Crispy on the outside, soft on the inside, and irresistibly tasty: these zucchini cutlets prove that you can serve something surprising with just a few ingredients. Perfect as an appetizer, side dish, or light main course, they win everyone over with the first bite—even the most skeptical about vegetables!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
- Energy 206.47 (Kcal)
- Carbohydrates 30.28 (g) of which sugars 2.28 (g)
- Proteins 10.67 (g)
- Fat 4.95 (g) of which saturated 2.02 (g)of which unsaturated 2.33 (g)
- Fibers 2.77 (g)
- Sodium 430.74 (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
Zucchini Cutlets Ingredients
- 1 zucchini (large)
- as needed semolina flour
- 2 eggs
- 2 tablespoons Grana Padano DOP (grated)
- as needed breadcrumbs
- salt
Tools
- Baking Pan
Preparation of Zucchini Cutlets
Start by slicing the zucchini into slices about 0.4 inches thick. Place them in a colander or on a plate with some salt and let them rest for at least 10 minutes: this will help them release some water and become more compact during cooking.
Meanwhile, beat the eggs in a bowl, adding a pinch of salt if necessary.
Now take the zucchini slices, lightly pat them dry with a paper towel, and coat them first in the flour (I used semolina flour, locally sourced, but you can use whatever you have at home), then in the beaten egg, and finally in the mix of breadcrumbs and grated Grana Padano.
Place the breaded slices on a baking sheet lined with parchment paper, add a drizzle of extra virgin olive oil, and bake in a preheated oven at 392°F for about 15 minutes.
I used an electric oven with a static function (top and bottom heating simultaneously), so I didn’t need to flip them. If you are using bottom heat only, I recommend flipping them halfway through cooking to brown them evenly on both sides.
They are delicious hot or cold! Of course, they will lose their crunchiness when cold, but they are still delightful.
Other Recipes:
Tuna and Zucchini Meatballs
Savory Zucchini Pie
Bounty Crumble Cake
