Zucchini Parcels with Cheese: A Quick and Delicious Dinner Recipe!

Looking for a delightful meat-free dinner option that’s bursting with flavor? These zucchini parcels filled with creamy mozzarella cheese are the perfect solution! Crispy on the outside and gooey on the inside, they make a quick and satisfying meal. Paired with a tangy, creamy garlic sauce, this dish is sure to become a favorite at your dinner table.

Ingredients

For the Zucchini Parcels:

  • 1 zucchini
  • 1 potato
  • 2 eggs
  • 1 bunch of parsley, chopped
  • 1 carrot
  • 1 clove garlic, minced
  • 0.5 teaspoon smoked paprika powder
  • Black pepper (to taste)
  • 0.5 teaspoon Herbs de Provence
  • 7 tablespoons (55 g) flour
  • 1 cup (100 g) mozzarella cheese, cut into small pieces
  • Salt (to taste)
  • Vegetable oil (for frying)

For the Sauce:

  • 2 tablespoons sour cream
  • 2 tablespoons mayonnaise
  • Parsley, chopped (to taste)
  • 1 teaspoon dried garlic

Step-by-Step Instructions

Preparing the Zucchini

  1. Grate and Salt the Zucchini
    Start by grating the zucchini into a large bowl. Sprinkle the grated zucchini with a generous amount of salt and let it rest for 15 minutes. This step is crucial to draw out excess moisture from the zucchini, ensuring that the parcels stay crispy when fried. After 15 minutes, squeeze the grated zucchini using a clean kitchen towel or cheesecloth to remove as much water as possible. Set aside.
  2. Prepare the Filling
    While the zucchini is resting, peel and grate the potato and carrot. Chop the parsley finely and mince the garlic. In a mixing bowl, combine the grated potato, grated carrot, chopped parsley, and minced garlic. Add the squeezed zucchini to the bowl.
  3. Mix the Ingredients
    Add the smoked paprika, black pepper, Herbs de Provence, and salt to taste. Crack in the eggs and add the flour. Mix everything thoroughly until you achieve a cohesive mixture. The mixture should be sticky and hold together when shaped.

Assembling the Zucchini Parcels

  1. Shape the Parcels
    Take a small handful of the filling mixture and flatten it into a rectangle in your hand. Place a piece of mozzarella cheese in the center of the rectangle.
  2. Encase the Cheese
    Carefully mold the filling around the cheese, ensuring that the mozzarella is completely covered by the vegetable mixture. This will prevent the cheese from oozing out during frying.
  3. Coat the Parcels
    Once all the parcels are shaped, lightly coat them with flour by rolling them in a shallow dish of flour. This helps to create a crispy crust when frying.

Frying the Zucchini Parcels

  1. Heat the Oil
    Pour a generous amount of vegetable oil into a non-stick frying pan and heat it over medium heat. The oil should be hot enough that a small piece of filling dropped into it sizzles immediately.
  2. Fry the Parcels
    Gently place the zucchini parcels into the hot oil. Fry for 5-7 minutes on each side, or until they are golden brown and crispy. Make sure not to overcrowd the pan; fry in batches if necessary to maintain an even temperature.
  3. Drain Excess Oil
    Once cooked, transfer the fried parcels to a plate lined with paper towels to drain any excess oil.

Preparing the Sauce

  1. Mix the Ingredients
    In a small bowl, combine sour cream, mayonnaise, dried garlic, and chopped parsley. Stir well until all ingredients are thoroughly mixed. Taste and adjust the seasoning with salt and pepper, if needed.

Serving

  1. Serve Hot
    Serve the crispy zucchini parcels hot, with the creamy garlic sauce on the side for dipping. Garnish with extra chopped parsley for a fresh touch.

Tips for the Perfect Zucchini Parcels

  • Ensure the Zucchini is Dry
    Removing as much water as possible from the zucchini is crucial for crispy parcels. Don’t skip the step of salting and squeezing out the moisture.
  • Experiment with Cheeses
    While mozzarella adds a nice melty texture, feel free to experiment with other cheeses like cheddar, feta, or goat cheese for different flavors.
  • Control the Frying Temperature
    Make sure the oil is hot enough before adding the parcels to the pan. If the oil is too cool, the parcels will absorb too much oil and become greasy. If it’s too hot, they may burn on the outside while remaining raw inside.

Nutritional Information

  • Servings: 4
  • Calories: Approx. 250 per serving
  • Protein: 10g
  • Carbohydrates: 20g
  • Fat: 15g

This zucchini parcel recipe is a great way to enjoy a quick and delicious dinner that’s both cheesy and veggie-packed. Perfect for a weeknight meal or a light lunch, these parcels bring together the best of both worlds with a crispy outside and a gooey, cheesy center. Enjoy!

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