the oven at 356°F in static mode for about 25 minutes, until golden).
Serve immediately, nice and hot, your cutlets.
Notes
Also visit the recipe collection Cutlets for all tastes with many easy, tasty, and flavorful ideas: you can find it by clicking HERE.
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