Baked Stuffed Zucchini Cutlets

Here is a recipe for delicious baked stuffed zucchini cutlets that both adults and children may like. Remember that these can be adapted based on your tastes or dietary needs.

Ingredients

• 4 medium zucchinis
• 200 g of mozzarella (or a cheese that melts well)
• 50 g of cooked ham (optional, for a vegetarian variant simply exclude it)
• Breadcrumbs
• Grated Parmesan cheese
• 2 eggs
• Salt
• Pepper
• Oregano or other aromatic herbs to taste
• Extra virgin olive oil

Preparation

1. Wash the zucchinis and cut them into longitudinal slices about half a centimeter thick. You can get even slices using a mandolin slicer.
2. Lay the slices out on a work surface and lightly sprinkle with salt to encourage the release of water. Let them rest for about 15-20 minutes, then pat them dry with kitchen paper.
3. In the meantime, cut the mozzarella and cooked ham into small pieces or strips to facilitate stuffing.
4. In a bowl, beat the eggs with a pinch of salt, pepper, and the chosen herbs.
5. In another bowl, mix the breadcrumbs with the grated Parmesan cheese, a pinch of salt, and a drizzle of oil to make everything crunchier.
6. Take a slice of zucchini, place some mozzarella and cooked ham in the center, then cover with another zucchini slice, forming a “sandwich”.
7. Dip the stuffed cutlets first in the egg and then in the seasoned breadcrumbs, pressing well to make the coating stick.
8. Place the breaded cutlets on a baking tray lined with parchment paper and drizzle with a little oil.
9. Bake in a preheated oven at 200 °C for about 20-25 minutes or until they are well golden and crispy.
10. You can turn the cutlets halfway through the cooking time to ensure they brown evenly.

Serve your baked stuffed zucchini cutlets hot, perhaps accompanied by a fresh salad or a light side dish.

Curiosity

Zucchini is an extremely versatile vegetable and is used in many Italian cuisine recipes, both raw in dips and as an ingredient in first courses, such as stuffed zucchini flowers or sautéed zucchini. In this recipe, zucchini replaces the classic meat cutlet creating a lighter dish suitable for those following a vegetarian diet.