Of course! Zucchini and Oatmeal Cutlets are a fantastic, healthy, and budget-friendly vegetarian option. They’re tender on the inside with a wonderfully satisfying crispy exterior, making them a perfect main course, sandwich filler, or snack.
Why You’ll Love This Recipe
These cutlets are a clever and delicious way to use up summer zucchini. The oatmeal acts as a fantastic binder and adds a heartiness that makes them feel substantial, unlike some veggie burgers that can fall apart. They’re versatile, packed with flavor, and a hit with both kids and adults.
Zucchini and Oatmeal Cutlets
Prep Time: 20 minutes
Cook Time: 20 minutes
Yields: 8-10 cutlets
Ingredients
· 2 medium zucchinis, grated (about 3 cups)
· 1 teaspoon salt, divided
· 1 cup old-fashioned rolled oats (gluten-free if needed)
· ½ cup finely chopped onion
· 2 garlic cloves, minced
· ½ cup Parmesan cheese, grated (optional, for flavor)
· ¼ cup fresh parsley or dill, chopped
· 1 large egg, lightly beaten
· 1 teaspoon cumin powder or paprika
· ½ teaspoon black pepper
· 2-3 tablespoons olive oil or avocado oil, for pan-frying
For Serving (Optional)
· Yogurt sauce (yogurt, lemon juice, minced garlic, and dill)
· Burger buns or pita bread
· Lettuce, tomato, onion
· Your favorite burger toppings
Instructions
Step 1: Prepare and Drain the Zucchini
- Grate the zucchini using the large holes of a box grater.
- Place the grated zucchini in a colander set over a bowl and toss with ½ teaspoon of the salt. Let it sit for 10-15 minutes. This draws out the excess water.
- After 15 minutes, use your hands, a clean kitchen towel, or a piece of cheesecloth to squeeze the zucchini forcefully until you can’t get any more water out. This is the most crucial step for achieving a cutlet that holds together and gets crispy.
Step 2: Make the Cutlet Mixture
- In a large mixing bowl, combine the well-drained zucchini, rolled oats, chopped onion, garlic, Parmesan cheese (if using), parsley, egg, cumin, the remaining ½ teaspoon salt, and black pepper.
- Mix everything together until well combined. Let the mixture sit for 5-10 minutes. This allows the oats to absorb some of the moisture and soften slightly, which helps bind the cutlets.
Step 3: Form the Cutlets
- Take about ¼ to ⅓ cup of the mixture and form it into a patty about ½-inch thick. Press the mixture firmly in your hands to ensure it holds its shape. If the mixture feels too wet, you can add another tablespoon or two of oats.
- Place the formed cutlets on a plate or baking sheet.
Step 4: Cook to Golden Brown Perfection
- Heat 2 tablespoons of oil in a large non-stick or cast-iron skillet over medium heat.
- Once the oil is hot, carefully place the cutlets in the skillet, working in batches to avoid overcrowding.
- Pan-fry for 4-5 minutes per side, until deeply golden brown and crispy on both sides.
- If the pan looks dry, add the remaining tablespoon of oil for the second batch.
- For a firmer, crispier result, you can place the pan-fried cutlets on a baking sheet and bake in a preheated 375°F (190°C) oven for 5-10 minutes.
Step 5: Serve and Enjoy!
- Let the cutlets cool on a wire rack for a few minutes to keep them crispy.
- Serve warm with a side of yogurt sauce, in a burger bun with all the fixings, or alongside a fresh salad.
Chef’s Notes & Tips for Success
· Squeeze Thoroughly: Do not skip or rush the step of squeezing the zucchini. The success of the cutlets depends on removing as much water as possible.
· Oat Alternatives: You can use quick oats, but the texture will be less distinct. For a gluten-free version, ensure your oats are certified GF.
· Flavor Variations:
· Italian: Use basil and oregano instead of parsley, and add a tablespoon of sun-dried tomatoes.
· Spicy: Add a finely chopped jalapeño or a pinch of red pepper flakes.
· Herby: Use a mix of fresh mint, dill, and parsley.
· Baking Option: For a lighter version, you can bake them. Place the cutlets on a parchment-lined baking sheet, brush with oil, and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.
· Make-Ahead: You can prepare the mixture and form the patties up to a day in advance. Store them covered in the refrigerator until ready to cook.
· Storage: Store leftover cooked cutlets in an airtight container in the refrigerator for up to 4 days. Reheat in a toaster oven, air fryer, or skillet to maintain crispiness.
Enjoy these delicious, healthy, and surprisingly hearty vegetarian cutlets