Dinner

Zucchini and Corn Veggie Burgers is for Dinner.

Zucchini and Corn Veggie Burgers takes 15 minutes to prepare.

Zucchini and Corn Veggie Burgers takes 35 minutes to cook.

Zucchini and Corn Veggie Burgers makes 8 servings.

The ingredients for Zucchini and Corn Veggie Burgers are:

6 c shredded zucchini (I use my food processor)
1/4 c chopped green onions
1 c sweet corn, frozen or fresh (I used TJ?s frozen sweet corn and thawed ahead of time)
2 c garbanzo bean flour (I use Bob Mill?s)
4 c panko breadcrumbs
2 tsp baking powder
1 tsp baking soda
2 tsp sea salt
1/2 tsp black pepper
1/2 tsp smoked paprika
1/2 tsp red pepper flakes
2 c drained zucchini juice (add water if you did not achieve 1 cup of juice)

Here is how you make Zucchini and Corn Veggie Burgers:

Pre-heat oven to 350 and grease baking sheet with coconut oilDrain zucchini by placing in a kitchen towel and squeezing all the water out of it until dry, being sure to collect all liquid in separate bowlIn food processor, process dry ingredients, included seasonings and spicesAdd zucchini juice and process only until combinedTransfer garbanzo bean mixture into a separate bowlFold in veggies and season to taste, only if more seasoning is neededMake burgers using a 1/4 measuring cup by packing the mixture into the cup and turning it out into your hand to pat into a more flat discPlace on greased cookie sheet and drizzle each burger with coconut oilCook for 25 minutes, or until underside is golden brownFlip each burger and cook an additional 5-7 minutes until the top is golden brownServing Size:?Makes 8 burgers

The nutritional information for Zucchini and Corn Veggie Burgers is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 277.8

• Total Fat: 3.2 g
• Cholesterol: 0.0 mg
• Sodium: 678.0 mg
• Total Carbs: 37.5 g
• Dietary Fiber: 5.9 g
• Protein: 8.9 g

The dietary needs meet for Zucchini and Corn Veggie Burgers is Vegan