Today, I’d like to share with you one of my favorite ingredients – the wonderful zucchini. Its delicate flavor and versatility make it a constant temptation for me. And as a result, today I have a truly fantastic idea for lunch that’s quick to prepare, simple to execute, and of course, incredibly tasty – „ZUCCHINI CUTLETS”. Are you ready to try this culinary delight with me? Discover how just a few ingredients and a touch of creativity can take your taste buds on an unforgettable journey!
- 2 zucchini
- 2 large eggs
- 5 slices of bacon
- vegan cream / or sour cream
- vegan yogurt / or natural yogurt
- 2 scallions, minced
- 2 tablespoons minced fresh dill
- favorite green salad
- ½ cup crumbled feta cheese
- 1 medium garlic clove, minced or pressed through a garlic press
- ¼ teaspoon black pepper
- ¼ almond flour (or use any)
Wash the zucchini and grate them, sprinkle with salt and set aside for 5 minutes – then drain well to remove excess water. In the meantime, chop the onion and bacon, and gently sauté them in olive oil. In a bowl, combine all the ingredients to obtain a uniform mixture. Preheat the oven to 180 degrees Celsius and shape the mixture into patties according to your preference. Bake for 20 minutes (it’s best to monitor the color). Another option is to fry them on a well-heated pan until they are golden brown.
In a bowl, mix 5 tablespoons of vegan sour cream (I use coconut) with 5 tablespoons of vegan yogurt. Grate one cucumber, drain the water, and combine it with the sour cream and yogurt. Season it with a mild spiciness.
Pair the whole dish with your favorite green salad.