John Myers
Zucchini Buns
The perfect zucchini buns recipe with a picture and simple step-by-step instructions.
- 2 Small zucchini approx. 350 g
- 1 tsp Salt
- 2 Onions approx. 100 g
- 2 Garlic cloves
- 1 Green chilli pepper
- 2 tbsp Sunflower oil
- 1 Egg
- 4 tbsp Breadcrumbs
- 1 tbsp Flour
- 25 g Freshly grated hard cheese
- 1 tsp Rubbed thyme
- 1 tsp Salt
- 0,5 tsp Pepper
- 2 Tasen Breadcrumbs
- 0,5 Cup Sunflower oil
- 2 Lemon slices
- 2 Red chili peppers for garnish
- Wash the zucchini, grate roughly, sprinkle with salt (1 teaspoon), work through by hand and let rest for about 15 minutes. Put in a kitchen towel and squeeze out well. Peel and finely dice onions and garlic cloves. Clean / core the chilli pepper, wash and finely dice. Heat sunflower oil (2 tbsp) in a pan and fry the onion cubes, garlic clove cubes and chilli pepper cubes until translucent. Put all ingredients (squeezed zucchini grated, fried onion, garlic clove and chilli pepper cubes, 1 egg, 4 tablespoons breadcrumbs, 1 tablespoon flour, 25 g freshly grated hard cheese, 1 teaspoon rubbed thyme, 1 teaspoon salt and ½ teaspoon pepper) in a bowl, good Mix / knead and let rest for about 15 minutes. Shape meatballs (6 pieces), roll in breadcrumbs and fry in a pan with sunflower oil (½ cup) on both sides until golden-brown. Zucchini buns garnished with a lemon wedge and red chilli pepper. A mixed salad may be enough with it.
Ps .:
- We’ll be gone for 4 weeks! 500 km hike on the Camino de Santiago. Maybe I’ll discover one or the other recipe.
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