Sunday, August 3, 2014

Zucchini Burgers......

Another long weekend with families and friends relaxing and enjoying these beautiful sunny and very warm days.  My husband and I sat on the deck last night enjoying the cooler evening and watching the boats and ships travel along Georgia Straight. The night was clear and we were able to watch the planes fly overhead and count the stars as they came out.  This warm weather also encourages many vegetables to produce....especially zucchini.  My Mom made Zucchini Burgers often when the zucchini was in season and as a 'younster' we chewed and swallowed 'grudgingly' but eventually started to enjoy the flavours; as an adult I crave these delicious burgers.Thank you Mom.....for making us eat our vegies|  This is an adaptation of my Mom's recipe.  They hold up well in a bun, they also freeze extremely well for those busy days when you don't have time to cook a healthy meal.


The ingredients you will need.

The vegetables are grated and seasonings as are the rest of the ingredients.

Everything is all mixed together.....I like to use my hands...

Shaped into balls.

Flattened into patties.....ready for baking in the oven.

Yum...just add your 'fixings' perhaps a slice of homemade pickle.....
3 cups zucchini, shredded
1/2 medium onion, grated
1 carrot, grated
1/2 green pepper, grated or diced finely
2-3 cloves garlic, grated or minced
6-8 mushrooms, grated or diced finely
1/4 cup Parmesan cheese (or cheese of your choice)
2 cups bread crumbs or soda cracker crumbs
4 Tablespoons flour (white or whole wheat)
1 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon black pepper
2-3  Tablespoons Taco Seasoning
2-3 Tablespoons vegetable seasoning
red pepper flakes (optional)
2 Tablespoon olive oil
2 eggs

Preheat oven to 350 degrees.
Grate the zucchini and vegetables into a large bowl, add the seasonings and bread crumbs.
Add in the eggs and mix well until all ingredients are combined.
Shape into balls (you choose the size of burger you like)
Place onto greased baking sheet, lined with parchment paper.
Flatten balls into patties and bake for 20 - 30
You can flip patties over after 12 minutes to brown the other side.
Serve in bun of your choice or just as a patty on the side.
I like to serve mine in Sourdough Thins Buns and drizzle with some
of Antoinette's sauce/dip.
*When freezing these patties layer wax paper in between for easier separation of burgers later.

'Love is the goal.......Life is the Journey'

1 comment:

  1. I like that this is a post for the savoury use of zucchini as often people only bake it into sweet loaves or muffins. And the fact the it freezes well is a bonus!