Tag: zucchini

Zucchini burger: three quick and easy recipes – Italian Cuisine

Zucchini burger: three quick and easy recipes


Preparing veggie burgers at home is really easy and those with zucchini fit all tastes

THE zucchini burger they are an easy and healthy second course that the whole family likes!
Here are three recipes of vegetarian burgers with zucchini and a recipe with fish.
Find out how to prepare them in a few minutes and with just a few ingredients:

Zucchini and legume burger

Blanch 200 g of zucchini and then mash them with a fork to remove some liquid.
Blend 300 g of cannellini or borlotti beans already cooked and mix everything with the zucchini.
You can add a egg to mix everything and a tablespoon of parmesan, salt and pepper.
If you prefer to make them vegan then don't add eggs and parmesan.
To work the mixture, the breadcrumbs must still be added, just enough to obtain soft and compact burgers.
You can cook them in a non-stick pan with a little oil, or in the oven at 200 ° for 20 minutes.

Tofu and zucchini burger

Blend a stick of tofu of 200 g with 200 g of zucchini cooked in a pan or in the oven with oil and onion.
Then add a tablespoon of nutritional yeast, a mix of herbs like parsley, basil and mint and breadcrumbs as required.
Salt and pepper to taste and compose the burger and then pass them again in the breadcrumbs or in the corn flour if you like them a little crunchy.
Bake them in the oven at 200 ° for 20 minutes or in a pan with a little oil.

Zucchini and potato burger

Blanch 200 g of zucchini and 200 g of potatoes and then mash everything very well with a fork.
You can also blend, but having the pieces of vegetables in the dough is better.
If you want to add a little more flavor, cook the zucchini in a pan with oil and onion instead of boiling them, while blanching the potatoes anyway.
Once the vegetables are ready and mashed, add a egg and the parmesan for a full version, or just breadcrumbs.
Season with salt and cook in a pan or oven.

Zucchini and cod burger

Zucchini burgers can also be made with fish, for example with salmon or cod. In this case we tried them with the latter, here is the procedure:
cook 200 g of sliced ​​courgettes in a pan with half an onion and oil.
In the same pan, cook two clean cod fillets, adding a little water and a few drops of lemon juice.
Coarsely blend the fish and courgettes and then add an egg and the breadcrumbs as required.
Season with salt and, if you want, add some spices like parsley and marjoram.
Bake these burgers in the oven or pan.
We suggest you bread them well on the outside, perhaps brushing them first with milk and then passing them in breadcrumbs or panko to make them more crunchy.

Scroll through the gallery above to discover other ideas for preparing zucchini burgers!

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Zucchini stuffed with potatoes – Italian Cuisine

»Zucchini stuffed with potatoes


First of all, wash the potatoes well, put them in a pan full of cold water, bring to a boil and cook for about 30 minutes or until, hanging the potatoes with the tines of a fork, it will enter and exit without difficulty.
Drain the potatoes, peel them and mash them with a potato masher.

Put the mashed potatoes in a saucepan with the butter, gradually incorporating the warmed milk, stirring constantly with a whisk, so that no lumps are created.

Cook for 15-20 minutes, then add salt, nutmeg and parmesan.

In the meantime, wash the courgettes and blanch them whole for a few minutes (they will need to soften just a little, so it is easier to dig them out), then cut them in half and scoop out the pulp with a teaspoon, leaving a nice thick edge.

Fill the courgettes with the purée after putting it in a sac-à-poche with a star spout, in order to create a beautiful decoration on the surface.
Arrange the courgettes in a lightly oiled pan and cook for about 20 minutes or until golden brown at 180 ° C, in a preheated convection oven.

The zucchini stuffed with mashed potatoes are ready, you just have to serve them.

Recipe Sirloin of beef with sautéed chard and zucchini cream – Italian Cuisine

Recipe Sirloin of beef with sautéed chard and zucchini cream


  • 600 g sirloin of beef
  • 500 g courgettes
  • 300 g beets
  • mint
  • thyme
  • rosemary
  • butter
  • vinegar
  • garlic
  • extra virgin olive oil
  • salt
  • pepper

For the recipe for the beef sirloin with sautéed beets and zucchini cream, wash the zucchini, remove the ends and the central part with the seeds. Keep only the green part. Boil them in salted boiling water for 6-7 minutes, cool them in cold water, drain and blend them with a tablespoon of vinegar, 2 mint leaves and a pinch of salt.
Heat 2 tablespoons of oil and 2 crushed cloves of garlic in a saucepan for one minute. Remove the garlic and mix the oil with the zucchini cream.
For the chard: peel and sauté them in a pan with a drizzle of oil for half a minute, just to dry them, but keeping the beautiful bright green color.
For the sirloin: salt and pepper the meat. Brown it in a pan with 4 tablespoons of oil for about 4-5 minutes, turning it on both sides, until it is well browned. Remove it from the pan and remove the oil. Clean the pan and melt 2 knobs of butter in it with a tablespoon of oil, a sprig of rosemary and a little thyme. Add the meat again and cook for another 4 minutes, turning it on both sides and sprinkling it continuously with the cooking fat. Finally remove it from the pan and let it rest for 5 minutes.
Slice the sirloin and serve with the chard and the zucchini cream, garnish as desired with salad and edible flowers.

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