Courgette and scamorza cutlets

Delicious vegetarian cutlets


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    Courgettes 450 g
  • 240_F_33543522_CpSgKLSmmLdMIc50hkZOVXl9vSMaFuyH
    Scamorza cheese (provola) 100 g
  • 240_F_98586331_3YVCA4AFAzXxyfZarAajXyRwTghqtQHm
    Breadcrumbs 50 g
  • 240_F_54240948_WHQIZ8PUV3bBDjlPRdyWBC11nLn48UpV
    Grana Padano DOP 30 g
  • 240_F_253522857_T6dUWHE1579TjQ4XSe6STv3uMMNDGKia
    Fine salt to taste
  • 240_F_103721609_rw2dXvQ415srcv5G8LxW0KyMTwHahMMP
    Black pepper to taste
  • 240_F_279450196_FBK0UE4eyPGzUInNghw8dBMBK3BNiO6n
    Olive oil to taste


  • 1.

    Grate the courgettes with a medium-hole grater and place them on a colander in a large bowl.
  • 2.

    Lightly salt the courgettes and press them with a spoon so that they lose their water.
  • 3.

    Grate the scamorza cheese and add it to the drained courgettes.
  • 4.

    Add grated nutmeg, salt and pepper to taste
  • 5.

    Add breadcrumbs and cheese to the mixture and mix well
  • 6.

    Shape into patties (about 100 g each) and crush them to form cutlets, you will obtain 6 cutlets
  • 7.

    Coat your cutlets with beaten egg on both sides and then roll them in breadcrumbs
  • 8.

    Heat the olive oil in a pan and place the cutlets in it one at a time, cook over low heat on both sides until you get a nice crispy crust.

P.S. it is recommended to serve the cutlets hot.


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