photo: Oven Baked Chicken Cutlets with Zucchini

Oven Baked Chicken Cutlets with Zucchini

If you are fed up with traditional chicken or meat cutlets, try to make appetizing zucchini and mince cutlets. Grated zucchini gives the finished dish juiciness, and semolina - softness and lightness. To make the dish even more useful and less caloric, I suggest not frying cutlets in vegetable oil, but baking them in the oven. As a result, very tasty, gentle and fragrant cutlets are obtained, and they are suitable for a dietary or children's menu. Golden cutlets can be served with your favorite cereal, pasta, baked or boiled vegetables, fresh salad or homemade canning.
60 min


  • Chicken fillet
    350 g
  • Zucchini
    250 g
  • Onion
    1 pcs
  • Egg
    1 pcs
  • Semolina
    2 tbsp
  • Vegetable oil
    30 ml
  • Provencal herbs
    0.5 tsp
  • Parsley
    25 g
  • Salt
    - to taste
  • Black pepper
    - to taste


  • 1. Wash chicken fillet, clean from fat and skins and cut into medium-sized pieces. Peel onions and cut into 4 parts. Combine pieces of chicken fillet and onions in a bowl of blender.
  • 2. Blend the ingredients into a homogeneous thick mince and transfer it to a deep ware.
  • 3. Wash the zucchini and cut off the tails. Grate the zucchini on a large grater, squeeze from the excess juice and add to the chicken mince.
  • 4. Let's wash parsley, finely chop and add it to the mince so that zucchini and mince cutlets become more fragrant.
  • 5. Let's break 1 chicken egg into the mixture.
  • 6. Add semolina, salt and seasonings to the mince to taste. Mix the mince thoroughly and leave it for 20 minutes so that semolina bulks up.
  • 7. Let’s form oval or round cutlets of the same size from mince. Put the blanks on a baking sheet covered with parchment paper or greased with vegetable oil.
  • 8. Bake zucchini cutlets in an oven heated up to 180 degrees, for 30-35 minutes.
  • 9. Serve ready-made cutlets in hot with a side dish of cereals or vegetables.
  • 10. Bon Appetite!