With just-picked-from-the-garden-zucchini, your kids won’t even know these burgers are meatless. —Kimberly Danek Pinkson, San Anselmo, California
Zucchini Burgers
Zucchini Burgers
Prep Time
20 min
Cook Time
10 min
Yield
4 servings
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
Directions
- 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
1 burger: 314 calories, 12g fat (2g saturated fat), 106mg cholesterol, 467mg sodium, 40g carbohydrate (9g sugars, 6g fiber), 13g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 vegetable, 1 lean meat.
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