Zucchini Burgers
- Number of Servings: 3
Ingredients
*Pink Salmon, Chicken of the Sea, skinless/boneless, chunk style in water, 5 oz Zucchini, 1.5 cup, sliced (Keebler Zesta Whole Grain Wheat Saltine Crackers 1 serv=5 crack, 2 serving Egg, fresh, whole, raw, 1 large Onions, raw, 1 tbsp chopped *Lemon Juice, 1 fl oz Salt, .25 tspPepper, black, .25 tsp
In a large bowl, add the 1 1/2 C bread cubes {this is about 2 slices of bread}. This is a great way to use up slightly stale bread… although you can use fresh bread too.
Then, shred the medium-sized zucchini – be sure to drain the excess water from the zucchini. Squish the shredded zucchini quite well and you’ll be surprised how much water it releases.
Add the zucchini to the bowl with the bread cubes. You’ll want between 1-2 C of shredded zucchini.
Then, shred the medium-sized zucchini – be sure to drain the excess water from the zucchini. Squish the shredded zucchini quite well and you’ll be surprised how much water it releases.
Add the zucchini to the bowl with the bread cubes. You’ll want between 1-2 C of shredded zucchini.
Using your clean hands, squish all the ingredients together until moistened.
Shape the mixture into 3-inch wide patties – you’ll end up with about 5. If there is extra liquid in this step, squish it out before shaping into patties.
Place the patties in a large skillet coated with a thin layer of olive oil or vegetable oil (also known as salad oil).
Cook the burgers over medium heat, about 5 minutes per side, until warmed throughout and lightly browned.
If desired, add a slice or two of cheddar cheese (if using chicken), or Swiss cheese (with tuna) and allow the cheese to melt.
Serve in a whole wheat bun.
If desired, serve with a slice of tomato, lettuce and mayo {if you use the mayo route – which is especially tasty with tuna, you may wish to omit the cheese}.
Serving Size: 3 burgers
Number of Servings: 3
Recipe submitted by SparkPeople user MOCHAMAMA719.
Then, shred the medium-sized zucchini – be sure to drain the excess water from the zucchini. Squish the shredded zucchini quite well and you’ll be surprised how much water it releases.
Add the zucchini to the bowl with the bread cubes. You’ll want between 1-2 C of shredded zucchini.
Then, shred the medium-sized zucchini – be sure to drain the excess water from the zucchini. Squish the shredded zucchini quite well and you’ll be surprised how much water it releases.
Add the zucchini to the bowl with the bread cubes. You’ll want between 1-2 C of shredded zucchini.
Using your clean hands, squish all the ingredients together until moistened.
Shape the mixture into 3-inch wide patties – you’ll end up with about 5. If there is extra liquid in this step, squish it out before shaping into patties.
Place the patties in a large skillet coated with a thin layer of olive oil or vegetable oil (also known as salad oil).
Cook the burgers over medium heat, about 5 minutes per side, until warmed throughout and lightly browned.
If desired, add a slice or two of cheddar cheese (if using chicken), or Swiss cheese (with tuna) and allow the cheese to melt.
Serve in a whole wheat bun.
If desired, serve with a slice of tomato, lettuce and mayo {if you use the mayo route – which is especially tasty with tuna, you may wish to omit the cheese}.
Serving Size: 3 burgers
Number of Servings: 3
Recipe submitted by SparkPeople user MOCHAMAMA719.
Nutritional Info Amount Per Serving
- Calories: 136.4
- Total Fat: 4.0 g
- Cholesterol: 80.9 mg
- Sodium: 470.2 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 1.4 g
- Protein: 13.0 g
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