Recipe for minced pork cutlets with zucchini. Calorie, chemical composition and nutritional value.

Cutlets with zucchini and minced meat and other vegetables are not such a common dish, but in vain. After all, it contains a huge amount of useful substances, and is also low in calories. Making cutlets is not difficult, but your family will be delighted.

There are many recipes for making meat cutlets with zucchini, each of the options is good in its own way. But to make the dish tasty and juicy, it’s a good idea to familiarize yourself with these useful tips:

It is advisable to take tender meat as an ingredient: veal, chicken, pork. Some housewives prefer dietary meat - rabbit. It all depends on the taste preferences of the family.
Colets with zucchini will be even tastier if you combine several types of meat.
The zucchini should be small, with a thin skin. In this case, it can be rubbed without cleaning. In addition, the seeds in such a vegetable have not yet formed.
After chopping, you need to squeeze out as much juice as possible from the zucchini mass, otherwise the mass will turn out to be very liquid.
Another ingredient is onions. The more it is in the minced meat, the softer and more flavorful the cutlets will be. You can't ruin this dish with onions.
For breading you can use flour, crackers or beaten egg.
To make the dish tender and juicy, minced beef can be rolled 2-3 times.

How to fry cutlets from zucchini and minced meat according to a step-by-step recipe with photos

If you want your meat cutlets to become even tastier, juicier and healthier, add vegetables to them. The result is simply an ideal option - the carbohydrates contained in vegetables go well with the proteins and fats of meat, complementing each other. As a result, you get a dish that is balanced in its composition, which is also very satisfying and healthy. Prepare zucchini cutlets with minced meat according to my recipe with photos, and your family will be delighted with the old dish in a new way. It will surely appeal to both adults and children.

According to this recipe, you can cook meat cutlets with zucchini and minced meat both in the oven and in a frying pan, and also steamed.

Ingredients

Ground beef	500 g
Young zucchini (medium size)	1 PC.
Fine salt	taste
Ground pepper	a few pinches
Vegetable oil	100 ml
Carrot	1 PC.
Onion (small)	1 PC.
Bulgarian pepper	1 PC.
Garlic	2-3 teeth
Egg	1 PC.
Semolina	1 tbsp. l.
Flour for breading	100 g

Tips for choosing products

For meat and zucchini cutlets, I take half a kilo of beef (the younger the meat, the better) and put it through a meat grinder. You can also buy veal or pork, and even chicken or turkey. Adjust both the meat and vegetable components of the cutlets to your taste.
For vegetables, I like to add zucchini, bell peppers, onions and carrots.
Vegetables must be fresh, firm, without defects or damage. It is better if they are medium in size - this is especially true for zucchini. Young small zucchini are thin-skinned, with small seeds. If your zucchini is old, you need to peel it and remove the seeds.

Zucchini cutlets with minced meat - the most delicious recipe in the oven

A luxurious poultry dish that will appeal to all supporters of proper nutrition. Baked cutlets are prepared from fresh and healthy ingredients and are light, airy and appetizing.

Cooking time: 1 hour

Number of servings: 5

Energy value

calorie content – 146 kcal;
carbohydrates – 5.7 g;
proteins – 9.8 g;
fats – 4.8 g.

Ingredients

zucchini – 0.42 kg;
chicken fillet – 0.33 kg;
semolina – 40 g;
eggs (small) – 2 pcs.;
vegetable oil – 35 ml;
pepper mixture – 6 g;
saffron – 3 g;
paprika – 4 g;
turmeric – 5 g;
table salt - to taste;
parsley, cilantro – 6 sprigs;
onion – 2 heads;
tomatoes – 150 g;
bell pepper – 1 pc.;
wheat flour – 20 g.

Step-by-step preparation

Wash the poultry fillet, cut into large pieces and grind in a meat grinder.
Rinse the peeled onions with water and chop into small squares.
Wash the zucchini and pass through a medium grater. Then place it in a deep bowl, add 7-8 g of salt and wait until it releases juice (about fifteen minutes). After this, squeeze out the chopped vegetable and combine with the chicken mass.
Add half of the onion slices to the minced meat, add a little salt, add a mixture of peppers and semolina. Then mix well and leave for 20 minutes in a warm room. During this time, the cereal will increase in size and make the cutlets plump.
Form the meat mixture into round balls no larger than 6 cm in diameter.
Grease the mold with vegetable fat, fill it with products and place in a hot oven. Cook for 25 minutes at 185 degrees.
While the cutlets are baking, you need to make the filling. To do this, you need to wash the bell pepper, peel it from the grains, and chop it into thin strips. Pour boiling water over the tomatoes, remove the skins and cut into small cubes. Rinse the cilantro and parsley with water and chop finely.
Place the remaining chopped onion in a saucepan with oil and fry it until beige. Then add the bell pepper and sauté the vegetables together for about 2-3 minutes. Combine the stewed products with tomatoes, pour in 350 ml of water and simmer over low heat for 5 minutes. Add salt, add turmeric, saffron, paprika and add flour. Stirring constantly, cook the sauce for 5-6 minutes at minimum temperature until slightly thickened.
Remove the pan with the meatballs from the oven, pour the cooked sauce over them and place them back in the oven. Bake for a quarter of an hour, then remove and cover with chopped herbs.

This is interesting: if cutlets with minced chicken are supplemented with pork, they will become more nutritious and flavorful. Fans of spicy dishes can enrich the taste of tomato sauce with finely chopped chili pepper or a teaspoon of American mustard.

Divide the delicious delicacy into portions along with the sauce and offer to taste. It is best to eat it with pickled cucumbers, fried mushrooms and freshly baked bread.

Step-by-step preparation

For zucchini cutlets with minced meat, prepare minced meat from 0.5 kilograms of meat, passing it through a meat grinder.
We prepare the vegetables - wash and peel them. Grate the zucchini and carrots one at a time.
Finely chop the onion, bell pepper and 2-3 cloves of garlic.
Add all the vegetables to the minced meat.
Read also: Step-by-step recipe for making mashed potato pancakes
Beat in the egg and add a tablespoon of semolina. Salt and pepper to taste and mix the mixture well.
To ensure that the cutlets keep their shape well when frying, beat out the mass by lifting it several times and throwing it back on the table or in the bowl. 3-4 times are enough - with longer beating, the fat will begin to flake off, and the finished cutlets will be dry.
Divide the mass into portions, approximately 15-17 pieces. You can make larger cutlets - then you will get fewer of them.

Innings

Cutlets made from zucchini and minced meat with semolina are served as an independent, tasty and satisfying dish. They can be topped with sour cream, tomato sauce or mayonnaise. As a side dish you can offer various porridges, mashed or fried potatoes.

Zucchini cutlets with minced chicken

Pay attention to the presence of mustard and flour as an additive to the minced meat, because in other recipes they will be different.

Ingredients for the recipe:

1 kg minced chicken
2 young zucchini
2-3 tbsp. spoons of flour
1 tbsp. spoon of sour cream
teaspoon mustard
egg
salt, pepper, vegetable oil for frying

Cooking plan:

1. Grate the zucchini on a coarse grater immediately into a colander so that the excess liquid is immediately removed. Sprinkle with salt to enhance the separation of juice and leave for 10 minutes.

2. Then squeeze out the zucchini mass and add it to the minced chicken. Mix everything.

3. Add sour cream, mustard and flour to the minced meat with zucchini.

4. Then add salt and pepper. And now you can mix everything well again. The minced meat is ready.

5. Let's start frying. We decide to dip (or roll) the cutlets not in breadcrumbs or flour, but in egg. Break the egg into a plate and beat it slightly with a fork to stir the yolk.

6. Take a little minced meat with a spoon and, with the palms of your hands moistened in water, form a cutlet. Then dip it in the egg and place it in a frying pan heated with oil.

7. I draw your attention to the three-sided frying of the zucchini and minced meat cutlets. First, the meatball is fried, as usual, on one side. Then we put it on the side and press it a little - this is how we fry the other side. After that, turn it again and fry the third side. The result is voluminous (not flat) cutlets.

8. In total we got 21 zucchini cutlets. When you press on the cutlet, the juice inside is visible and it’s delicious.

Bon appetit !

Recipe video

See how quickly cutlets from minced meat and zucchini are cooked in a frying pan. The chef's professional advice will help you cope with this delicious dish perfectly.

Cooking tips

If you don’t have semolina, you don’t have to add it at all - in this case, squeeze the zucchini well from the juice. Or add 1-2 tablespoons of ground crackers.
For greater nutrition and nutrition, instead of semolina, take 1-2 tablespoons of oatmeal. Mix the flakes with the grated zucchini and leave for 5-10 minutes to swell. Then add this mass to the minced meat and fry the cutlets as usual.
To cook the cutlets in the oven, form them and place them on a lightly greased baking sheet. Bake the cutlets until cooked through, turning them once during cooking.

Other filling options

By adding new vegetables to ground beef cutlets each time, you will significantly diversify your menu. You can also try different heat treatment options - not only fry, but also stew, bake, steam.

Recipe for meat cutlets with zucchini and semolina

Cooking time: 53 minutes.
We will need: colander, grater, bowl, frying pan.
Number of servings: 5.

Ingredients

chopped meat	425 g
zucchini	215 g
onion	75 g
eggs	2 pcs.
semolina	37 g
flour	28 g
salt	4 g
sunflower oil	65 ml

Cooking steps

Grind the zucchini using a grater, add some salt, place in a colander to allow the juice to drain, and leave for 6 minutes.
Mix the minced meat with grated onions, zucchini, semolina, eggs, add some salt and knead the minced meat. Leave the finished minced meat for 14 minutes so that the semolina has enough time to swell.
Heat a frying pan with sunflower oil, thoroughly moisten your hands with water, make cutlets, roll them in flour and place them in the frying pan. Fry our cutlets on both sides until cooked.

Video recipe for minced meat and zucchini cutlets in a frying pan

In this video you will see how to make cutlets from zucchini and minced meat with semolina.

Delicious zucchini cutlets with minced meat and spices - a classic recipe!

You will learn how to prepare delicious zucchini cutlets with minced meat - the main components and cooking technologies in this interesting article.

You don't need anything fancy to prepare this dish.

The cutlets, which we make all year round from various types of meat, can be made lighter in the summer. In the hot months, the body will thank you for this.

Cutlets with zucchini are much easier to digest than the usual meatballs and entrecotes.

This dish may especially appeal to residents who have their own gardens and summer residents, at a time when vegetables begin to ripen.

Zucchini cutlets with minced meat - classic preparation

To prepare our food, it makes no difference what type of zucchini grew in the garden; any will do.

The best size to use zucchini is about 20 centimeters.

This zucchini has good taste, and the seeds are very small.

How to cook zucchini cutlets with minced meat in the oven - video

It can be offered to everyone, including small children from two years old and patients with digestive system problems.

In this case, you just need to reduce the amount of spices.

Zucchini cutlets with meat - infographics

Try these real organic spices for making cutlets and more.

Meat cutlets with zucchini: step-by-step recipe with photos

You can add variety to baby food or the menu during active training by using meat cutlets with the addition of raw vegetables. They are easy and simple to prepare yourself, using both frying in a pan and baking in the oven as heat treatment. An affordable and budget-friendly vegetable, zucchini, is introduced as a herbal ingredient. With minor variations, the basic recipe can be used for dietary purposes for the prevention and problems with the gastrointestinal tract.

Depending on the type of minced meat, the taste of the cutlets will differ. Sometimes the priority in the choice is the usefulness of the products (when drawing up treatment and preventive menus). Then preference is given to chicken or fish, and the addition of additional ingredients is strictly regulated. Meat cutlets with zucchini, a recipe with step-by-step photos for which we offer, will be prepared from chopped fillet.

Tip: minced meat and zucchini cutlets are best prepared using chicken. Since it is somewhat dry, it will well absorb the excess moisture that is present in the zucchini.

Cooking time : 45 minutes

Number of servings: 6

Energy value

calorie content – 198 kcal;
proteins – 21.2 g;
fats – 50.1 g;
carbohydrates – 5.9 g.

Ingredients

minced meat (chopped chicken) – 400 g;
zucchini – 250 g;
eggs – 2 pcs.;
semolina – 2 tbsp;
salt - to taste;
black pepper - to taste;
fresh herbs, carrots, onions and garlic - optional.

Step-by-step preparation

Wash the zucchini, dry it on a napkin (it is necessary to remove the hard skin from ripe fruits and remove the pulp and seeds), grate on a coarse grater. It is not recommended to chop the vegetable too much, as the cutlets will be loose.
Set the container with the zucchini aside for 10 minutes to allow the juice to drain. To speed up the process, lightly salt the product and cover with cling film on top.
Add 2 eggs to the minced chicken. It is better to first break them into a separate bowl and make sure that no shell fragments get in and that the yolk is fresh.
It is necessary to add salt and spices in small portions, tasting the minced meat. Adding black pepper to the dish will make the cutlets piquant. Squeeze the zucchini mass with your hands and stir into the minced meat.
At this stage, add semolina and leave the product for 20-30 minutes so that the cereal absorbs excess liquid and softens, thanks to which the meatballs will keep their shape during the heat treatment period.
Zucchini cutlets are easily molded with hands dipped in cold water.
Place in hot vegetable oil and fry for 4-6 minutes. from each side. For dietary and sports nutrition, it is necessary to stew the products after frying in a tomato for 20 minutes.

You can add variety to the recipe for meat and zucchini cutlets in terms of spices and additives. For example, exclude hot seasonings and replace them with fresh herbs - parsley, dill. The calorie content of the dish can be reduced by adding oatmeal or wheat flour instead of semolina. It is believed that 5-10 drops of lemon juice will make the minced meat juicy and soft.

Tip : to make a tasty cutlet that is healthy for baby food, it is recommended to add raw oatmeal instead of semolina, and replace the spices with onions and boiled carrots. Cook the dish in the oven.

The combination of meat and zucchini provides an optimal combination of nutrients in one dish. Minced meat contains proteins, and zucchini and semolina add carbohydrates. Nutritionists include this recipe in the fitness training menu to provide energy support to the body.

In order for the meatballs with zucchini to retain their shape and not fall apart during frying, they must be rolled in flour or breadcrumbs.

Meat and zucchini cutlets can be quickly cooked in the oven by placing them on a sheet of foil, greased with a thin layer of vegetable oil using a silicone brush. This processing method will allow you to cook from any type of minced meat and make the dish suitable for dietary and sports nutrition. Combining meat and vegetables will add variety to the children's menu, especially for picky kids who don't like vegetables.

How to cook cutlets with minced meat and zucchini

1. Grate the zucchini on a medium or coarse grater. Add salt and let stand for 5-10 minutes so that the zucchini releases its juice. Squeeze out the juice.

2. Cut the crust off the bread and soak it in milk. Mix with zucchini and grated garlic.

3. Add minced meat. Salt and pepper.

4. Mix thoroughly.

6. Fry the cutlets first on both sides until brightly browned, then cook until cooked over low heat with the lid closed. This cooking method will prevent the cutlets from falling apart.

Bon appetit!

Almost all cutlets are made according to the same principle. The zucchini dish is no exception. Without going into details, the cooking technology is as follows:

Peel the zucchini and remove the seeds if the vegetable is large;
coarsely chop and chop the zucchini in any convenient way (meat grinder, blender, grater);
mix all the ingredients and knead the minced meat;
season the minced meat with salt and spices (pepper, basil, dill, parsley);
form cutlets and roll in breading;
heat treatment (frying, baking, steaming, in a slow cooker).

Everything is very simple. True, each recipe has its own nuances, depending on what ingredients, in addition to minced meat and zucchini, will be used.

Cutlets with minced meat and zucchini with semolina

The most common option for preparing most cutlets involves using soaked white bread. However, it is better to put semolina, rather than bread crumb, in minced meat cutlets with zucchini. For these cutlets you will need:

minced meat (beef or pork) – 400-450 g;
zucchini – about 500 g (1 medium-sized fruit);
semolina – 50 g;
eggs – 1 pc.;
garlic – 2-3 cloves;
salt and spices - to taste;
vegetable oil and breadcrumbs - for frying.

Peel the zucchini and grate it on a medium grater. Squeeze out excess juice from the resulting mass with your hands. Place the grated vegetable into the minced meat, add the egg, semolina, crushed garlic, salt and spices. Knead the mixture thoroughly and leave for 20 minutes so that the semolina is saturated with meat and vegetable juices.

Form cutlets with wet hands, roll in breadcrumbs and fry in vegetable oil. When one side is browned, turn the cutlets over and cover the pan with a lid and fry until done.

You can serve minced meat cutlets with zucchini with any side dish.

Cutlets with minced meat and zucchini without eggs

By replacing semolina with white bread (a couple of slices), soaked in milk and adding a little onion (1 small head) to the minced meat, you can prepare meat cutlets with zucchini and without eggs.

The technology for preparing this dish is standard: the ingredients are mixed well, cutlets are formed and fried in a frying pan until cooked.

Zucchini cutlets with minced meat and semolina (quick and tasty recipe)

This is one of the easiest ways to prepare meat cutlets with zucchini. To ensure that the cutlets keep their shape and do not lose a lot of moisture, we will add a little semolina to the minced meat.

As planned, we will bake in the oven, but if desired, such cutlets can be steamed (30 minutes) in a double boiler or multicooker with the appropriate setting.

Ingredients:

Minced chicken – 0.5 kg.
Onion – 1 head;
Semolina – 2-4 tbsp. spoons;
Zucchini – 1 small (young);
Salt and other spices - to taste;

How to cook

Step 1. Rinse the zucchini, trim its edges, and trim off the peel if desired. If there are dense seeds, remove them. Three vegetables on a coarse grater. Lightly salt, stir and let it brew for a while (until the juice releases).
Step 2. Chop the onion finely. Add the onion to the minced meat, and add 2 tablespoons of semolina. Salt and pepper.
Step 3. Squeeze the zucchini with your hands or through cheesecloth, then add this pulp to the minced meat. To stir thoroughly. Let stand for 10 minutes until the semolina swells.

If the minced cutlet turns out to be too liquid, add a little more semolina, it will absorb all the moisture.

Step 4. Grease your hands with oil or moisten with water, take a little minced meat, then roll it into a ball. Flatten the ball slightly to get the usual cutlet shape. Thickness and size are at your own discretion.
Step 5. Place the pieces on a greased baking sheet. Place in an oven preheated to 180 degrees for about 30 minutes. If your oven is very hot, bake the cutlets under foil for the first 20 minutes.

If you are going to steam, pour 1-2 glasses of water into the multicooker bowl and place a special attachment on top. Place the cutlets, close the lid and turn on the “steam” mode. It will take about 30 minutes, maybe even less.

Cutlets with minced meat and zucchini in the oven

For lovers of dietary dishes, minced chicken cutlets with zucchini are perfect. And in order to reduce the number of calories to a minimum, you can not fry the meat flatbreads in oil, but bake them in the oven. In these cutlets you will need to put:

minced chicken – 800-850 g;
zucchini – 300-500 g (1 small or medium fruit);
eggs – 1 pc.;
onion – 1 small head;
salt, herbs (dill, parsley, cilantro) and spices - to taste;
vegetable oil - for pre-frying.

Peel the onion and zucchini and grate on a fine grater. Mix the minced chicken with the egg, then add chopped vegetables, salt, herbs, spices and knead well.

How to cook “Meat cutlets with zucchini”

1. Defrost minced meat. While the minced meat sits and defrosts, grate the zucchini on a coarse grater. Squeeze the juice from the zucchini and pour it out.

2. Mix chopped zucchini with defrosted minced meat, beat in the egg. Salt and pepper to taste. You can also add your favorite seasonings. Mix the minced meat thoroughly to obtain a homogeneous mass.

3. Next, we form cutlets from the minced meat and bread them in flour.

4. Heat vegetable oil in a frying pan. Place our cutlets in hot oil and fry on both sides over low heat until golden brown.

5. The zucchini cutlets are ready, you can set the table and serve the dish! Bon appetit!