ZUCCHINI BURGERS (NO, NOT VEGETARIAN)
Make and share this Zucchini Burgers (no, not vegetarian) recipe from Food.com.
Provided by Izzy Knight
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix first six ingredients together, add salt and pepper to taste, and form four patties.
- Grill until desired doneness is reached, placing one slice of cheese on each burger when they are turned.
- Serve with desired garnishes.
Nutrition Facts : Calories 350.3, Fat 13.9, SaturatedFat 5.2, Cholesterol 73.7, Sodium 289.7, Carbohydrate 26.7, Fiber 2.4, Sugar 6.2, Protein 28.5
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
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
VEGETARIAN ZUCCHINI BOATS
This is one of my favorite quick and cheap recipes for vegetarian zucchini boats that originally came from another recipe I found. I have made it several times as both a main course and a side dish, and liked it so much I thought I'd share it on AR. Thanks to the original blogger for sharing!
Provided by Webb Sledge
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 3
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with nonstick cooking spray.
- Cut each zucchini in half lengthwise and trim a little off of the bottoms so that they will sit flat in the baking dish. Scoop out the centers, where the seeds are, with a spoon.
- Combine 1/4 cup olive oil, garlic, salt, and pepper in a cup or bowl. Brush over the inner surfaces of the zucchini boats. Arrange tomatoes into the grooves and sprinkle bread crumbs around and in between to fill in the gaps.
- Bake in the preheated oven until tender, about 30 minutes. Remove from the oven and turn the oven's broiler on.
- Place mozzarella cheese around and on top of the tomatoes. Return to the oven and broil until golden brown and bubbling, 3 to 4 minutes. Remove from the oven. Drizzle with olive oil and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 503 calories, Carbohydrate 37.1 g, Cholesterol 26.2 mg, Fat 31.2 g, Fiber 4.1 g, Protein 19.8 g, SaturatedFat 9.4 g, Sodium 735.6 mg, Sugar 4.3 g
ZIPPY ZUCCHINI BURGERS
A wonderful new way to eat the beloved zucchini! :) They are easy to make, and taste great! Family tested and loved. You can make the patties and freeze some for later too. Created for Dining on a Dollar contest.
Provided by Sharon123
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Saute chopped zucchini, bell pepper, and onion in 1 tbls. butter on medium low heat until very soft, about 10-15 minutes.
- Combine zucchini mixture with the parsley, cheese, cracker crumbs, walnuts, egg, pepper, salt if using, and garlic. Cool for 30 minutes in the refrigerator.
- Form into 4 patties, depending on what size you want them(at this point you may freeze in between sheets of wax paper or plastic wrap).
- In a sauté pan, heat olive oil until hot, reduce heat to medium, then fry patties about 5-7 minutes each side, till nice and brown on each side.
- To make sauce, mix mayonnaise, mustard and honey together in a small bowl. Use 1 tbls. sauce for each burger.
- You can serve these in buns with sauce, or by themselves with sauce on top.
- Caramelized onions(just onions sauteed in small amount of oil till golden brown) are great to go on top of burger.
Nutrition Facts : Calories 415.6, Fat 26.6, SaturatedFat 8.5, Cholesterol 78.1, Sodium 337.4, Carbohydrate 32.3, Fiber 4, Sugar 11.1, Protein 14.3
VEGGIE BURGERS WITH ZUCCHINI AND CORN
Bright zucchini, sweet corn, nutty millet, and creamy white beans add vibrant flavor and texture to these hearty, grill-able vegetarian burgers. Bonus: they're gluten-free!
Provided by Katherine Sacks
Categories Vegetarian Vegan Wheat/Gluten-Free Zucchini Corn Bean Grill Back to School No Meat, No Problem
Yield 4 servings
Number Of Ingredients 18
Steps:
- Cut onion in half crosswise. Slice one-half into 1/4" rings; set aside. Finely chop remaining onion. Pulse chopped onion, garlic, cornmeal, 3/4 cup zucchini, 2 Tbsp. beans, and 2 Tbsp. corn in a food processor until finely chopped, 30-45 seconds.
- Heat 1 Tbsp. oil in a large skillet over medium. Add chopped onion mixture and cook, stirring occasionally, until mixture begins to soften and thicken, 3-4 minutes. Add remaining 3/4 cup zucchini and cook, stirring occasionally, until zucchini begins to soften and become translucent, 3-4 minutes more.
- Transfer mixture to a large bowl and gently mix in millet, 1/4 cup basil, 3/4 tsp. salt, 3/4 tsp. pepper, and the remaining beans and corn until well combined. Form mixture into 4 (1"-thick) patties. Cover with plastic and freeze 20 minutes.
- Meanwhile, combine mayonnaise, lime zest, lime juice, and remaining 1/4 cup basil in a small bowl; set aside.
- Prepare a grill for medium-high heat or heat a grill pan or cast-iron skillet over medium-high; oil grate or pan. Toss reserved onion rings with 1 Tbsp. oil and remaining 1/4 tsp. salt and 1/4 tsp. pepper. Cook onion rings until softened and lightly charred, about 5 minutes.
- Brush patties all over with oil. Cook, flipping once, until medium brown and toasted, about 7 minutes on each side; add 1 slice cheese to each during last 3 minutes of cooking. Transfer onions and burgers to a plate. Toast buns until golden brown, about 30 seconds.
- Place 1 piece lettuce on each bottom bun and top with a burger. Top with onions. Spread 1 Tbsp. basil mayonnaise on each top bun, add smashed avocado, and close sandwiches.
BEEF AND ZUCCHINI BURGERS
A different twist on the traditional hamburger. I like any recipe that squeezes in more green vegetables.
Provided by Colbys Mom
Categories < 30 Mins
Time 27m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Make sauce: combine all ingredients in a small bowl.
- Heat oil in nonstick skillet; add onion, half the zucchini and cook 3-4 minutes, until tender.
- Cool.
- Toss beef with zucchini mixture, Worcestershire sauce, salt and pepper.
- Shape into four 1/2" thick patties.
- Heat grill pan.
- Grill patties 5-6 minutes per side until an instant-read thermometer inserted into side of burger registers 160 degrees (165 degrees for turkey).
- Place burgers, sauce, and remaining zucchini inside pita.
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