Zucchini Burgers with Roasted Garlic Tzatziki

These zucchini-loaded veggie burgers are too tender for the grill grate, so they’re cooked on a griddle, but they get a great kick from smoked paprika.

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  • Servings: 8

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  • 3 pounds zucchini, sliced into 1/2-inch-thick rounds
  • 3 pounds yellow squash, sliced into 1/2-inch-thick rounds
  • Extra-virgin olive oil
  • Kosher salt
  • Pepper
  • 1 tablespoon smoked paprika
  • 1 teaspoon sweet paprika
  • 1 teaspoon cayenne
  • 2 garlic cloves, minced
  • 4 cups panko
  • 1/2 cup chopped parsley
  • Potato rolls, kale leaves, sliced tomato and Roasted Garlic and Sumac Tzatziki (see Note), for serving

How to make this recipe

  1. Preheat the oven to 425°. In a large bowl, toss the zucchini and yellow squash with 6 tablespoons of olive oil. Season with salt and pepper and spread on 2 baking sheets in a single layer. Roast until golden, turning the squash and rotating the baking sheets halfway through, 1 hour. Let cool to room temperature.

  2. In a bowl, combine both paprikas with the cayenne, garlic and 1 tablespoon of salt. In a food processor, pulse the squash and zucchini with the paprika spice mix in 2 batches until finely chopped. Transfer to a large bowl. Stir in the panko and parsley and mix gently.

  3. Form the mixture into eight 4-inch burgers about 1 inch thick. Arrange the burgers on 
a parchment-lined baking sheet and refrigerate for 1 hour.

  4. On a griddle, heat 2 tablespoons of olive oil. Cook the burgers over moderately high heat until well-browned and heated through, 5 to 7 minutes per side. Set the zucchini 
burgers on the rolls and serve with the toppings.


Use this recipe for Roasted Garlic Tzatziki.

Suggested Pairing

Light-bodied, summery ale.

Contributed By Photo © Adrian Gaut Published June 2016

1073068 recipes/zucchini-burgers-roasted-garlic-tzatziki 2016-05-05T16:45:14+00:00 Eli Sussman, Max Sussman vegetarian|8 june-2016 recipes,zucchini-burgers-roasted-garlic-tzatziki 1073068

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