Dinner · Lunch · Poultry · Recipes · Sandwiches & Burgers · The Zucchini Project

Zucchini Solution # 3: Zucchini Burgers

Grey and I created a little variation from our traditional turkey burger. Usually when making burgers we use one egg as the moisture component. For this recipe, we used shredded zucchini instead. We started with a pound of ground turkey breast, and added 1 small shredded zucchini.

Then we started adding all the basics like bread crumbs, cracked black pepper, red onion, and garlic. I decided to throw in some blue cheese too since we had some in the house. 

Grey suggested we use Worcestershire sauce as the sodium element…so we gave it a shot.

We finished making dinner by hand-combining the turkey mixture, forming patties, frying in our favorite non-stick skillet, and assembling. We served tomato and mixed greens underneath the now: blue-cheese-worcestershire-zucchini-burgers. On the side we had steamed yellow squash from the garden to go along with the now transformed zucchini. 


1 lb ground turkey

1 small zucchini

¼ cup seasoned breadcrumbs

1 clove minced garlic

¼ cup red onion

1 tablespoon Worcestershire sauce

½ cup blue cheese

1 tablespoon olive oil

Bread or buns*

desired condiments



*organic sprouted wheat buns


In a large bowl combine all ingredients except olive oil. Knead together with hands. Form into patties. In a large non-stick skillet add olive oil and heat over medium heat. Add patties, cover, and cook for about 4-5 on one side, flip, and cook until cooked all the way through. Toast buns, add condiments, lettuce, tomato, and zucchini turkey burger. Yum!

Have a summery zucchini eating day.


2 thoughts on “Zucchini Solution # 3: Zucchini Burgers

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