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Zucchini Burgers

 Zucchini Burgers
With just-picked-from-the-garden-zucchini, your kids won’t even know these burgers are meatless. —Kimberly Danek Pinkson, San Anselmo, California
4 ServingsPrep: 20 min. Cook: 5 min./batch

Ingredients

  • 2 cups shredded zucchini
  • 1 medium onion, finely chopped
  • 1/2 cup dry bread crumbs
  • 2 eggs, lightly beaten
  • 1/8 teaspoon salt
  • Dash cayenne pepper
  • 3 hard-cooked egg whites, chopped
  • 2 tablespoons canola oil
  • 4 whole wheat hamburger buns, split
  • 4 lettuce leaves
  • 4 slices tomato
  • 4 slices onion

Directions

  • In a sieve or colander, drain zucchini, squeezing to remove excess
  • liquid. Pat dry. In a small bowl, combine the zucchini, onion, bread
  • crumbs, eggs, salt and cayenne. Gently stir in cooked egg whites.
  • Heat 1 tablespoon oil in a large nonstick skillet over medium-low
  • heat. Drop batter by scant 2/3 cupfuls into oil; press lightly to
  • flatten. Fry in batches until golden brown on both sides, using
  • remaining oil as needed.
  • Serve on buns with lettuce, tomato and onion. Yield: 4 servings.
Nutritional Facts: 1 burger equals 314 calories,

2 of 2

Zucchini Burgers (continued)

Nutritional Facts: 12 g fat (2 g saturated fat), 106 mg cholesterol, 467 mg sodium, 40 g carbohydrate, 6 g fiber, 13 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 lean meat, 1 vegetable.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.