Just mix zucchini and eggs! It's so delicious that I often make it in the summer.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: none

Nutritional yeast offers a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier; canola oil is more affordable.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: none

Dried herbs are convenient and last longer.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cucumbers

Yellow squash is a similar texture; cucumbers are often less expensive.

Preheat the oven to 180°C (356°F).

Slice 2 zucchini and sprinkle with salt; let them sit for 10 minutes to release excess juice.

Rub the zucchini well and squeeze out the excess juice.

In a bowl, mix 3 eggs with salt, garlic powder, paprika, and black pepper.

Add 4 tablespoons of flour to the egg mixture and stir well.

Dress the zucchini first in flour and then in the egg mixture.

Heat olive oil in a skillet over medium heat.

Fry the coated zucchini until golden brown on both sides, about 3-4 minutes per side.

Place fried zucchini on a paper towel to absorb excess oil.

In another bowl, mix 80 grams of cheese, 2 tablespoons of mayonnaise, and 2 cloves of garlic; spread this mixture over the zucchini.

Bake the zucchini with cheese mixture in the oven for an additional 5-7 minutes.

Prepare the schnitzels by squeezing out excess juice from 3 potatoes and 1 zucchini.

In a bowl, mix the potato and zucchini puree with 1 egg, 50 ml of milk, and season with salt and black pepper.

Form schnitzels from the mixture and coat them in breadcrumbs.

Fry the schnitzels over medium heat until golden brown on both sides, about 4-5 minutes each side.

Serve the schnitzels with a side of 2 tablespoons of Greek yogurt and 2 tablespoons of mayonnaise.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens