The Stuffed Pumpkin Cutlets are a very simple dish to make and very, very tasty. Definitely a main course if we increase the quantities, or just a snack if we decide not to overdo it. Rich in vitamins, minerals, and low in calories (18 per 100 grams), it is excellent for those following a low-calorie diet, but above all, it is ideal for diabetics due to its low carbohydrate content. So eat a lot, and cook it in different ways, because it not only lends itself to both sweet and savory preparations, but it’s also very good for our health.
This is a recipe my grandmother used to prepare when, as children, we didn’t like this type of food. In this appetizing way, she always managed to make us eat industrial quantities of pumpkin without a single complaint. Also, by baking the cutlets in the oven, she avoided ruining us with frying. What can I say…grandmothers are truly irreplaceable; they always come up with something clever!!!
For this recipe, I used the Adjustable Baking Tray
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Electric Oven
- Cuisine: Italian
Ingredients
- 16 slices pumpkin
- 5.3 oz provola cheese slices
- 3.5 oz thick-cut cooked ham
- 2 eggs
- to taste breadcrumbs
- to taste salt
- to taste extra virgin olive oil
Tools
- 1 Baking tray
- parchment paper
- 1 Deep plate
- 1 Plate flat
- Potato peeler
How to prepare Stuffed Pumpkin Cutlets
To prepare the Stuffed Pumpkin Cutlets, organize your work table, with all the ingredients already measured, so that you have everything at hand.
Clean the pumpkin by first removing the seeds and all the filaments inside.
With the help of a potato peeler, remove the outer skin, and where you can’t reach with the tool, use a small pointed knife.
From the fleshier part, where the surface is wider, cut 16 thin slices, and stuff them with a slice of provola and a portion of cooked ham.
Once these sandwich-like pieces are made, dip them in the beaten egg, previously seasoned with salt.
Coat them in breadcrumbs, and finally arrange them in a baking tray previously lined with parchment paper.
Drizzle them with a little oil, and then bake them in a preheated oven at 356°F (180°C) for about 30/40 minutes.
The cooking time will depend greatly on the thickness of the pumpkin, so do not remove them from the oven until they are well browned.
You can always try to prick them with a toothpick to determine softness.
Serve your Stuffed Pumpkin Cutlets piping hot, because when you cut them, they will be stringy.
I can assure you, however, that they are delicious even at room temperature.
Tips and Variations
I coated the Stuffed Pumpkin Cutlets with semi-wholemeal breadcrumbs because I make it with my homemade bread.
I dry some of it and then grate it, but using type 2 flour, it can never be clear.
You can safely store the cutlets in the refrigerator for a few days and then reheat them in the microwave.
If you wish, once breaded, they can also be frozen and baked in this state, only requiring longer cooking times.
Do you love pumpkin? Then don’t miss the next recipe: Pumpkin and Sausage Lasagnette
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