for those people blessed with the ability of keeping a vegetable garden alive for longer then a week, zucchinis are popping up everywhere. we've been given plenty by friends and family so i wanted to try some different zucchini recipes rather then the usual zucchini soup (which it has been WAY to hot for lately in tasmania.) so the other night we had zucchini burgers with raita and grilled zucchini salad. it might seem like a zucchini overload, but the burgers had plenty of other flavours to compete with it. it was super tasty! and so nice not having the heaviness in my stomach like i usually would with meat patties. 

zucchini burgers with raita
serves 2-3

1 zucchini, ends trimmed, coursely grated
1 cup of natural yoghurt
a squeeze of lemon juice
1 small cucumber, halved, seeded and finely chopped
olive oil spray
a crushed garlic clove
a brown onion, finely chopped
2 tsp of curry powder
400g can of chickpeas, rinsed and drained
100g of breadcrumbs
a few leaves of fresh parsley, chopped
1 egg lightly whisked
bread rolls 
baby spinach leaves to serve
plain flour for dusting

combine yoghurt, cucumber and lemon juice in a small ramekin or bowl.
cover the raita and place in fridge to chill

heat frying pan on medium, spray with oil and cook onions until soft
add garlic and cook for 1 minute
throw in curry powder and stir for a minute or two until it smells delicious
add zucchini and cook till soft

process chickpeas til they're like breadcrumbs
mix onion mixture, eggs, chickpeas, parsley and breadcrumbs in a bowl until well combined
dust hands with flour
shape into patties

reheat frying pan on medium high
spray with oil and cook patties until delicious and golden
stack the patties, spinach leaves and raita in a bun and put to the side

grilled zucchini salad
serves 2


1 big or 2 small zucchini 
squeeze of lemon juice
a small bunch of herbs on hand (i used parsley and mint, but coriander would be nice too)
a pinch of fennel seeds
olive oil
salt and pepper

thinly slice zucchini longways 
toss slices in olive oil, salt and pepper
sear on a hot grill until dark marks appear (depends on how thick the slices)
flip and grill other side
chop herbs roughly
toss grilled zucchini, herbs, fennel seeds and lemon together in a bowl
place salad next to the burgers
admire your handiwork

xx Bret

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