Zucchini medallions: the recipe for the second quick and stringy dish

THE zucchini medallions I am a second course simple and tasty, a variation of zucchini cutlets, enriched with a stuffed with tuna and cheese. The zucchini will be cut into slices, stuffed, breaded, so as to form your medallions. They will then fried in hot oil or oven-baked. The end result will be zucchini medallions crispy outside and with stringy filling and tasty: they will appeal to young and old. Here’s how to prepare them.

How to prepare zucchini medallions

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Wash the zucchini, peel it and cut it into not too thick slices (1). Place the cheddar and tuna in the center of half of the zucchini slices (2). Cover with the remaining slices. Bread the zucchini medallions in the flour, beaten eggs and breadcrumbs, making them adhere well (3).

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Fry in hot oil (4) on both sides and until golden brown. Lift the zucchini (5) and place them on a plate covered with absorbent paper, so as to remove the excess oil. Your zucchini medallions are ready to serve (6).

Advice

You can vary the garnish of your zucchini medallions as you wish using cooked ham, salami or speck instead of the tuna and choosing the cheese of your choice or that you have in the refrigerator.

If you prefer, you can also serve the zucchini medallions as appetizers or prepare them for a aperitif.

For a preparation lighter you can cook zucchini medallions cooked: once breaded, place them on a baking sheet covered with baking paper, add a drizzle of extra virgin olive oil and bake at 180 ° C For about 10-15 minutes.

If you enjoyed this recipe, also try the courgette cordon bleu or the zucchini ravioli stuffed with cream cheese.

storage

It is advisable to consume the zucchini medallions immediately after preparation, to taste them crunchy. However, you can keep them for 1 day in an airtight container.