Zucchini Cutlets

For zucchini cutlets, tear the zucchino, salt well and let stand for a few minutes.

Strain the resulting water and add breadcrumbs, flour and eggs. If the mixture is too dry, add a little more milk until it becomes a compact malleable mass.

Shape the dough into 6 patties. Brush the cutlets on both sides with a little olive oil and place them on a baking tray.

Preheat the oven to 200 degrees. Bake the cutlets for 30 minutes. Turn once halfway through.

Arrange the zucchini cutlets on plates and serve.

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