Step-by-Step Guide to Prepare Super Quick Homemade Bean and zucchini cutlets

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The ingredients needed to make Bean and zucchini cutlets:

1. Get stuffing mix
2. Get 1/2 cup water
3. Take 1 tbsp margarine
4. Make ready 1 cup Stovetop stuffing mix, dry
5. Prepare 1 can kidney beans
6. Get 12 oz frozen chopped seasoning mix (onions, peppers, celery), thawed
7. Make ready 1 can kidney beans, drained, rinsed and mashed
8. Prepare 1 medium zucchini, finely chopped
9. Get seasoned salt
10. Take black pepper

Stir in the crushed tomatoes and seasonings, black beans, and zucchini. Mix salt and pepper with the beaten eggs. Cutlets with cabbage and zucchini - stock footage. Add zucchini to the pot of boiling water during the last minutes of cooking.

Steps to make Bean and zucchini cutlets:

1. Prepare the stuffing mix by combining the ingredients and heating in microwave to 1 1/2 to 2 minutes.
2. Drain and rinse kidney beans. Mash well with fork or potato masher.
3. Finely chop zucchini. If desired, put thawed seasoning mix in food processor and pulse for 20 seconds (depends on whether you want the batter to be smooth or chunky)
4. In a large mixing bowl, combine all the prepared ingredients. Season with seasoned salt and pepper, as desired.
5. Heat olive oil in large skillet. Make patties. Cook on medium heat until browned on one side. Turn and cook until heated through and browned.

Cutlets with cabbage and zucchini - stock footage. Add zucchini to the pot of boiling water during the last minutes of cooking. Drain vegetables together, rinse with cold water and drain again. Set aside the outer slices that are all skin. Broil or grill zucchini until tender and lightly browned on one side. (There is no need to turn the slices as only one side will be visible in the finished dish.) Trim ends of zucchini; cut each zucchini in half lengthwise.

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