Skip to Content

Zucchini Cutlets for Passover

Sharing is caring!

Zucchini Cutlets for Passover is a simple to make, dairy free, and vegetarian dish. Delicious zucchini, breaded and fried to crisp perfection. Eat fresh or refrigerate and just pop in the oven for a quick meal or snack anytime!

Three breaded and fried zuccini cutlets on a wire cooling rack on a white wood background

Zucchini Cutlets for Passover can be made plain or add your favorite spices to the coating for even more flavor! Use in a pita or as a side. Eat right away or make ahead of time and warm up as needed.

A little of my cooking background

I really wanted to title this blog “If I can make it, anyone can”, because – honestly – if I can make it, anyone can.

I never really liked cooking and when I was single, a meal for me meant grilled cheese, eggs, tuna, or something else that didn’t require effort or time.

When my kids were young, I was still able to get away with preparing only a small variety of easy meals, but the older they got, the more dishes I learned to make at their request.

Still, I insisted on keeping it simple.

Honestly, I never understood why some cooks unnecessarily complicate meals. I have seen recipes that have several ingredients that don’t really seem to add much, if anything, to the dish. So, why bother?

It has always been important to me that whoever eats at my table will have plenty to enjoy and that includes my kids (I never agreed with the “You will eat what is served or you won’t eat” ideology) and, because I keep it simple, I can prepare a variety of dishes in a relatively short period of time.

I have a philosophy regarding being a great cook: Prepare food according to the tastes of those who will be eating it and they will love your cooking!

As far as I am concerned, start with the basic ingredients that make the dish what it is, adapt according to taste, and voila! you are an amazing cook!

The bottom line is that while there are certainly delicate recipes out there for specialty dishes, making delicious meals doesn’t have to be complicated or time consuming. It’s not difficult to impress – just make sure it tastes good.

While some of the recipes on my blog are more time-consuming than others, they are all tried and true easy-shmeezy!

Of course, one always has to consider the conditions under which they cook. Weather (humidity, heat, cold), different types of ovens, different quality of pots, etc. – all of which can affect your cooking and baking.

Nevertheless, as I said, if I can do it, anyone can!

Food on Passover

Torah observant Jews do not eat chametz (the fermented products of five grains: wheat, spelt, barley, oats and rye).

In addition, Torah observant Ashkenazi Jews do not eat kitniyot (or kitniyos as pronunced in Ashkenazi Hebrew). These include: legumes, corn, rice, and similar that were deemed forbidden to eat by rabbis in the medieval period and are still not eaten today. Sephardi and Mizrachi Jews do not follow this tradition.

Many ovservant Ashkenazi Jews will not even eat the derivatives of these kitniyot, while others do (each family holds their own traditions regarding this).

Then, there are Ashkenazim who don’t eat “gebrochts”.

Gebrochts means “broken” in Yiddish – and in this case refers to matza that has absorbed liquid. Not eating gebrochts is observed by many in the Hasidic Jewish community and Ashkenazim who have taken on this tradition where they basically don’t mix anything wet with matza.

So, things like matzo sandwhiches, fried matzo, and even matzo balls are a no-no for them.

There is a joke that sums it all up:

On Passover, we should remember people who have little to eat on this holiday. They are called Ashkenazim.

Over the years, I have learned to adapt “normal” food for passover so that my family won’t complain about boring, tasteless, or repetitive meals.

I find that having good food and variety makes the week of Passover a very pleasant experience and I hope this recipe will help make yours just that!

A little about zucchini

Zucchini is a type of summer squash.

The name zucchini is used in the United States, Canada, Australia, and New Zealand. However, in some other countries, such as Britain, Holland, and Malaysia, the term for this squash is courgette, taken from the French.

Like other types of squash, zucchini can be used in a variety of dishes. It can be fried, baked, broiled, breaded, etc. It can be sliced long way to prepare a dish or as disks.

Zucchinis contain vitamins and nutrients and are low in calories.

Two light green zucchinis on a bread board

There are over a dozen types of zucchini. I personally use the dark green zucchini (All Green Bush Zucchini) or the fatter, light green (Magda) zucchini. The dark green tend to be a bit bitter compared to the light green.

Yield: 12 slices or 6 2-slice servings

Zucchini Cutlets for Passover

Three breaded and fried zuccini cutlets on a wire cooling rack on a white wood background

Fried zucchini slices, dairy free and vegetarian, kosher for Passover.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes


  • 3 large zucchini
  • 6 - 8 eggs (start with 6, add more if needed)
  • 2 -3 cups matzo meal or matzo cake meal, kosher for Passover (start with 2, add more if needed)
  • add salt to taste or other spices (make sure they are kosher for Passover) as desired for additional flavor
  • Kosher for Passover oil for frying


  1. Heat oil in a large frying pan on medium heat (approximately 1/4" - 1/3" high).
  2. Peel zucchini (or leave the skin on, if so desired - I leave the skin) and cut off the ends.
  3. Slice zucchini into slices of approximately 1/2" wide, lengthwise
  4. Pour eggs and matzo meal into separate bowls large enough to accommodate dipping the zucchini slices.
  5. Add salt or other spices to the egg and beat.
  6. Dip each slice into egg, then matzo meal, then egg again, making sure the slices are well coated.
  7. Place in pan and fry one side until golden brown.
  8. Flip and fry on other side until golden brown (you should be able to easily stick a fork through when they are ready).
  9. Remove and place on plate covered with paper towels to drain.


1) Feel free to add seaoning to your matzo meal, as desired.

2) Most people only use one coat of egg and do not redip after the breadcrumbs.

3) The amount of eggs and matzo meal you will need depends on how well you coat. That is why I write a range of amount for both. Chances are you will be left with some extra, but having a nice amount allows for easier coating and tarting with a smaller amount and have more at the read to add if needed helps prevent waste.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 1090Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 256mgSodium: 226mgCarbohydrates: 203gFiber: 8gSugar: 8gProtein: 33g

Sharing is caring!

Skip to Recipe