They may look like regular burgers, but these green beauties have a secret, no meat, just zucchini. Perfect for those days when you want something hearty yet fresh, these zucchini burgers are packed with flavor, texture, and just enough crunch to make you forget they’re basically a vegetable in disguise.
You can make this dish regardless of whether you’re feeding veggie lovers, trying to sneak more greens into dinner, or just bored of the usual zucchini recipes.
What Are Zucchini Burgers?
Zucchini burgers are a creative, vegetarian twist on the classic burger, but instead of ground beef or chicken, shredded zucchini takes center stage. The zucchini is mixed with parmesan, breadcrumbs, ciabatta soaked in milk, garlic, and scallions, then shaped and lightly breaded for extra crispiness.
Vegetable patties have been part of global cuisine for decades, from Indian pakoras to Mediterranean fritters. This recipe combines Italian-style flavors, thanks to parmesan and ciabatta with the all-American burger concept.
Pro Tips for the Best Zucchini Burgers
- Squeeze like your dinner depends on it. Zucchini holds a lot of water and if you don’t squeeze it out, your burgers will be soggy.
- Soaked bread makes the patties soft inside while keeping them sturdy enough to flip.
- Adding breadcrumbs on the top and bottom before frying helps lock in texture.
- Medium heat works best. Too hot, and the outside will burn before the inside is cooked..
Frequently Asked Questions
Can I bake zucchini burgers instead of frying them?
Yes! Preheat your oven to 200°C (400°F), place the patties on a parchment-lined baking tray, brush lightly with oil, and bake for about 20–25 minutes, flipping halfway.
How do I stop zucchini burgers from falling apart?
Make sure you squeeze out excess water from the zucchini and use enough breadcrumbs or soaked bread to bind everything together. Chilling the patties for 15 minutes before frying can also help.
What can I serve with zucchini burgers?
They’re great in a bun with fresh salad, as a side to grilled meats, or even topped with tzatziki or garlic yogurt sauce.
How to Store Zucchini Burgers
Once cooked, store zucchini burgers in the fridge for 3 days. Reheat in the oven or air fryer to bring back the crispiness.
Ingredients
How to Make Zucchini Burgers
Grate the zucchinis using a fine grater, then squeeze out as much water as possible.
Grate the zucchinis using a fine grater, then squeeze out as much water as possible.
Place ciabatta cubes in a bowl, pour over the milk, and let sit for 5 minutes. Squeeze out any excess milk.
Place ciabatta cubes in a bowl, pour over the milk, and let sit for 5 minutes. Squeeze out any excess milk.
In a bowl, combine grated zucchini, soaked bread, breadcrumbs, minced garlic, egg, parmesan, and scallions. Season with salt and pepper and mix until everything comes together.
In a bowl, combine grated zucchini, soaked bread, breadcrumbs, minced garlic, egg, parmesan, and scallions. Season with salt and pepper and mix until everything comes together.
Using a pastry ring, form the zucchini mixture into burger shapes. Sprinkle breadcrumbs on the bottom, fill with the mixture, and top with more breadcrumbs.
Using a pastry ring, form the zucchini mixture into burger shapes. Sprinkle breadcrumbs on the bottom, fill with the mixture, and top with more breadcrumbs.
Fry the burgers in vegetable oil for 5–6 minutes, flipping halfway through.
Fry the burgers in vegetable oil for 5–6 minutes, flipping halfway through.
Serve hot, either on their own or in a bun with your favorite toppings.
Serve hot, either on their own or in a bun with your favorite toppings.
;Resize,width=767;)
