Description
Bite-sized, healthy, and packed with flavor — these Mini Zucchini Burgers are perfect for parties, snacks, or light dinners! Easy to make, vegetarian-friendly, and bursting with fresh zucchini goodness.
Ingredients
- 2 medium zucchinis, grated and squeezed dry
- 1 cup breadcrumbs (use gluten-free if preferred)
- 1 egg (or flax egg for vegan option)
- 1/4 cup grated Parmesan or cheddar cheese (optional)
- 1 garlic clove, minced
- 1/4 cup finely chopped onion
- 1 tablespoon chopped fresh parsley or dill
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil (for frying)
- Mini burger buns or lettuce wraps
Optional Add-ins:
- A pinch of chili flakes for spice
- Lemon zest for freshness
- A dollop of hummus or tzatziki for extra creaminess
Instructions
- Prep the zucchini: Grate the zucchini using a box grater. Place it in a clean kitchen towel or cheesecloth and squeeze out as much water as possible.
- Mix ingredients: In a large mixing bowl, combine grated zucchini, breadcrumbs, egg, garlic, onion, herbs, salt, and pepper. Mix well until the mixture holds together.
- Shape patties: Scoop out small portions (about 1 tablespoon each) and form into mini burger patties.
- Cook: Heat olive oil in a skillet over medium heat. Fry patties for 3–4 minutes per side until golden and crispy. Alternatively, bake at 400°F (200°C) for 15–20 minutes, flipping halfway through.
- Assemble: Toast mini buns, then layer lettuce, sauce, and a zucchini patty. Add toppings like tomato slices, pickles, or avocado, then serve warm!
Notes
- Always squeeze out excess zucchini water to prevent soggy patties.
- Add more breadcrumbs if your mixture feels too wet.
- Use an air fryer for a low-oil, crispy version — 375°F (190°C) for 10–12 minutes.
- Serve with Greek yogurt dip, garlic aioli, or spicy mayo for extra flavor.
- Store leftovers in an airtight container for up to 3 days in the refrigerator or 2 months in the freezer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes