Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, bean and zucchini cutlets. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
These delicious cutlets have been very popular in my catering this Fall. I created this recipe in the Summer, when me and my boyfriend were finishing the building of our log cabin. Suddenly we got really hungry and I happened to find a piece of zucchini and canned beans from our kitchen corner. This crispy and crunchy zucchini patties is an excellent way to introduce zucchini in your daily diet.
Bean and zucchini cutlets is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Bean and zucchini cutlets is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can cook bean and zucchini cutlets using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Bean and zucchini cutlets:
- Get stuffing mix
- Take water
- Get margarine
- Prepare Stovetop stuffing mix, dry
- Get kidney beans
- Take frozen chopped seasoning mix (onions, peppers, celery), thawed
- Make ready kidney beans, drained, rinsed and mashed
- Make ready zucchini, finely chopped
- Get seasoned salt
- Get black pepper
These quick and easy zucchini enchiladas are an easy weeknight family favorite whether you're vegetarian or not. They feel light and healthy, but they're still filling and satisfying. The secret is all in the homemade sauce: chunky tomatoes and onions, minced garlic, chili powder, honey, and ground. Sometimes, nothing hits the spot quite like pasta.
Instructions to make Bean and zucchini cutlets:
- Prepare the stuffing mix by combining the ingredients and heating in microwave to 1 1/2 to 2 minutes.
- Drain and rinse kidney beans. Mash well with fork or potato masher.
- Finely chop zucchini. If desired, put thawed seasoning mix in food processor and pulse for 20 seconds (depends on whether you want the batter to be smooth or chunky)
- In a large mixing bowl, combine all the prepared ingredients. Season with seasoned salt and pepper, as desired.
- Heat olive oil in large skillet. Make patties. Cook on medium heat until browned on one side. Turn and cook until heated through and browned.
The secret is all in the homemade sauce: chunky tomatoes and onions, minced garlic, chili powder, honey, and ground. Sometimes, nothing hits the spot quite like pasta. If you want the satisfaction of noodles without the extra carbs, spiralized zucchini "noodles" really are a worthy stand-in. They're mild in flavor but al dente in texture, and make the ideal base for hearty white beans and a mixture of Mediterranean herbs. Say hey to summer corn zucchini white bean soup.
So that’s going to wrap this up for this special food bean and zucchini cutlets recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
