Zucchini Burgers

So I decided to follow in my sister's footsteps and eat one vegetarian meal a week and these burgers were a great option.  I love zucchini and these burgers were a great alternative to a regular burger, with 314 calories a burger.  You can eat these burgers year around too because the great thing about zucchini is that you can freeze it.  Since zucchini is easier to find in the summer, and it is cheaper then during the winter months, you can make the burgers in bulk and freeze them.  You can also stock up on zucchini for other purposes by shredding it and freezing it.  When you thaw it out you will need to ensure you squeeze out the excess water before using it. 

Ingredients
     2 cups of shredded zucchini
     1 medium onion, finely chopped
     1/2 cup of dry bread crumbs
     2 eggs, lightly beaten
     1/8 tsp of salt
     Dash of cayenne pepper
     3 hard-cooked egg whites, chopped
     2 tbsp canola oil

    

In a colander, drain zucchini, squeezing to remove excess liquid.  Pat dry.  In a small bowl combine the zucchini, onion, bread crumbs, eggs, salt, and cayenne pepper.  Gently stir in cooked egg whites. 

Heat 1 tbsp of oil in a large nonstick skillet over medium-low heat.  Drop batter by scant 2/3 cupfuls into the oil; press lightly to flatten.  Fry in batches until golden brown on both sides, using remaining oil as needed.  Then serve on a bun with all your favorite burger toppings!