Zucchini Salsa Burgers Recipes

ZUCCHINI SALSA

I received this recipe through a friend at a weight loss group. I make at least eight batches of the salsa every year. It's truly a hit with family and friends! -Cheryl Jacobsen, Warburg, Alberta

Provided by Taste of Home

Categories Appetizers

Time 1h20m

Yield 7 cups.

Number Of Ingredients 17

Zucchini Salsa image

Steps:

In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 40-50 minutes or until thickened, stirring occasionally., Cool to room temperature. Cover and refrigerate until chilled. Serve with your favorite snack chips or grilled meats. Freeze option: Freeze cooled salsa in freezer containers. To use, thaw completely in refrigerator.

Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 233mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.

Ingredients

5 cups shredded zucchini (about 5 medium)
4 medium tomatoes, peeled, seeded and chopped
2 medium onions, chopped
2 medium green peppers, chopped
1 small sweet red pepper, chopped
1/2 cup packed brown sugar
1 jalapeno pepper, seeded and finely chopped
1 cup white vinegar
1 can (8 ounces) tomato sauce
2 tablespoons tomato paste
3 garlic cloves, minced
3 teaspoons ground mustard
2-1/4 teaspoons salt
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon garlic powder
1/2 teaspoon each ground cumin, nutmeg and turmeric
1/2 teaspoon pepper

ZUCCHINI BURGERS

With just-picked-from-the-garden-zucchini, your kids won't even know these burgers are meatless. -Kimberly Danek Pinkson, San Anselmo, California

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Zucchini Burgers image

Steps:

In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Pat dry. In a small bowl, combine the zucchini, onion, bread crumbs, eggs, salt and cayenne. Gently stir in chopped egg whites., Heat 1 tablespoon oil in a large nonstick skillet over medium-low heat. Drop batter by scant 2/3 cupfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed., Serve on buns with lettuce, tomato and onion.

Nutrition Facts : Calories 314 calories, Fat 12g fat (2g saturated fat), Cholesterol 106mg cholesterol, Sodium 467mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 6g fiber), Protein 13g protein. Diabetic Exchanges

Ingredients

2 cups shredded zucchini
1 medium onion, finely chopped
1/2 cup dry bread crumbs
2 large eggs, lightly beaten
1/8 teaspoon salt
Dash cayenne pepper
3 hard-boiled large egg whites, chopped
2 tablespoons canola oil
4 whole wheat hamburger buns, split
4 lettuce leaves
4 slices tomato
4 slices onion

ZUCCHINI TOMATO SALSA

Wondering what to do with all her garden zucchini, Jennifer Magrey of Sterling, Connecticut came up with this versatile and colorful salsa: "I also serve it on crackers, burgers, chips, baked potatoes or over cream cheese as a spread!"

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 2 cups.

Number Of Ingredients 13

Zucchini Tomato Salsa image

Steps:

In a small bowl, combine the first 12 ingredients. Cover and refrigerate for 8 hours or overnight. Using a slotted spoon, transfer salsa to a serving bowl. Serve with tortilla chips.

Nutrition Facts : Calories 40 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 81mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

Ingredients

1 cup seeded chopped tomatoes
1/2 cup diced zucchini
1/2 cup chopped sweet red pepper
1 small onion, diced
1 tablespoon brown sugar
2 teaspoons lime juice
2 teaspoons cider vinegar
1 teaspoon chopped seeded jalapeno pepper
1 garlic clove, minced
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon pepper
Tortilla chips

ZUCCHINI WITH SALSA

Carole Hildebrand from Kelseyville, California tops zucchini slices with chunky homemade salsa to make this scrumptious side dish. "I fix it often in the summer when I have the fresh vegetables on hand," she notes.

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 10 servings.

Number Of Ingredients 8

Zucchini with Salsa image

Steps:

Divide zucchini between two pieces of heavy-duty foil (about 20 in. x 18 in.). In a bowl, combine the remaining ingredients; spoon over zucchini. Fold foil around vegetables and seal tightly. Grill, covered, over indirect heat for 15-20 minutes or until vegetables are tender.

Nutrition Facts : Calories 26 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

Ingredients

4 medium zucchini, sliced
3 medium tomatoes, diced
1 medium onion, diced
3 green onions, sliced
2 jalapeno peppers, seeded and minced
2 garlic cloves, minced
1 tablespoon minced fresh cilantro
Salt and pepper to taste, optional

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Pat dry. In a small bowl, combine the zucchini, onion, bread crumbs, eggs, salt and cayenne. Gently stir in cooked egg whites.
Heat 1 tablespoon oil in a large skillet over medium heat, once the skillet and oil is hot, turn down the heat to low (I set mine at 2 on my electric stove). Drop batter (2 at a time) by scant 2/3 cupfuls into oil; press lightly to flatten.
The first side of the first batch will brown fast (becasue the skillet is still hot from the initial heating) so watch it. Once you turn the burger over the skillet won't be as hot. This will allow the burger to finish cooking. Cook the first side 5 minutes and the other side 10 minutes.

Zucchini Salsa Burgers Recipes

ZUCCHINI SALSA

I received this recipe through a friend at a weight loss group. I make at least eight batches of the salsa every year. It's truly a hit with family and friends! -Cheryl Jacobsen, Warburg, Alberta

ZUCCHINI BURGERS

With just-picked-from-the-garden-zucchini, your kids won't even know these burgers are meatless. -Kimberly Danek Pinkson, San Anselmo, California

ZUCCHINI TOMATO SALSA

Wondering what to do with all her garden zucchini, Jennifer Magrey of Sterling, Connecticut came up with this versatile and colorful salsa: "I also serve it on crackers, burgers, chips, baked potatoes or over cream cheese as a spread!"

ZUCCHINI WITH SALSA

Carole Hildebrand from Kelseyville, California tops zucchini slices with chunky homemade salsa to make this scrumptious side dish. "I fix it often in the summer when I have the fresh vegetables on hand," she notes.

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