Baked Zucchini Cutlets



  • 2 ½ cups zucchini (grated)
  • 1 ½ cups carrot (grated)
  • 3 tsp olive oil
  • 1 tsp ginger (minced)
  • 1 tsp garlic (minced)
  • ½ tsp ground cumin
  • ½ tsp garam masala
  • ½ tsp red chili powder
  • ¼ tsp ground turmeric
  • ¼ tsp dried rosemary
  • ½ cup breadcrumbs
  • Oil to grease the zucchini balls
  • Rice flour
  • Salt and pepper, to taste


  1. Transfer grated zucchini into a sieve, and sprinkle with salt.
  2. Set aside for 20 minutes, and squeeze out water from the zucchini.
  3. Heat the olive oil in a frying pan on medium-low, and saute the grated zucchini and carrots in this for 2-3 minutes until the veggies are tender.
  4. Stir in the minced ginger and garlic, ground cumin, garam masala, red chili powder, ground turmeric, and salt to taste.
  5. Sauté this mixture for another couple of minutes before removing it from the heat to let it cool slightly.
  6. Combine together the zucchini carrot with breadcrumbs and pepper in a large bowl.
  7. Take about 1 tbsp of the mixture in your hand and roll it into a ball.  Repeat this until all the combination is used up.
  8. Preheat oven to 190 C.
  9. Line a baking tray with parchment paper, and place the balls on it.
  10. Brush the balls with oil and sprinkle with a bit of rice flour before baking for about 40 – 45 minutes.
  11. Remove from the oven and serve the zucchini cutlets with your favorite sauce.

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