Wash the zucchini and remove the two ends. Grate them with a medium-sized grater and place them on a colander placed on a large bowl so they will lose their water. Now grate the smoked cheese.

Transfer the lightly squeezed and drained zucchini into a bowl, add the smoked cheese and grated nutmeg, add salt and pepper to your liking. Add the breadcrumbs and cheese to the mixture and proceed to knead with your hands in order to mix all the ingredients well.

Cut out 6 squares of greaseproof paper of about 12 cm and place them on a baking tray. Take about 100 g of dough and place it inside a 10 cm diameter pastry ring placed on the sheet of greaseproof paper. Remove the pastry rings gently. You will get 6 zucchini and scamorza cutlets. Place the cutlets in the refrigerator for at least 1 hour.

Now start with the breading. Moisten your cutlets in the beaten eggs. Then coat them in the breadcrumbs, making sure that it adheres well and evenly over the entire surface.

The cutlets are ready for cooking: heat half a finger of oil in a pan and place the cutlets one at a time. Cook the cutlets on both sides over medium heat and, when they have a nice crunchy crust, turn them once.

Once ready, drain the zucchini on a tray lined with absorbent paper.