This easy and delicious zucchini cheeseburger recipe is vegan, low-carb, and gluten-free. I make extra portions and store them in the fridge for prep food. And serve them for breakfast or lunch. They’re so delicious and healthy that you absolutely have to try them.
What do you need:
1 Zucchini
2 Potatoes
1 Carrot
2 eggs
2 tomatoes
1 cup shredded cheese
3 tablespoons cornstarch or flour
1/2 bowl of cornstarch or flour for dipping
How to make:
- Wash all the vegetables and peel the potatoes. Shredded zucchini, carrot and potatoes separately. Set aside.
- Add a teaspoon of salt and mix well with the zucchinis in a container.
- Squeeze the water out of the potatoes by hand.
- Squeeze the water out of the zucchinis.
- Mix the three vegetables together in a container. Add 2 eggs and 3 tablespoons of cornstarch or flour. Mix them well.
- Put 1/2 bowl of cornstarch or flour on a plate.
- Shape them into oval shapes with two hands. Dip them in the cornstarch or flour on both sides.
- Cut two tomatoes into slices and set aside.
- Add olive oil to the hot pan. Add the zucchini burgers and cover the pan, but leave a few gaps.
- This allows the water to evaporate. The steam will not drip into the pan and splash out the oil.
- Fry both sides, add the shredded cheese, the tomato and then the shredded cheese again.
- Sprinkle with a few Italian herbs and serve.
Watch how to make:
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This easy and delicious zucchini cheeseburger recipe is vegan, low carb and gluten-free. I make extra portions and store them in the fridge for prep food. And serve them for breakfast or lunch. They're so delicious and healthy that you absolutely have to try them.
Ingredients
- 1 Zucchini, shredded
- 1 Carrot, shredded
- 2 Potatoes, shredded
- 2 Tomatoes, sliced
- 2 Eggs
- 1 cup Shredded cheese
- 3 tbsp Cornstarch or flour
- 1/2 cup Cornstarch or flour for dipping
Instructions
- Wash all the vegetables and peel the potatoes. Shredded zucchini, carrot and potatoes separately. Set aside.
- Add a teaspoon of salt and mix well with the zucchini in a container.
- Squeeze the water out of the potatoes by hand.
- Squeeze the water out of the zucchini.
- Mix the three vegetables together in a container. Add 2 eggs and 3 tablespoons of cornstarch or flour. Mix them well.
- Put 1/2 bowl of cornstarch or flour on a plate.
- Shape them into oval shapes with two hands. Dip them in the cornstarch or flour on both sides.
- Cut two tomatoes into slices and set aside.
- Add olive oil to the hot pan. Add the zucchini burgers and cover the pan, but leave a few gaps.
- This allows the water to evaporate. The steam will not drip into the pan and splash out the oil.
- Fry both sides, add the shredded cheese, the tomato and then the shredded cheese again.
- Sprinkle with a few Italian herbs and serve.
Video
DID YOU MAKE THIS RECIPE?I love hearing how it turned out! Leave me a comment and make sure to leave a rating below.
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