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Zucchini Burgers (Meatless)

Source of Recipe

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Zucchini Burgers (Meatless)

Healthy Cooking August/September 2012
11 reviews rate this recipe4 of 5 stars.
Exchanges
Prep: 20 min. Cook: 5 min./batch
Yield: 4 servings.

With just-picked-from-the-garden-zucchini, your kids won’t even know these burgers are meatless. —Kimberly Danek Pinkson, San Anselmo, California

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

Directions:
1. 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.

2. 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.

3. Serve on buns with lettuce, tomato and onion.

1 burger equals 314 calories, 12 g fat (2 g saturated fat), 106 mg cholesterol, 467 mg sodium, 40 g carbohydrate, 6 g fiber, 13 g protein. ++++ Exchanges: 2 starch, 1-1/2 fat, 1 lean meat 1 vegetable