Minced meat and zucchini cutlets in a frying pan

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.

How to cook a meat treat with steamed vegetables

If you decide to lose some weight, include tender and extremely tasty steamed meatballs in your diet. A slow cooker recipe that we have selected especially for you will help you prepare cutlets with zucchini and minced meat!

Cooking time: 1 hour 10 minutes

Number of servings: 5

Energy value

calorie content – 109 kcal;
carbohydrates – 3.7 g;
proteins – 11.8 g;
fats – 2.8 g.

Ingredients

small zucchini – 2 pcs.;
veal – 0.37 kg;
leek – 1 pc.;
salt – 7-9 g;
oatmeal flakes – 60 g;
black pepper – 5 g;
Italian herbs – 1 pinch.

Step-by-step preparation

Wash the zucchini and cut into thick slices. If fairly mature vegetables are used for the dish, it is necessary to free them from seeds. Grind the prepared zucchini using a blender.
Wash the veal, wipe with a dry towel, and divide into arbitrary pieces. Place the meat in a food processor and turn it into a paste.
Rinse the leeks with water, then chop into miniature rings.
Pour the oatmeal into a separate container and crush it using a mortar.
Combine all ingredients, add salt, herbs and spices. Then wet your hands with cold water and mix thoroughly until the mass becomes firm and elastic.
Make five balls of the same size from the prepared minced meat, then give them a slightly elongated shape.
Pour 0.6 liters of water into the multicooker. Place the meat pieces in a special basket and place them inside the device.
Select the “Steam” mode and time – 40 minutes.

Tip: if the cutlet mixture is not dense enough, it is recommended to place it in the cold for an hour. During this time, the minced meat will thicken and it will be very convenient to work with.

After the sound signal about the end of the process, leave the dish in the multicooker for 13-17 minutes so that it infuses and becomes even tastier. It is advisable to serve steamed meatballs with sour cream sauce, vegetable salad, or buckwheat porridge.

Be sure to include meat cutlets with zucchini in your diet, cook them as often as possible and treat them to your family. A little time and effort - and now you have a simple, versatile dish on your table, suitable for a hot lunch or a quick snack. Bon appetit!

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: How to cook cabbage until softened in: a saucepan, a double boiler, a slow cooker. Delicious food recipes.
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.

Good advice

If the zucchini peel is too hard, it is best to peel it.
For pan-fried cutlets, it is important that the juice from the zucchini is thoroughly squeezed out.
For frying, cutlets can be breaded in breadcrumbs, flour or egg.

My family really loves burgers, so I had to learn how to make burger patties. It turned out that it is quite simple and accessible. I don't really like cutlets made from one type of minced meat. I most often fry cutlets from minced beef and pork. When we want a less fatty dish, we make cutlets in the oven. The main thing is to add more onions to the minced meat so that the cutlets do not lose their juiciness. During Lent, I prepare pea cutlets, which can be fried in a dry frying pan without adding oil.

Friends, have you tried frying or baking zucchini and minced meat cutlets in the oven? Tell us about your culinary achievements!

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.

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.

Required Products:

zucchini - 500 g;
any minced meat - 400 g;
chicken egg - 1 pc.;
onion - 1 pc.;
garlic, herbs, spices - to taste.

In this recipe, it is quite acceptable to violate the proportions. The cutlets will change their taste, but in any case they will be soft and tasty.

Product preparation:

Grate clean dry zucchini. Any grater will do, but it’s better to choose a medium one.
Lightly squeeze out the liquid. There is no need to be diligent.
Grind the meat. Any type of meat is allowed.
Grind the onion, garlic, and herbs in the usual manner.

Salt, black pepper, parsley, marjoram and garlic are ideal as spices.

Progress:

Combine the squeezed zucchini, meat and egg in a large container and mix.
Add all other ingredients and prepare homogeneous minced meat.
Leave the minced meat to rest for 10 minutes.
At this time, prepare a baking sheet and oven.
Grease a warm baking sheet with any vegetable oil.
Turn on the oven and set it to 180°.
Form into medium-sized patties and place on the prepared baking sheet.
Place the pan in the oven for about 30 minutes.

Housewives who love originality can use silicone dough molds. Then the finished cutlets will take the shape of flowers or stars.

This dish is not inferior in taste to the most exquisite dishes.

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.

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.

With turkey

Turkey cutlets with zucchini turn out even better than chicken cutlets. A good option for children.

Required Products:

zucchini – 0.3 kg;
two eggs;
3 tablespoons flour;
seasonings and herbs;
minced turkey – 0.7 kg

Cooking process:

Make minced meat or use ready-made meat. Place the peeled and chopped zucchini on a coarse grater. It is necessary to squeeze out excess juice from it, otherwise the mass will come out very liquid.
Add eggs, finely chopped herbs, selected seasonings to the minced meat, don’t forget to add salt and flour. Look at the consistency; you may need a little more or, on the contrary, less.
Make round pieces, sprinkle a little flour on top and fry for a few minutes on both sides.

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.

Beef cutlets with zucchini recipe

Place the loaf pieces in a bowl and fill with warm water or milk. Leave for 10 minutes.

Remove the skin from the lard. Peel the onion and garlic. Cut the onion into 4 parts, cut it and garlic into small cubes.

Dice the onion and garlic.

Wash the piece of beef for the cutlets and pat dry to remove excess moisture. Many housewives think that any meat is suitable for making cutlets, even those with veins and films. Actually this is not true. The cutlets will turn out soft and melting only from high-quality meat. Cut the beef into pieces.

Pass through a meat grinder.

Twist the lard. Mix the meat with lard.

Wash the zucchini. Remove the skin from it. Grate on a medium grater. If you use old zucchini with pulp with large seeds for beef cutlets, then remove the center before grating it.

Beat the eggs into the bowl with the ground beef and lard.

Add salt and spices. Add chopped zucchini and onion. Squeeze the moisture out of the loaf. Crumble it into a bowl with the rest of the ingredients.

Mix the ground beef and zucchini patties using your hands. As you can see in the photo, the minced meat turned out to be of a non-uniform consistency.

Using an immersion blender, blend the cutlet mixture until smooth.

Now beef with zucchini will turn out tasty, juicy and soft.

All that remains is to make cutlets from the minced meat and fry them in vegetable oil. Using wet hands, form ground beef into patties. If chicken and pork cutlets are usually prepared in a round shape, then beef cutlets and mixed minced meat cutlets are prepared predominantly in an oval shape.

Place breadcrumbs in a bowl. Roll the cutlets in them. the finished beef cutlets with zucchini on both sides until golden brown.

Here I would like to add that it is thanks to the breadcrumbs, which during frying will turn into a crispy crust in a matter of minutes, that the juice will remain inside the cutlets, and thus the cutlets will not turn out dry.

While frying the cutlets, turn the heat to low so that they can be completely cooked inside. There is no need to cover the pan with a lid. Serve hot and tasty beef cutlets immediately. Enjoy your meal. I will be glad if you liked this recipe for beef cutlets with zucchini.

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.

General principles

There are a number of rules that you need to follow when preparing meat cutlets with zucchini. They are based on the ability of the vegetable to be combined with other products and on its characteristics:

For cooking, use only fresh zucchini; there is no need to boil it;
Before chopping, the vegetable must be soaked for 20 minutes in salted water, then transferred to a colander and allowed to drain;
the fruits can be twisted through a meat grinder, grated or simply cut into small thin strips, this will only change the consistency of the cutlets;
When cooking, you should add any spices and seasonings you like to the minced meat.

You can store a dish prepared for future use in the freezer for up to 2 weeks, this will not lose its taste and quality.