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Recipe details
Egg croquettes with spaghetti, mascarpone, and zucchini
Crisp baked croquettes made with spaghetti, fresh mascarpone, egg, and zucchini, served as a savory dinner main course.
≈ 183 kcal/100 g · ≈ 534 kcal/serving
45 minMediumOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
spaghetti85 g
mascarpone, fresh spread60 g
large egg1 pcs
zucchini, grated140 g
plain breadcrumbs35 g
olive oil15 ml
garlic clove, minced0.25 pcs
salt1.5 g
black pepper0.3 g
Cookware and utensils
medium pot
mixing bowl
fork
baking sheet
parchment paper
spatula
Directions
01
Boil the spaghetti in salted water until just tender, about 8 minutes.
Products
spaghetti — 85 g; salt — 1.5 g
Action
Boil
Time
8 min
Temperature
boiling water
02
Drain the spaghetti thoroughly.
Products
spaghetti — 85 g
Action
Drain
Time
1 min
Temperature
hot
03
Cool the spaghetti for 5 minutes.
Products
spaghetti — 85 g
Action
Cool
Time
5 min
Temperature
room temperature
04
Squeeze excess moisture from the grated zucchini.
Products
zucchini, grated — 140 g
Action
Squeeze
Time
2 min
Temperature
room temperature
05
Combine the spaghetti, mascarpone, egg, zucchini, garlic, pepper, and half the breadcrumbs in a bowl.
