Zucchini is a relatively inexpensive raw material. They are tasty, easy to work with, and can be made into healthy and affordable meals. Its origin is in Italy, but it has long had a permanent place in our gardens. In addition to great soups and vegetable dishes, you can also make great cutlets.
Zucchini are healthy and full of water
Thanks to its high water content, it ranks among the foods that help drain the body. It also contains provitamin A and helps heal the gut. It is inherently low-calorie, which does not happen if we prepare it in triple packs. Frying destroys some substances that are beneficial to health. It can be eaten in different ways, if young, even raw as part of vegetable salads.
What will you need?
For the courgette slices, prepare:
- 4 eggs
- 100 g of breadcrumbs
- 100 g of eidamu
- 50 g of flour
- Zucchini
- Pepper, salt
Optionally, you can also prepare a teaspoon of dried onion.
How about that?
Grate the Eidam (it can also be Gouda) and beat the egg into it. Add pepper, salt, onion to taste. Mix everything thoroughly. In another dish, mix the flour with the breadcrumbs. Peel the courgettes and cut them into slices. Then add salt and let them rest for an hour so that the courgettes release water. Then dry them one by one, pass them in the cheese mixture and then in the flour with the breadcrumbs. Wrap the zucchini twice and fry them on both sides.
You can also cook the zucchini in oil
Would you rather have zucchini in a different preparation? Also excellent in the oven with a few drops of oil. It’s a more dietary treat than the three-pack. Zucchini soups fit perfectly into the diet, or you can eat them alone with salt and a few drops of lemon.
Beware of bitter zucchini
When you find that zucchini is bitter, throw them away. You shouldn’t even use it for heat treatment. It may contain poisonous cucurbitacin, which causes not only a bitter taste, but also indigestion.
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