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Zucchini Burgers: A Late Summer Treat

August 17, 2024   15 Comments

These zucchini burgers were almost gone before I photographed them. These are the hazards of having teenagers home when you work in your own kitchen.

Zucchini Burgers: A Late Summer Treat

Typically, I make a recipe, shoot it, and then offer to anyone who might be walking by the kitchen. That person is usually my partner, Matt, who gives me a review and tells me if the recipe should be featured here on Snack Girl.

I value Matt’s input but now that my son and daughter are home - it can be a fight to take the photo. They are hovering around waiting for someone to cook something so they can pounce on it.

They both can cook but they would rather have someone else cook for them. Tell me about it.

I grated the zucchini, carrot, and onion in my food processor and then mixed in the other ingredients. Forming the patties is easy (though be aware that liquid may ooze out as they wait to be cooked).

I used my hands a lot to keep the patties in one piece before I put them in the pan.

After I cooked these for about 4 minutes per side, my daughter walked into the kitchen and asked to eat them. Being a food blogger means that I have to photograph the food before it is eaten. I cannot photograph my daughter’s full belly as a representation of a zucchini burger.

Once I was done, she ate ALL OF THEM! She loved the feta cheese addition. I do think that the salty feta makes a nice contrast between the sweet carrot and zucchini.

I find that if you call anything a “burger” like my mushroom lentil burger or my portobello burger - your kids will eat it.

My daughter thought these were not burgers but more like zucchini latkes - but she loves latkes.

Have you made zucchini burgers? What did you put in them? Please share.”’

Zucchini Burgers Recipe

2.5 from 36 reviews

Makes 8 burgers
Prep time: 10 min
Cook time: 8-10 minutes

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Ingredients

1 large zucchini
1/2 teaspoon salt
1 large carrot
1/2 yellow onion
1 large egg
1/4 cup whole wheat flour
1/4 cup crumbled feta

Instructions

Using a box grater or food processor grating attachment, grate the zucchini. Put it in a small bowl with 1/2 teaspoon of salt and leave for five minutes. After the time has ended, squeeze out the excess water using a cloth or paper towel and place zucchini in a large bowl. Grate the carrot and the onion in the food processor and add it to the bowl with the egg, flour, and feta. Mix until combined. Fill your palm with the mixture and create a patty. You should be able to create about 8 patties.

Heat a non-stick pan to medium heat and add non-stick spray. Cook on each side for four minutes and serve immediately.

Nutrition Facts

One burger = 48 calories, 1.7 g fat, 0.9 g saturated fat, 6.1 g carbohydrates, 1.7 g sugar, 2.5 g protein, 1.7 g fiber, 219 mg sodium, 1 Green, 1 Blue, 1 Purple WW SmartPts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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15 Comments:

Thanks again for another fabulous recipe!

BTW, call me old-fashioned, but I like it when you refer to Matt as your husband. ❤️😊

★★★★★

I'm gonna try these, but use almond flour instead (as I'm trying to be anti-inflammatory) ... they look great!

I make zucchini burgers all the time! I usually double the recipe and save half for the next day. I don't like feta so I use a shredded cheese of some sort. I shred the zucchini first so I can sprinkle salt on it while I prep the rest; I let the salted zucchini sit for about 20 minutes then squeeze the water out and mix with everything else. I like to eat the finished burgers with plain fat free greek yogurt and salsa!

They do look delicious and they do look like latkes ! I’ll have to get the food processor out.

Martha in Philly

I have never had zucchini burgers but will be giving this recipe a try! Thanks for posting, Lisa. It's been a pleasure following you all these years and watching you blossom. Glad you're still around!

★★★

Made these delicious zucchini burgers last night. Very easy to make... it’s hard to eat just one! The addition of the feta cheese gives it a nice kick! I will be making these again!!

I'm going to try these tonight, but use the little yellow squashes I have in my fridge that someone gave me. So thank you for the inspiration, Snack Girl!

PS: I used to make my kids salmon cookies for a treat.

I'm currently having to stay away from ANYTHING wheat,either with baking or bread i.e. wheat flour. Having to do a FODMAP diet. Can I use Oat Flour as a replacement, since oat products are better tolerated than wheat products with THIS particular issue. They SURE look yummy!!!

Thank you for this fast and easy recipe for veggie burgers. You could tweak the recipe a bit and add a different type of flour, use a different cheese (shredded or crumbled), and try different vegetable combinations. A great recipe with many possibilities!

Lately I've been adding about 1/3 c shredded sweet potato to this mix; it adds a nice sweetness. Also baking on parchment paper with a tiny drizzle of good basil olive oil at 400 for 50 minutes (flip half-way through). They get pretty crispy and I don't use nearly as much oil when I was doing stove-top cooking (I'm not a spray oil fan except for cake tins).

★★★★★

How many cups is a large zucchini?

SnackGirl,

This is a winner!

I grew yellows & zucchini & I've given many to neighbors. They now cross the street when walking by. I think they're done with my squashes.

This recipe (which I loosely followed) is another feather in my garden-produce-use-cap.

For reference:

I measured nothing

1 ~12"l x 4"diameter (at its largest end): yellow squash

2 carrots (~1"diameter x 10" long)

1/2 red onion I found in my frig

3 old eggs I found in my frig

Coconut flour I found in my cupboard (the last of a random package)

garlic powder

celery salt

I added rando vegan mozz that I'd bought for a veg pal

Tossed it all up in a big bowl

With each handful, I squeezed it over the sink then made a patty

I've now eaten 2 & I'm considering making 2 more.

Thank you, SnackGirl. You have great energy.

★★★★★

I've started adding corn (fresh kernels or frozen) to my mix - about 1 cup for 2 squash, 2 eggs, 1 onion, 1/4-1/3 cup grated cheese, 1/4-1/2 flour.

Also tried subbing Kodiak Power Cakes flour or the regular flour - was great, more protein, no change in taste.

oh, yeah, 2 carrots as well are a must!

A repost of another question: how many cups is ‘a large zucchini’? This is the first year I’ve had a prolific zucchini (yes! Planters in the full-sun rose bed!) and I’ve had 8 so far, and how ‘large’ they get depends on how long I wait to harvest-yipe! All have been larger than in store.

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