Summertime means zucchini time. If your garden is like mine, you have a steady stream of this versatile and tasty vegetable. But don’t just think zucchini bread. You can enjoy zucchini in a wide variety of ways. One of our family’s favorites is Zucchini Burger. It fills you up with garden rich flavor. I end up adding many foods I grow in my kitchen garden–onion, garlic, basil, and zucchini. I always put in corn too–maybe you’ve got some growing in your garden. These burgers are a delicious way to enjoy some garden or farm produce and power up with plant nutrition.
FOCUS ON ZUCCHINIS:  Zucchinis are especially nutritious during the summer when it delivers countless advantages to your body. Because of its high levels of manganese and vitamin C, zucchinis help to keep your heart strong. It is also a good source of magnesium which notably reduces your risk for heart attacks and stroke. In combination with potassium, magnesium also helps in reducing high blood pressure. Then there’s the added bonus of lowering your cholesterol, giving you protection against atherosclerosis and heart diseases due to type 2 diabetes. And this is only scratching the surface—zucchinis play a great role for vibrant health!
Zucchini Burger
Ingredients
- 3/4 cup cornmeal
- 1/3 cup garbanzo flour sometimes called besan
- 1/4 cup all purpose whole wheat flour
- 2 T cornstarch
- 2 T ground flaxseed in 6 tablespoons of warm water
- 1/2 tsp salt
- 1 tsp dried basil
- 1 tsp rubbed sage
- 1/2 cup minced onion
- 2-3 cloves garlic crushed
- 1 1/2 cups shredded zucchini
- 1 1/2 cups corn or a 15 ounce can
- 1 cup water or plant-based milk soy or almond
- 1/2 cup quick oats or whole wheat bread crumbs
Instructions
- Mix all the dry ingredients together except for the flaxseed mixture and the oats (or bread crumbs). Shred the zucchini in your food processor or with a hand grater. Heat a non-stick griddle on medium-low heat. Mince the onion and garlic and saute' in the griddle til soft. Add a tablespoon of water at a time to prevent from sticking, if needed.
- Stir the water or milk into the dry ingredients. Add the flaxseed mixture and mix well. Add the corn, zucchini, onion, garlic. Stir in enough oats or bread crumbs to make a stiff batter. You may need to add more than is listed above. The oats/bread crumbs act as a binder to prevent the fritters from falling apart.
- Form patties with the batter. On a non-stick griddle, cook about 5 minutes on each side until brown. Flip when the fritters look dry around the edges.
- CHEF'S NOTE: You can also use cornflake crumbs in place of quick oats or bread crumbs. Any one of these will help bind the burger ingredients together. The burgers are great served with tomato sauce, a vegan mayo, or gravy. Check out our topping recipes under Spreads and Sauces.
Notes
