Cutlets baked with zucchini is a rather original dish that diversifies any family breakfast, lunch or dinner. At the same time, the cutlets are very tasty and juicy. Mashed potatoes, any porridge, pasta or stew are suitable as a side dish for such a dish.
Ingredients:
- 1 kg of any minced meat;
- 3 young zucchini;
- 1 large onion;
- 4 tbsp. l. tomato paste;
- 3 slices of loaf;
- 1 egg;
- 200 ml of boiling water;
- 3 tbsp. l. soy sauce;
- 1 bunch of dill;
- 1 tsp curry;
- garlic to taste;
- flour;
- 1 tbsp. l. sunflower oil;
- hops-suneli, a mixture of peppers, salt.
Preparation:
- Put the minced meat in a bowl, defrost and mash with a fork.
- Pass one zucchini, garlic and 3 slices of a loaf through a meat grinder, add to the minced meat and mix.
- Drive an egg into the prepared minced meat and pour in soy sauce. Season everything with salt, curry, suneli hops and a mixture of peppers. Then mix thoroughly until smooth and beat off a little.
- Wash two zucchini, dry with paper towels and cut into rings of medium thickness.
- Pour flour into a deep bowl. Grease the mold with oil.
- Form the same cutlets from the minced meat, roll them in flour and place them tightly in a baking dish, shifting zucchini rings from all possible sides.
- Send the filled form to the oven for 20 minutes, preheated to 180 degrees.
- Meanwhile, wash the dill, shake it off and chop finely with a knife.
- In a cup, mix hot water, tomato juice, salt and suneli hops.
- After 20 minutes, remove the form from the oven, pour over its contents with tomato paste, sprinkle with dill and send it back to the oven for 20 minutes. During this time, the cutlets with zucchini will be stewed well, and the tomato sauce will evaporate a little, turning into a tomato gravy.
- Ready cutlets, put on a plate, pour over with tomato sauce and serve with any side dish.
