zucchini burger
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Zucchini Burger Recipe

This delicious meat free burger will please carnivores and vegetarians alike. Adapted from a Food and Wine recipe.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: California, Mediterranean
Keyword: zucchini burger
Servings: 4 burgers
Author: Aliye Aydin


  • 3 pounds zucchini and/or summer squash
  • 3 Tablespoons extra virgin olive oil
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoons black pepper
  • 1 clove garlic
  • 1/2 Tablespoon smoked paprika
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon cayenne pepper (or to taste)
  • 1/2 Tablespoon fine sea salt
  • 1/4 bunch Italian parsley
  • 2 cups panko

Burger Fixins'

  • 4 burger buns of your choice
  • 1 tomato
  • 4 leaves lettuce

5-minute Tzatziki

  • 8 oz. plain greek yogurt
  • 1/2 cucumber
  • 1-2 cloves garlic
  • 1/2 bunch dill
  • pinch fine sea salt


  • Preheat oven to 425°F. 
  • Cut zucchini into 1/4 inch thick rounds and toss with olive oil, sea salt, and black pepper. Roast until golden brown, about 30-40 minutes. Flip once during cooking.
    how to roast zucchini
  • Mince garlic. Combine with paprikas, cayenne pepper, and salt in a small bowl. 
  • Let zucchini cool to room temperature, and place in a food processor. Add garlic/spices/salt mixture and pulse until a paste is formed. Transfer to a large bowl. 
  • Mince parsley and add to bowl, and add panko. Mix gently. 
  • Form into four 4-inch burgers that are about 1 inch thick. Refrigerate for one hour.
  • In a cast iron pan or on a griddle, heat 1 Tablespoon of olive oil. Cook burger 5-7 minutes per side, until heated through. 
  • Serve zucchini burgers with your favorite fixins'. For the 5-minute tzatziki, grate the cucumber and garlic into the yogurt. Mince dill and add to the mixture, along with salt. Smother on top of the burger.