- Zucchini 4
- Eggs 2 • 130 kcal
- Milk 40 ml (⅕ cup) • 49 kcal
- Breadcrumbs 200 grams (almost 2 cups)
- Grated cheese 50 grams
- Type 00 flour 5 tablespoons
- Basil or parsley as much as is needed
- Extra virgin olive oil as much as is needed
- Salt as much as is needed • 1 kcal
Zucchini cutlets are a simple and very tasty appetizer or side dish. Very easy to make, just cut the zucchini into oblique slices, pass them in a delicious and rich breading and you can bake them in the oven (or alternatively fry them in hot oil), to obtain a crunchy and irresistibly fragrant preparation. Here is a delicious and original idea to let even the children t of the house eat vegetables or to serve it at a buffet with friends. Zucchini cutlets can also be prepared in advance and heated at the last moment; success will always be guaranteed.
How to prepare zucchini cutlets
Wash the zucchini and cut the ends, then cut them into oblique slices about 4 mm thick (1).
Quickly pass them in the flour (2).
Lightly beat the eggs in a bowl (3).
Add the grated cheese to the breadcrumbs (4) and then flavor everything with a little chopped parsley (or basil).
Pass the floured zucchini slices first in the egg (5) and then in the flavored breadcrumbs.
Arrange the slices of zucchini on a baking sheet, well spaced (6), and then season with a drizzle of oil and a pinch of salt. Bake them in a preheated oven at 200 ° degrees C with the grill on for about 10 minutes, making sure to turn them halfway through cooking.
Once golden brown, take the zucchini cutlets out of the oven and transfer them to a serving dish. Garnish with some basil leaves and serve hot (7).
Preservation
The zucchini cutlets can be preserved in the refrigerator, closed in a special airtight container, for a maximum of 2 days.
