Zucchini Cutlet

It has been a month since my last post. I have been traveling around US visiting Washington, Denver, Portland and Chicago. So the month of May has been full of packing, unpacking, cooking and packing food for N. I tried this zucchini cutlet the previous month and it has been lying in my drafts for a long time. I love this recipe since it is easy, fat free and stomach filling at the same time. Here we go with the recipe:

Ingredients

Zucchini  - 1 (grated)
Onion - 1/4 cup (finely chopped)
Ginger - Garlic paste - 1 tsp (optional)
Green Chilli - 1 or 2 (finely chopped)
Bread Crumbs - 1/2 - 1 cup (for rolling)
Flour - 1-2 tbsp
Salt - as per taste
Oil - 1-2 tbsp

Preparation

Grate the zucchini and slightly squeeze to get the water out. Keep the zucchini water aside. Add onion, green chili, ginger-garlic paste and salt and mix well. Roll the mixture into small balls. Add flour to the zucchini water and mix well. Flatten the balls, dip in zucchini flour mixture and roll over bread crumbs. Heat non stick pan. Drizzle a table spoon of oil. Place the patties on pan. When the bottom is browned, flip it to the other side and cook. Serve with ketchup.

Zucchini cutlet is ready and yummy!!!

Low Fat Corn and Zucchini Soup

Mornings are business as usual with interactions with my team located in India and the time usually flies. Cornflakes and oats are great breakfast items especially when you are working. During weekends, N gets up late so there is only direct lunch, which gives me some free time in the mornings. But the rest of day is packed with all my cooking experiments (that is how N likes to call it). With my current dieting plan, I have been searching for simple and easy recipes. I have been searching for low calorie and low fat recipes in foodnetwork.com when I came across this Creamy Corn and Vegetable Soup. I adapted the recipe to make Corn and Zucchini soup. Here we go with my adaptation:

Ingredients

Corn Kernels - 1 cup (I used the frozen, thawed)

Skim Milk - 1 cup (I used 1%)

Onion - 1/4 cup (chopped finely)

Zucchini - 1 (medium sized, grated)

Water - 2 cups

Salt - as per taste

Ground black pepper - as per taste

Oil - 1 tsp

Preparation

Blend corn kernels and skim milk until smooth and keep aside. Heat oil over medium heat. Add onion and saute till onions are tender. Add zucchini and stir till zucchini is tender, about 3 minutes. Add water and bring to a boil. Add salt. Allow it to simmer for 5-7 minutes. Add pureed corn until warmed. Do not allow it come to a boil. Season with pepper.

Corn & Zucchini soup is ready and yummy!!!

Since this gets done in less than 20 minutes, I am sending this to Twenty-20 Cooking Event