Zucchini chops and oatmeal
Put the grated zucchini in a colander, sprinkle with a little salt and let it steep for 10 minutes to remove excess water. Then squeeze the zucchini with a clean cloth or cheesecloth.
Mix the ingredients:
Add the onions and chopped parsley. Mix well.
Add oatmeal, flour, herbs de Provence, salt, black pepper and paprika. Blend until all the ingredients are well combined and the mixture holds.
In a large bowl, combine the grated zucchini, carrots, potatoes, and minced garlic.
Shaping the patties:
Baking the patties: Take a small amount of the mixture and shape it into a patty. Repeat the process until the mixture is used up.
Heat a nonstick skillet over medium heat and add a little
cook patties for 3 to 4 minutes per side, or until golden brown and cooked through.
Serve:
Serve the zucchini oatmeal patties warm, garnish to taste.
Serving suggestions
: Serve with a salad or steamed vegetables for a complete meal.
Serve with a sauce such as tzatziki, crème fraîche or a light sauce.
Cheese variation
: Use the cheese of your choice, such as cheddar, mozzarella, or feta.
Squeeze out excess water: Be sure to squeeze as much water as possible out of the grated zucchini so that the cutlets don’t get too soft.
Seasoning: Add a pinch of chili flakes or cayenne pepper for a spicy kick.
Nutritional
Benefits Zucchini: Low in calories and rich in vitamins and minerals.
Oatmeal: Provides fiber and helps bind cutlets.
Carrots and potatoes: Provide extra texture and nutrients.
Vegetarian Nutrition Facts
: This recipe is suitable for vegetarians.
Gluten-free version: Use gluten-free flour and oatmeal.
Storage tips
Refrigeration: Store leftover cutlets in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet or microwave before serving.
Why you’ll love this recipe
Easy to make: Simple ingredients and quick to prepare.
Healthy and nutritious: Rich in vegetables and whole grains.
Delicious: A tasty and satisfying meal at any time of the day.
Mix the ingredients:
Add the onions and chopped parsley. Mix well.
Add oatmeal, flour, herbs de Provence, salt, black pepper and paprika. Blend until all the ingredients are well combined and the mixture holds.
In a large bowl, combine the grated zucchini, carrots, potatoes, and minced garlic.
Shaping the patties:
Baking the patties: Take a small amount of the mixture and shape it into a patty. Repeat the process until the mixture is used up.
Heat a nonstick skillet over medium heat and add a little
cook patties for 3 to 4 minutes per side, or until golden brown and cooked through.
Serve:
Serve the zucchini oatmeal patties warm, garnish to taste.
Serving suggestions
: Serve with a salad or steamed vegetables for a complete meal.
Serve with a sauce such as tzatziki, crème fraîche or a light sauce.
Cheese variation
: Use the cheese of your choice, such as cheddar, mozzarella, or feta.
Squeeze out excess water: Be sure to squeeze as much water as possible out of the grated zucchini so that the cutlets don’t get too soft.
Seasoning: Add a pinch of chili flakes or cayenne pepper for a spicy kick.
Nutritional
Benefits Zucchini: Low in calories and rich in vitamins and minerals.
Oatmeal: Provides fiber and helps bind cutlets.
Carrots and potatoes: Provide extra texture and nutrients.
Vegetarian Nutrition Facts
: This recipe is suitable for vegetarians.
Gluten-free version: Use gluten-free flour and oatmeal.
Storage tips
Refrigeration: Store leftover cutlets in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet or microwave before serving.
Why you’ll love this recipe
Easy to make: Simple ingredients and quick to prepare.
Healthy and nutritious: Rich in vegetables and whole grains.
Delicious: A tasty and satisfying meal at any time of the day.
