The high potassium content of zucchini is very interesting for cardiovascular health, thanks to its vasodilator effect.
Against hypertension, Anti-cholesterol, Promotes intestinal transit, Good for the eyes, Anti-cancer, Ally slimming,...
One serving (about 250 g): Calories 174 kcal Protein 7.6 g
Carbohydrates 17.7 g Fat 2.5 g
For 8 croquettes
Total duration: 25 min
Preparation: 15 min
Cooking: 10 min
- 2 zucchini, grated
- 10 ml (2 teaspoons) of salts
- 1/2 cup (125 mL) red pepper, finely chopped
- 30 ml (2 tablespoons) Italian parsley, chopped
- 40 ml (8 teaspoons) fresh mint, chopped
- 60 ml (4 tablespoons) French shallots, minced
- 3 cloves of garlic, minced
- 1 cup (250 mL) ricotta, crumbled
- 60 ml (4 tablespoons) parmesan, grated
- 3 eggs, beaten
- 90 ml (6 tablespoons) all-purpose flour
- Wash, dry the zucchini.
- Grate them keeping the skin with a manual grater (big holes side).
- Place the grated zucchini in a colander and add the salt. Leave to drain.
- In a bowl, mix red pepper, parsley, mint, shallot, garlic, ricotta and parmesan cheese. Squeeze the zucchini, wring well with a paper towel and add to the mixture.
- Stir in beaten egg and flour.
- Arrange the pancake preparation on a baking sheet covered with baking paper.
- Bake in preheated oven at 375 ° F (190 ° C), lower thermostat to 350 ° F (180 ° C) when baking and cook for about 25 minutes.
- Ride and garnish your burger according to your taste.
Lemon sauce (optional):
- 1 C. lemon juice
- 1/4 cup (60 mL) mayonnaise, preferably light
- 1 C. Dijon mustard, preferably old-fashioned (mustard de Meaux)
Enjoy your meal !
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