Zucchini Cream Cheese Pockets: Quick, Easy & Delicious!
These crispy zucchini cream cheese pockets are a delightful blend of textures and flavors, perfect for a quick snack or light meal. With fresh vegetables and creamy filling, they are sure to impress everyone at the table!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Snack
- Method: Frying
- Cuisine: International
Ingredients
Scale
- 1 small zucchini (approx. 200g)
- 1 tomato
- 1/4 bell pepper
- 1 small clove of garlic
- 2 tablespoons good olive oil
- 80g herb cream cheese
- 2 – 3 eggs
- 6 large slices of toast
- Breadcrumbs
- Olive oil or clarified butter for frying
- Salt
- Pepper
- Herbs to taste
Instructions
- Prepare the vegetables: Cut the zucchini, tomato, and bell pepper into small, even cubes. Finely chop the garlic clove.
- Sauté the vegetables: Heat 2 tablespoons of olive oil in a pan over medium heat. Add the diced zucchini, tomato, bell pepper, and chopped garlic. Sauté for about 5 to 10 minutes until the zucchini is soft but still slightly firm.
- Prepare and season the cream cheese mixture: Remove the pan from heat and season the vegetable mixture with salt and pepper. Stir in the 80g of herb cream cheese until melted and combined. Adjust seasoning as necessary.
- Prepare the toast: Trim the edges of the 6 slices of toast. Roll each slice flat with a rolling pin until thin and flexible.
- Fill and shape the pockets: Evenly distribute the cooled vegetable-cream cheese mixture onto the flattened toast slices. Fold each slice over to form a pocket and press the edges to seal.
- Bread the pockets: In one shallow dish, whisk together 2 to 3 eggs with a pinch of salt and pepper. In another dish, place enough breadcrumbs. Dip each pocket in the egg mixture, then coat with breadcrumbs.
- Fry the zucchini cream cheese pockets: Heat enough olive oil or clarified butter in a pan over medium to medium-high heat. Fry the pockets until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels before serving.
Nutrition
- Serving Size: 1 pocket
- Calories: 250
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 100 mg
Keywords: Ensure to squeeze out excess moisture from the zucchini after sautéing to keep the filling firm. Adjust the amount of cream cheese to your taste for creaminess.