by Marilyn

Zucchini croquettes: a delicious way to eat vegetables

This recipe is of course inspired by those of Ricardo and a la di Stasio , but I really adapted it according to the ingredients I usually have on hand, and also according to my son's tastes.

This dish comes back to the menu at least once a month with us since we LOVE the crispness of the croquettes, their freshness and that it allows us to eat vegetables without realizing it.

A vegetarian option for a weeknight meal or a tasty starter

It is a tasty vegetarian alternative for a weekday meal, as an appetizer or as an accompaniment to meat or fish. Here, they are dipped in a spicy mayo, but you can choose the sauce of your choice. They are also delicious as is.

If you have trouble getting your kids to eat vegetables, this is definitely an interesting option. Zucchini croquettes require a bit of preparation, but the taste is totally worth it. It's a simple and tasty way to eat vegetables.

I have personally never tried baking zucchini croquettes in the oven, I really like frying them well in oil, but if you feel like it and want to reduce your fat intake, you can definitely give it a try cooking in the oven at 400 ° F for about twenty minutes, turning them halfway through cooking. I'd be surprised if it wasn't quite as delicious.

Yield

Makes 6 patties

Gaël and I eat about 2 patties per meal, so that makes us a dinner for two + a lunch. Adjust the recipe according to your family's appetite or whether you serve the croquettes as an appetizer, side dish or main meal.

Ingredients

• 2 grated zucchini (2 cups)
• ½ cup of mozzarella
• 1 small French shallot, finely chopped (or 2 tbsp chopped chives)
• 1 t. breadcrumbs
• 1 egg
• 2 tbsp. grated Parmesan cheese
• 1 C. tablespoon nutritional yeast (optional)
• 1 tbsp ground flax seeds (optional)
• Spices and herbs of your choice
• Pepper
• Peanut or canola oil for cooking

Preparation

1. It is important to drain the zucchini well. After grating them, put the zucchini in a fine sieve with a bowl underneath, salt lightly and let drain as long as possible. This step can be done the day before. You can also squeeze the zucchini in the colander with paper towels to absorb as much water as possible.
2. While the zucchini is draining, grate the mozzarella, chop the shallot and measure all the ingredients and put them in a mixing bowl. Add the grated zucchini when well drained.
3. As for the seasonings, I only add pepper, since I find the preparation salty enough due to the cheeses and breadcrumbs. If you want to add spices (curry, cumin, etc.) or fresh or dried herbs, it's up to you. Personally, I don't add any.
4. Shape patties thin enough to cook well, but thick enough to hold together well.
5. Heat the oil until it simmers.
6. Fry the patties on both sides until golden brown.
7. Place on absorbent paper (optional).

Serve with a spicy mayo (mixture of mayonnaise and hot sauce of your choice) or a mayo-ketchup or mayo-curry sauce, according to your tastes.

Find a host of simple and accessible recipe ideas for your family meals in the book: