The zucchini and potato burgers with a gooey provola cheese center are a delightful vegetarian variant that wins you over with the first bite. Made with a soft mixture of grated zucchini and boiled potatoes, enriched with a gooey center of provola cheese. Golden on the outside and tender on the inside, this burger combines simplicity and flavor in every bite. Perfect to serve with a crispy bun, fresh vegetables, and a light sauce, or to enjoy alone as a tasty and nutritious main dish.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 6 Pieces
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
Ingredients
- 14 oz zucchini
- 14 oz potatoes
- 1 oz grated Parmesan cheese
- 2.5 oz bread crumbs
- 2 eggs
- to taste salt
- to taste extra virgin olive oil
- to taste bread crumbs
- 6 slices provola cheese (optional)
Instructions
To prepare the zucchini and potato burgers, first wash the potatoes, cut them into cubes, and boil them in salted water for 5-10 minutes until they are soft. Once cooked, transfer them to a bowl and mash them with a fork until they become a purée. Let them cool.
Wash the zucchini, dry them, remove the ends, and grate them into a bowl using a large-hole grater. After grating, squeeze them well with your hands to remove excess water.
Add the mashed potatoes, a couple of pinches of salt, the egg, grated Parmesan cheese, and breadcrumbs to the zucchini. Mix well with a spatula to combine all the ingredients. If the mixture is too soft, add 3-4 tablespoons of breadcrumbs.
Now form your burgers: divide the mixture into 6 equal parts. Each part should be divided into two pieces. Take the first piece and flatten it slightly with your hands, place a slice of provola cheese in the center, then cover it with the second piece, shaping it into the classic round form. If you prefer, you can omit the provola cheese and form the burgers directly. Finally, pour some breadcrumbs into a bowl and coat the burgers on both sides.
You just need to cook them: place a pan on the stove, add a drizzle of oil, add the burgers, and cook for 5-6 minutes on each side.
If you want to bake them, place the burgers on a baking sheet lined with parchment paper, drizzle each with a bit of oil, and bake in a preheated oven at 375°F for 18-20 minutes.
Your zucchini and potato burgers are ready to be enjoyed. Bon appétit!
Storage and Tips
The zucchini and potato burgers can be stored in the refrigerator for up to one day in an airtight container. Before consuming, I recommend reheating them for a couple of minutes.
To make the burgers even tastier, you can insert a slice of provola cheese in the center while forming them, then cover it with some mixture, shaping everything into the classic round form.
