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Zucchini and Corn Veggie Burgers


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Rate this recipe 4.4/5 (21 Votes)


  • 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)


Servings 1
Adapted from


Step 1

Pre-heat oven to 350 and grease baking sheet with coconut oil

Drain 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 bowl

In food processor, process dry ingredients, included seasonings and spices

Add zucchini juice and process only until combined

Transfer garbanzo bean mixture into a separate bowl

Fold in veggies and season to taste, only if more seasoning is needed

Make 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 disc

Place on greased cookie sheet and drizzle each burger with coconut oil

Cook for 25 minutes, or until underside is golden brown

Flip each burger and cook an additional 5-7 minutes until the top is golden brown

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