How to Make Zucchini and Oatmeal Cutlets: A Nutritious and Easy Homemade Recipe
Perfect for a Healthy Snack, Light Lunch, or Party Appetizer!
If you’re on the hunt for a wholesome yet satisfying dish, these Zucchini and Oatmeal Cutlets are just what you need. This easy homemade zucchini and oatmeal cutlets recipe combines fresh garden veggies with hearty oats to create a nourishing, gluten‑free option that pleases both kids and adults. Whether you’re looking for a quick weeknight meal, a protein-packed snack, or the best zucchini and oatmeal cutlets recipe to serve at gatherings, this guide has you covered.
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Ingredients for Zucchini and Oatmeal Cutlets
- 2 medium zucchinis (about 3 cups grated; excess moisture removed)
- 1 cup rolled oats (certified gluten‑free if needed)
- ½ cup finely chopped onion
- 2 garlic cloves, minced
- ¼ cup fresh parsley, chopped
- 2 tablespoons grated Parmesan cheese (optional)
- 1 large egg (or flax egg for vegan option)
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
- ½ teaspoon sea salt
- 2 tablespoons olive oil (for pan‑frying)
Step-by-Step Instructions for Zucchini and Oatmeal Cutlets
Step 1: Prepare the Zucchini
Wash and trim the zucchinis. Grate them on a coarse grater into a large bowl. Sprinkle with a pinch of salt, stir, and let sit for 5–10 minutes to draw out excess moisture.
Step 2: Remove Excess Moisture
Place the grated zucchini in a clean kitchen towel or cheesecloth. Squeeze firmly over the sink to remove as much liquid as possible—this ensures your cutlets aren’t soggy.
Step 3: Combine the Cutlet Mixture
Return the drained zucchini to the bowl. Add rolled oats, chopped onion, minced garlic, parsley, Parmesan (if using), egg, oregano, pepper, and salt. Stir until evenly combined. The oats will absorb remaining moisture and bind the mixture.
Step 4: Shape the Cutlets
Divide the mixture into 8 even portions. With damp hands, shape each portion into a ¾‑inch‑thick patty. Uniform sizes ensure even cooking.
Step 5: Pan‑Fry to Golden Perfection
Heat olive oil in a large nonstick skillet over medium heat. Once shimmering, add cutlets in a single layer without crowding. Cook 3–4 minutes per side, until golden brown and crisp. Transfer to a paper‑lined plate to drain excess oil.
Step 6: Serve and Enjoy
Serve your zucchini and oatmeal cutlets warm, garnished with fresh parsley. They’re fantastic on their own, atop a crisp salad, or nestled in burger buns with your favorite toppings. For a Mediterranean twist, pair with tzatziki or hummus for dipping.
Helpful Tips for the Best Zucchini and Oatmeal Cutlets Recipe
- Choose Firm Zucchini: Medium‑sized fruit are less watery and seedy.
- Don’t Skip the Drain Step: Well‑drained zucchini yields crispier cutlets.
- Customize Herbs & Spices: Swap parsley for cilantro or dill, add smoked paprika or cumin.
- Make Ahead & Freeze: Shape cutlets, freeze on a tray, then transfer to a bag. Reheat from frozen.
- Go Gluten‑Free: Use certified gluten‑free oats to maintain a celiac‑friendly dish.
- Bake for a Healthier Version: Brush cutlets with oil and bake at 200 °C (400 °F) for 20–25 minutes, flipping halfway.