Vegan Zucchini Cutlets

Healthy, easy, dietary vegan cutlets! Zucchini cutlets are a dish that contains only three vegetable ingredients. They are suitable for fasting people, vegans, and simply people monitoring their health. You can serve them as a side dish for meat or fish dishes.
cook time: 40 min
Liam Carson
Vegan Zucchini Cutlets

Nutrition Facts (per serving)

48
Calories
11g
Carbs
1g
Protein

Ingredients (4 portions)

Basic:

Garlic 1 clove
Salt to taste
Zucchini 500 g
Semolina 3 tbsp

Recipe instructions

Step 1

Step 1
How to make zucchini cutlets? Prepare your food. Any zucchini is suitable for this recipe — both old and young. Use young fruits with thin skins whole without peeling. You will have to cut it off from old fruits. Wash the zucchini well. Cut off the skin, it is convenient to do this with a vegetable peeler. If it is not there, cut it off with a sharp knife.

Step 2

Step 2
Next, lightly cut some of the pulp with seeds around the perimeter and remove it using a teaspoon. She wonʼt be needed. I repeat, use young zucchini with seeds.

Step 3

Step 3
Grate the peeled zucchini on a coarse grater. Add salt and stir. If you have a food processor, this will greatly speed up the chopping process.

Step 4

Step 4
When interacting with salt, the process of separating liquid from the zucchini will begin. We need to get rid of it. Therefore, place the grated zucchini in a colander.

Step 5

Step 5
I suggest putting a weight on top, that is, something heavy. This way the moisture will drain faster and better. Set the zucchini aside for fifteen minutes. After this time, the zucchini can still be pressed further with your hands or squeezed through several layers of gauze.

Step 6

Step 6
This is how much juice my zucchini gave out after fifteen minutes under pressure. You wonʼt need this juice.

Step 7

Step 7
Add a finely grated clove of garlic to the zucchini. Or onions, choose according to your taste here. And then half the specified amount of semolina. Stir. Next, gradually add enough semolina until the consistency becomes convenient for forming cutlets. Its quantity may differ from that indicated in the recipe, it will depend on the juiciness of your zucchini. Leave the mixture for ten minutes so that the semolina swells a little.

Step 8

Step 8
Form small patties and place them on a baking sheet on a non-stick mat or baking paper. Bake in an oven preheated to 200 degrees until golden brown for about thirty minutes. Turn the cutlets over during cooking so they are browned on both sides. Remove the finished cutlets and serve immediately. Bon appetit!

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