-
Wash the zucchini well and remove the ends. Dice them and cook in a non-stick pan with extra-virgin olive oil and a whole clove of garlic. Add salt and cook over low heat for about 10 minutes, stirring occasionally.
-
Soak the stale bread in milk and let it rest while the zucchini cools. Squeeze the bread well and place it in a bowl with the zucchini. Add grated cheese and stir to combine.
-
Form the burgers using a mold or a glass. Coat them in breadcrumbs and cook in a greased pan over medium heat, flipping halfway through.
Tips:
-
For a lighter option, bake the burgers in an oiled dish at 190°C for 10–15 minutes, turning halfway.
-
Use small, firm zucchini that contain less water.
-
If the mixture isn’t firm enough, add 2 eggs.
-
For more flavor, add paprika or chili.
-
Serve with fresh salad or inside a sandwich—great for picnics or office lunch!
Storage:
Store in an airtight container in the fridge for up to 2 days. Reheat in the oven before serving.
