Turkey Burger with Zucchini and Carrot

I was trying to figure out something to do with zucchini that I had.  This recipe sounded interesting and wasn't any harder to mix up than a a regular burger.  It turned out really good.  The burger has lots of flavor and is super healthy.  I just used regular hamburger buns and I didn't make the mayo mix.  I used 1 lbs. of Ground Turkey Breast and it made 4 large size burgers.

Ingredients

• 3/4 pound ground turkey
• 1 medium zucchini, grated
• 1 medium carrot, grated
• 2 cloves garlic, finely chopped
• 3/4 teaspoon dried thyme
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 large egg
• 3 tablespoons olive oil
• 4 slices crusty bread
• 4 small leaves Boston lettuce
• 4 tablespoons mayonnaise (optional)
• 2 teaspoons fresh lemon juice (optional)

Directions

1. Heat broiler. In a large bowl, combine the turkey, zucchini, carrot, garlic, thyme, salt, pepper, and egg. Form the mixture into 4 patties.
2. Heat 1 tablespoon of the oil in a large skillet over medium heat. Cook the patties, turning once, until no pink remains, 4 to 5 minutes per side.
3. Meanwhile, place the bread on a baking sheet and brush with the remaining oil. Broil until golden brown and crisp, about 1 ½ minutes.
4. Transfer the bread to individual plates. Top with the lettuce and burgers. If desired, combine the mayonnaise and lemon juice and serve with the burgers.

 Real Simple Recipes - Turkey Burger with Zucchini and Carrots

"Healthified" Zucchini Bread

I really like this recipes because it cuts a lot of calories out of the traditional zucchini bread and it tastes very similar to the traditional zucchini bread.  This is a super moist bread and is great for a quick breakfast.  It also freezes really well.  I make several batches and freeze this bread.  It is great if you need to bring a dish to pass.  Take it out of the freezer the night before and it is ready to go.  I also grate and freeze zucchini in the summer and then make this bread in the winter.

2 1/2 c. grated zucchini (2 med.)
1 c. unsweetened applesauce (replaces some of the oil)
1/2 c. canola oil (this is a healthy oil)
3/4 c. fat free egg product (egg beaters) or 3 eggs
2 tsp. vanilla
1 1/2 c. sugar
1 1/2 c. all purpose flour
1 1/2 c. whole wheat flour
3 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. salt
1/4 tsp baking powder
1/2 c. chopped walnuts or pecans (optional)

1. Heat over to 350 degree.  Spray the bottoms only of 2 (8x4-inch) loaf pans with cooking spray.
2. In large bowl, mix zucchini, applesauce, oil, egg product, vanilla and sugar until well blended.  Stir in all remaining ingredients except walnuts until well blended.  Stir in walnuts.  Spoon batter evenly into pans.
3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.  Cool 10 minutes.  Loosen sides of loaves from pans; remove from pans to cooling racks.  Cool completely, about 1 hr.

Turkey Mac Casserole

I got this recipe from Betty Crocker.  I was looking for recipes to use zucchini in since I had a lot of it this year.  This is an amazing recipe.  It has an awesome flavor and there are lots of variations to it.  It is a good way to get veggies in your dinner.  I couldn't taste the zucchini in the casserole.  This recipe could be made ahead of time, put in the fridge and bake when you are ready to eat. 

Substitute or additions:
Add a can of mushrooms when browning the turkey
Add onions when browning the turkey
Substitute broccoli for the zucchini
Try different kinds of cheese on the top
Try different shaped noodles

Casserole
4 oz (1 c) uncooked elbow
1 lb ground turkey breast
3/4 tsp garlic pepper blend
3 medium zucchini, chopped (about 3 cups)
2 tbsp chopped fresh basil or 2 tsp dried basil leaves
1 (10 oz) container light Alfredo sauce

Topping
1/4 c. Italian style bread crumbs (or mix plain bread crumbs with Italian seasoning)
2 tbsp grated Romano cheese
1 tsp margarine or butter, melted

1. Heat over to 350 degrees.  Spray 2 1/2 quart casserole dish with cooking spray.  Cook macaroni to desired doneness as directed on package.  Drain.

2. In large skillet, cook and stir turkey and garlic pepper blend over med-high heat for 6-8 minutes or until turkey is no longer pink.

3. Add cooked macaroni, zucchini, basil, and Alfredo sauce; mix well.  Spoon mixture into sprayed casserole dish.  In a small bowl, combine all topping ingredients; mix well.  Sprinkle over casserole. 

4. Bake at 350 for 30-40 minutes.

Zucchini Quiche

Here is an old Lindfors family recipe... just kidding.... I have no idea where my Grandma got this recipe but it is one my dad loves during the summer.  My parents garden is always full of zucchini so we have to find ways to use it all.  I have never personally made this recipe but I have watch my Grandma making many times and I have eaten it many times.

Ingredients:
1 clove Garlic (Minced)
2 TBLS Butter or Margarine
3 or 4 Medium Zucchini
1TBLS Dill Weed
1 Container Crescent Roll Dough
2 or 3 Eggs Beaten
Salt and Pepper to taste
1 Cup Cubed Monterey Jack Cheese
Chopped Parsley and Dill Weed


Directions:
Sauté garlic in butter for 1 minute. Add Zucchini and sauté about 5 minutes, add dill weed, stirring well. Press dough in to a pie pan forming a crust. Layer in the zucchini in to the crust, then pour in the eggs, salt and pepper to taste. Top with cheese sprinkle with parsley and dill weed. Bake 35 to 40 minutes at 350.