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Meatless Monday: Add shredded zucchini to veggie burgers

Zucchini Quinoa Burgers.
Zucchini Quinoa Burgers. The Kansas City Star

Note: This is the third in a three-part Meatless Monday recipe series on veggie burgers.

Two weeks ago, we kicked off our veggie burger recipe series with a meat-free burger with the spicy flavor of fajitas. Last week, we put a barbecue spin on hearty sweet potato patties.

This week, we’re going in a fresher direction with zucchini burgers — the perfect thing if you’re growing squash in the garden. These protein-packed quinoa patties taste totally decadent thanks to melty (but healthy) low-fat cottage cheese. Use them as burgers, add them to salads, or just do what I do and eat ‘em plain, right out of the cast iron skillet.

Zucchini Quinoa Burgers

Makes 8 to 10 patties

2 cups quinoa, cooked

1/2 cup shredded mozzarella

1 cup low-fat cottage cheese

1 cup zucchini, grated or chopped

3 eggs, beaten

3 tablespoons white or whole-wheat flour

2 green onion stalks, chopped

1 teaspoon cumin

2 cloves garlic, chopped

Salt and pepper, to taste

1 cup panko breadcrumbs, plus more, if necessary

3 tablespoons olive oil (or coconut oil)

Toasted buns, lettuce, sliced tomato, for serving

In a large bowl, combine all ingredients except olive oil. Mixture will be sticky. If necessary add more panko crumbs until you are able to form into patties. Refrigerate for 10 minutes or more.

Add oil to skillet and bring to medium-high heat. Add patties and cook 4 minutes on each side or until golden brown. Serve plain as an appetizer, between toasted buns, or in lettuce leaves with sliced tomato.

Nutrition info per serving, based on 8: 317 calories (33 percent from fat), 12 grams total fat (3 grams saturated), 87 milligrams cholesterol, 39 grams carbohydrates, 15 grams protein, 202 milligrams sodium, 3 grams dietary fiber.

Source: Trader Joe's

Contact enterprise reporter Sarah Gish via email at sgish@kcstar.com or tweet @sarah_gish.

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