Looking for a light, nutritious, and satisfying recipe that can double as a snack or a main course? These Zucchini and Oatmeal Cutlets are the answer! Whether you’re aiming for a meatless Monday option or simply want to sneak more veggies into your meals, these cutlets are deliciously crisp on the outside, soft on the inside, and packed with flavor and fiber.
Oats add a healthy dose of whole grains, while zucchini brings a subtle sweetness and moisture that binds beautifully with the spices. They’re also perfect for anyone trying to incorporate more plant-based meals into their diet without compromising on taste. You can bake, shallow-fry, or even air-fry them depending on your preference.
Preparation Time:
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Prep: 20 minutes
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Cook: 15 minutes
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Total Time: 35 minutes
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Servings: 8 cutlets
Ingredients:
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2 medium zucchinis, grated
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1 cup rolled oats
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1 small onion, finely chopped
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1–2 cloves garlic, minced
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1 green chili, finely chopped (optional)
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2 tablespoons chopped fresh cilantro or parsley
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1 teaspoon cumin powder
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½ teaspoon paprika or chili powder
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½ teaspoon turmeric
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Salt and pepper to taste
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½ cup breadcrumbs (for binding, optional)
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1 tablespoon olive oil (for cooking or brushing before baking)
Instructions:
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Prepare the zucchini:
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Wash and grate the zucchinis with the skin on. Sprinkle with a pinch of salt and let them sit in a colander for 10 minutes to release excess moisture.
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After resting, squeeze out as much water as possible using a clean towel or cheesecloth.
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Mix the ingredients:
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In a large mixing bowl, combine the squeezed zucchini, rolled oats, chopped onion, garlic, green chili (if using), and fresh herbs.
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Add cumin, paprika, turmeric, salt, and pepper. Mix everything thoroughly.
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If the mixture feels too wet, add breadcrumbs gradually until the dough is firm enough to shape into patties.
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Form the cutlets:
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Take small portions of the mixture and shape them into oval or round cutlets, about ½ inch thick.
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Place them on a tray or plate. You can chill them in the fridge for 15 minutes to firm them up before cooking.
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Cook the cutlets:
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Shallow Fry: Heat a tablespoon of olive oil in a non-stick pan over medium heat. Cook the cutlets for 3–4 minutes on each side until golden and crispy.
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Bake: Preheat oven to 375°F (190°C). Place cutlets on a lined baking tray, brush with olive oil, and bake for 15–20 minutes, flipping halfway through.
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Air Fry: Preheat the air fryer to 375°F (190°C), spray cutlets lightly with oil, and cook for about 12 minutes, flipping once halfway through.
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Serving Suggestions:
These zucchini and oatmeal cutlets are versatile! Serve them with a refreshing yogurt dip, mint chutney, or even inside a wrap or sandwich with lettuce and tomato. They make a great vegetarian burger patty or a healthy lunchbox addition for kids and adults alike.
Zucchini and oatmeal cutlets are a fantastic way to enjoy a meat-free meal that’s still hearty, nourishing, and full of texture. They’re perfect for those who love to experiment with vegetables in creative ways. Easy to prepare and freezer-friendly, they can be made in batches and enjoyed anytime. Whether you’re serving them hot off the pan or reheating from frozen, these cutlets will always deliver a satisfying bite. Try them once, and they might just become your new favorite veggie treat!