Zucchini schnitzels
with a salad of beans, tomatoes, capers and dill
These delicious veggie schnitzels baked in the oven served with a fresh salad make for the perfect summer dish!
-
Nice and quick!
Preparation time:
30 min.
Difficulty level:
Easy
Allergens:
egg, wheat, gluten
Utensils:
Ingredients
Zucchini
Breadcrumbs
Chickpea flour
Fresh parsley
Cooked white beans
Tomato
Capers
Fresh dill
Aioli
Salad dressing
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2720
650
24
4
87
12
16
26
4
882
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Preheat the oven to 200 degrees.
2.
Wash the vegetables. Cut the ends of the zucchinis and then cut them lengthwise into thin slices of 1/2 cm to 1cm thick maximum. Set aside.
3.
Add the breadcrumbs, chickpea flour and finely chopped parsley to a bowl. Season to taste and mix everything together. Coat the zucchini slices while holding them above the bowl and pressing them with your hands so the crumbs stick to them.
4.
Place baking paper on a baking tray and sprinkle it with olive oil. Spread the zucchini slices over the tray and bake in the oven for approx. 15 minutes. Turn the schnitzels around halfway through the baking time. Set them aside when ready.
5.
For the salad: finely chop the capers and dill. Cut the tomato in half and then into slices. Mix the tomatoes, beans, capers, dill and salad dressing in a bowl and season to taste.
6.