Zucchini cutlets with tomato-basil dip

Cooking time
15 mins
Serves
2 people

Sweet

Salty

Sour

Spicy
Meal course
Breakfast
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Posted on
1 largezucchini
1 numberegg
1 cupall-purpose-flour
1 cupbread-crumbs
1 teaspoonchopped-green-chillies
1 table-spooncrushed-ground-nuts
1 table-spoonchopped-corriander
2 teaspoonsalt
1 cupgrated-cheese-parmesan-or-cheddar
1 table-spoonvegetable-oil
1 cupsun-dried-tomatoes
10 numberfresh-basil-leaves
1 numbergreen-chilli
1 numberfreshly-squeezed-lime-juice
1 table-spoonextra-virgin-olive-oil
1 teaspoonblack-pepper-powder

A mouth watering healthy recipe that can be relished at any time of the day.

  1. Wash and grate 1 large Zucchini and tightly squeeze all the juice from the grated zucchini using a muslin cloth.
  2. In a large bowl take the Squeezed zucchini and add one egg to it and mix.
  3. Add the remaining ingredients (1/2 cup flour, 1/2 cup bread crumbs,shredded cheese, chopped chilli, crushed ground nuts, chopped corriander, and salt) and mix well.. The mix will be of a paste consistency.
  4. Heat one table spoon oil in a flat pan.
  5. Drop the paste on the pan using a spoon (an icecream scoop would be ideal) to get even size cutlets.
  6. Cook until the cutlets are golden brown on both sides.
  7. While the cutlets are getting done prepare the tomato-basil dip.
  8. Tomato-basil dip preparation- Add 1 cup sun-dried tomatoes ,10-12 fresh basil leaves, 1 medium green chillies, juice of one lime,one table spoon of extra virgin olive oil, 1 teaspoon salt and a pinch of black pepper powder, in a mixer jar. and blend until smooth paste is formed.
  9. Serve the cutlets with tomato-basil dip and some green salad on side.

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