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Adjust Servings:
Zucchini – 1
Parmesan – 2 oz (55 g)
Bread – 4 ½ oz (125 g)
Herbes De Provence – ½ tsp
Olive Oil – 3 tbsp
Feta – 3 ½ oz (100 g)
Garlic – 1 clove
Wheat Flour – 3 ½ oz (100 g)
Salt – to taste
Ground Black Pepper – to taste

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Zucchini Cutlets

Zucchini Cutlets

  • Healthy Food
  • 40 min
  • Serves 6
  • Medium




Many culinary art masterpieces appeared at the courtesy of Italians. In fact, it was they who developed one of the most popular squash varieties — zucchini. Is it that surprising that you can cook remarkably delicious dishes from this vegetable, then? Zucchini cutlets with an incredible depth of flavor, for instance.

Not only it has a unique taste, but it is also quite unusual. After all, not every day you enjoy hearty cutlets from zucchini, do you? The feta cheese gives the dish a new dimension, whereas garlic and spices — piquancy.



Thoroughly wash zucchini and grate it on a coarse grater. Season with salt and stir. Take the bread and make breadcrumbs using a mixer.


Squash the zucchini through a sieve. Add bread crumbs, feta, pressed garlic, herbs de Provence, and pepper.


Form cutlets from the mass, roll them in flour, and fry in olive oil. Sprinkle with grated Parmesan before serving.

Serve the rosy zucchini cutlets with any side dish. We recommend making delicious crisp Basmati rice or baked potatoes. Bon appétit!


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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