Beef cutlets with zucchini and cheese

Beef and minced zucchini cutlets with cheese is a great way to combine vegetables and meat in one dish, making it not only tasty, but also healthy.

The addition of cheese gives the cutlets a special piquancy and juiciness, making the flavor more rich and expressive.

Cutlets of zucchini and minced meat with cheese are characterized by a tender, juicy texture, thanks to the content of zucchini, which adds moisture and lightness. The stuffing makes the flavor rich and full, and the cheese in the middle of the cutlets melts when baked or fried, creating a nice stretchy texture and extra flavor depth. The contrast of the textures of the soft meat and melted cheese with the slight crispness of the outer shell makes each piece especially appealing.

These cutlets are perfect with light side dishes such as boiled or baked young potatoes, a fresh vegetable salad or a light vegetable casserole.

They can be served with fresh herbs, such as parsley or dill, to add freshness and flavor.

The cutlets also go well with a variety of sauces, from classic tomato to creamy sauces such as classic tartar or Lebanese tartar.

This dish will be a great choice for a family dinner or lunch, offering a tasty and balanced combination of ingredients.

⏱ Cooking time —20 minutes overall. Includes 20 minutes of preparation and cooking + 0 minutes unattended.

🔪 Ingredients

For ~10 cutlets:

• 500 g (1 lb) ground beef (or beef+pork mix)
• 1 zucchini (approx. 250 g)
• 100 g (3 ½ oz) cheddar cheese
• ½ yellow onion
• 1 tsp. paprika
• 1 egg
• 70 g (2 ½ oz) extra wheat flour + (1-2 tbsp. as needed)
• salt
• black pepper
• vegetable oil for frying

🥣 Directions

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Ingredient Preparation

Peel half of the onion and cut into small cubes.

Then shred and cut off the sides of 1 zucchini (weighing about 250 g).

Put 500 g (1 lb) of ground beef (or beef+pork mix) in a deep bowl.

Preparation of minced meat

Season the mince with pepper, add 1 tsp. paprika and grate 1 zucchini, 100 g (3 ½ oz) cheddar cheese directly into it, beat 1 egg.

Add finely chopped onion and 70 g (2 ½ oz) of wheat flour (if the mince is too wet and the cutlets fall apart – add 1-2 tbsp. more flour).

Salt with 2-3 pinches of salt and mix well.

Frying cutlets

Heat a couple tablespoons of neutral vegetable oil in a large skillet over medium heat.

Form cutlets and place on the pan, using either a tablespoon or your hands, as you prefer.

Cook for 4-5 minutes on each side.

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