This German-inspired vegetarian dish features tender zucchini slices breaded and fried to a golden crisp, reminiscent of traditional schnitzel. They are served atop a rich, velvety sauce made from sauted leeks and red peppers, thickened with a roux and finished with a splash of cream. The combination offers a delightful contrast between the crunchy exterior of the zucchini and the smooth, savory sauce. It is a comforting, hearty side dish or light main course that brings home-style warmth to the table. Perfect for weeknight dinners or as a substantial vegetable option for potlucks, this recipe utilizes simple pantry staples to create an elegant yet approachable meal.
Zuccini Schnitzel With Leeks, Peppers In Sour
Description
This German-inspired vegetarian dish features tender zucchini slices breaded and fried to a golden crisp, reminiscent of traditional schnitzel. They are served atop a rich, velvety sauce made from sauted leeks and red peppers, thickened with a roux and finished with a splash of cream. The combination offers a delightful contrast between the crunchy exterior of the zucchini and the smooth, savory sauce. It is a comforting, hearty side dish or light main course that brings home-style warmth to the table. Perfect for weeknight dinners or as a substantial vegetable option for potlucks, this recipe utilizes simple pantry staples to create an elegant yet approachable meal.Ingredients
Directions
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Clean the leeks by slicing them lengthwise and rinsing thoroughly to remove dirt, then cut into thin rings.
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Wash and core the red peppers, then cut them into small strips.
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Wash the zucchini and slice into 1/2 cm thick rounds; set aside 4 slices for garnish and cut the remaining slices into thin strips for the sauce.
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Melt one-third of the butter in a saucepan over medium heat.
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Add the leek rings, pepper strips, and zucchini strips to the saucepan and saut until softened.
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Season the vegetables with salt and pepper to taste.
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Pour in the vegetable broth and cream, then bring the mixture to a gentle boil.
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In a small bowl, knead together 1 tablespoon of flour and 1 tablespoon of butter to form a smooth paste.
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Whisk the flour-butter paste into the boiling vegetable mixture to thicken the sauce.
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Stir continuously until the sauce is smooth and slightly thickened, then simmer uncovered for 3-4 minutes.
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Season the reserved whole zucchini slices with salt and pepper, then dredge them in the remaining flour.
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Dip the floured zucchini slices into the beaten egg, ensuring they are fully coated.
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Roll the egg-coated zucchini slices in the breadcrumbs until evenly covered.
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Heat the remaining butter in a skillet over medium-low heat.
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Fry the breaded zucchini slices for 3-4 minutes on each side, or until golden brown and crisp.
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Plate the fried zucchini schnitzel, spoon the hot leek and pepper sauce over them, and garnish with the reserved plain zucchini slices.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 417.4kcal
- % Daily Value *
- Total Fat 31.1g48%
- Saturated Fat 19.1g96%
- Cholesterol 80.6mg27%
- Sodium 283.4mg12%
- Total Carbohydrate 33.1g12%
- Dietary Fiber 6.3g26%
- Sugars 11.8g
- Protein 4.6g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve warm alongside boiled potatoes or with tomato juice for a traditional German-style meal.
Ensure leeks are cleaned very well, as sand often gets trapped in the layers.
For a lighter version, you can bake the breaded zucchini at 400F (200C) for 15-20 minutes instead of frying.
The sauce can be made ahead and reheated gently; add a splash of broth if it thickens too much upon cooling.
