If you’re in the mood for a comforting and satisfying meal, these Crispy Zucchini Schnitzels paired with Creamy Spinach are just what you need. This dish offers a deliciously crispy exterior with tender zucchini inside, complemented perfectly by a rich and velvety spinach sauce. It’s a great vegetarian alternative to traditional schnitzel, packed with flavor and easy to prepare. Whether you’re cooking for yourself, your family, or entertaining guests, this recipe is sure to impress.
Ingredients:
For the Zucchini Schnitzels:
- 2 zucchinis, cut into 1 cm thick slices 🥒
- 1/2 cup crushed crackers for breading
- 1/3 cup all-purpose flour
- 4 large eggs, beaten
- Salt and pepper to taste
- Olive oil for frying
For the Creamy Spinach:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 200g fresh spinach, washed and chopped
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions:
- Prepare the Zucchini: Start by slicing the zucchinis into 1 cm thick rounds. Lightly season both sides of the slices with salt and pepper.
- Set Up Breading Station: In three separate shallow bowls, set up your breading station. Place the flour in the first bowl, the beaten eggs in the second, and the crushed crackers in the third.
- Bread the Zucchini: Dredge each zucchini slice first in the flour, shaking off any excess. Then, coat the slice with the beaten eggs, letting any surplus egg mixture drip off. Finally, coat the slice in the crushed crackers, pressing lightly to ensure the crumbs adhere well.
- Fry the Zucchini: In a large frying pan, heat enough olive oil to cover the bottom of the pan over medium heat. Once the oil is hot, carefully place the breaded zucchini slices in the pan. Cook for approximately 3-4 minutes per side until they are golden brown and crispy. Place the fried schnitzels on a plate lined with paper towels to absorb any extra oil.
- Prepare the Creamy Spinach: While the zucchini schnitzels are frying, heat 1 tablespoon of olive oil in a separate pan over medium heat. Stir in the minced garlic and cook for around 1 minute until it releases its aroma. Then, add the chopped spinach and sauté until it is wilted, which should take about 2-3 minutes.
- Add the Cream and Cheese: Once the spinach is wilted, pour in the heavy cream and stir to combine. Allow the mixture to simmer for 2-3 minutes until the cream thickens slightly. Blend in the grated Parmesan cheese and adjust the seasoning with salt and pepper. Keep cooking until the sauce reaches a silky, creamy consistency.Top of Form
- Serve: Serve the crispy zucchini schnitzels hot, with a generous serving of the creamy spinach on the side. Top with extra Parmesan cheese or a sprinkle of fresh herbs, if you like. Enjoy this comforting, flavorful meal!
Conclusion
These Crispy Zucchini Schnitzels with Creamy Spinach offer a delightful combination of textures and flavors that make for a satisfying meal. The golden, crunchy zucchini pairs perfectly with the rich, garlicky spinach sauce, creating a dish that’s both comforting and indulgent. It’s a fantastic vegetarian alternative to traditional schnitzel and can be prepared quickly, making it ideal for busy weeknights or a special weekend dinner. Give this recipe a try, and experience the joy of a meal that’s as delicious as it is easy to make!