Burger Stuffed Zucchini | Vegan
Questa ricetta è disponibile anche in italiano
Burger stuffed zucchini is a deliciously satisfying recipe that you can make in no time and is sure to taste wonderful – it’s ideal for parties and family dinners alike.
Courgette (or Zucchini, for our American friends) is a deliciously satisfying veg that you can make into a wonderful meal with this recipe – it comes together in no time, it only requires 5 ingredients and it tastes great too!
This amazing zucchini dish is a wonderful addition to dinner for any household. The thing that we really love about them, aside from how incredible they taste, is how versatile they are. You can add them to a smaller meal as a hefty side dish, or they could be the main part of a large family meal.
To enhance this recipe, you could try making a small amount of marinara, and serving it warm to dunk the zucchini in – it’s a simple addition, but one that could really elevate this dish.
It’s worth saying, though, that the meal truly doesn’t need it – the zucchini is always succulent and soft!
How To Make Burger Stuffed Zucchini
First things first, you can start by washing and cutting the zucchini in your recipe in half across the width, and then slice each half in two lengthwise, from the center. Now that the center of your zucchini is accessible, use a melon baller or a spoon, and carefully remove the pulp – the white part. Make sure to leave roughly half a centimeter of it around the shells of the zucchini.
Next, roughly chop the pulp, and then add it to a pan with a pinch of salt and a clove of garlic. Sauté the three ingredients together until they become nice and aromatic. Once that stage is achieved, let it cool a little, and then blend the mixture until it’s smooth.
Now, add the burger patties to a large mixing bowl, and crumble them up with a fork. To that bowl, add the blended zucchini pulp, and the potato flakes. Then, stir until everything is well combined and homogenous. Leave the mixture for ten minutes to allow it to firm up. Depending on how moist your zucchini is (an odd sentence if ever there was one) you might need to add some more potato flakes to thicken it up.
We want a texture that holds its shape and that can be easily modeled.
Please try not to add too many potatoes otherwise the mixture will turn too dry. One or two teaspoons in addition to the indicated amount should be enough.
Preheat the oven to 180˚C, or 355˚F.
Now, place each of the zucchini shells/boats onto a baking tray. Try to find a baking tray with a slight rim, as the zucchini is likely to exude a little bit of liquid as they cook. Once the shells are on the tray, season with a pinch of salt, and then fill each one with around a quarter of the burger mixture.
Now, sprinkle the corn flakes or breadcrumbs on top of the filling in the zucchini. If you’d like, finish with some vegan grated cheese and a drizzle of olive oil. Of course, that step is up to you, but it adds a lot of flavor and texture!
Bake the zucchinis for twenty-five to thirty minutes, or until the shells themselves are soft. If you’d like, you can finish the shells on grill mode for about five minutes – this will give you a delightfully crunchy top, especially if you used cheese!
Once cooked, serve straight away. Alternatively, you could allow them to cool to room temperature, and then serve them as part of a buffet for a small get-together.
5-Ingredients (Vegan) Burger Stuffed Zucchini Recipe
Ingredients:
2 Large Zucchini (Courgettes)
2 Plant Based Burger Patties
1/4 cup Potato Flakes (or more, see notes*)
1-2 tbsp Ground Corn Flakes (or breadcrumbs)
1 Garlic Clove
1 tbsp Vegan Grated Cheese (optional)
Olive Oil (optional)
Method:
1. Wash and cut the courgettes in half and then each half in two lengthwise, from the center.
2. With a melon baller or a spoon carefully remove the zucchini pulp (the white part) making sure to leave at least around ½ cm of it around the shells.
3. Roughly chop the pulp and sauté until soft in a pan with the garlic and a pinch of salt.
4. Allow to cool down a bit, then blend until smooth.
5. Meanwhile add the burger patties in a large mixing bowl and crumble them with a fork.
6. Add the blended zucchini pulp and the potato flakes to the burger mix and stir up until everything is well combined. Leave the mixture for 10 minutes to firm up (depending on the water content of your zucchini, you might need to add more potato flakes to the mixture).
7. Preheat the oven at 180°C (355°F).
8. Place the zucchini shells/boats onto a baking tray, season with a pinch of salt, then fill with around 1/4 of the burger mixture.
9. Sprinkle the corn flakes or the breadcrumbs on top of the filling and (optionally) finish with some vegan grated cheese and a drizzle of olive oil.
10. Bake for 25 to 30 minutes or until the zucchini shells are soft. You can finish on grill mode in the last 5 minutes for an even crunchier top.
11. Serve straight away or at room temperature.
For other ideas to use this marvellous ingredient also check:
– Zucchine alla Scapece in the Air Fryer
– Courgette Pesto Pasta
– Courgette and Potato Bake
– Courgette and Potato Cakes
– Vegan Courgette Parmigiana
– Sea Flavoured Courgette and Blossom Pasta
– Simple Courgette and Blossom Bake
– Fluffy Courgette Stuffed Brioche Bread
– Courgette Baked Frittata
– Creamy Courgette and Rocket (Arugula) Pasta
– Courgette and Smoked Paprika Pastry Rolls
– Vegan Ratatouille Pizza Bites
– Mediterranean Veggies
