Zucchini Chicken Cheeseburger

Zucchini Chicken Cheeseburger

Zucchini Chicken Cheeseburger

Serves: 2

Ingredients

Zucchini Buns

  • 2 large zucchini, grated and squeezed
  • ½ cup shredded mozzarella cheese
  • 1 large egg
  • 1 tsp garlic powder 
  • Salt and black pepper, to taste

Burger Filling

  • 1 Grilled chicken breast, sliced 
  • Lettuce leaves
  • Tomato slices

Burger Sauce

  • 1 tbsp Greek yoghurt 
  • ¼ tsp mustard
  • 1 tbsp lemon juice
  • ½ tsp of garlic powder
  • 1 tsp finely diced onion
  • 1 tsp finely diced dill pickle
  • 1 tsp dill pickle brine
  • 1 tbsp olive oil
  • Paprika  
  • Salt and black pepper, to taste

Method

  1. Preheat the oven to 190°C and line a baking sheet with parchment paper.
  2. In a medium bowl, combine the squeezed zucchini, egg, mozzarella, garlic powder, salt, and black pepper. 
  3. Mix until well combined.
  4. Divide the mixture into four equal portions on the prepared baking sheet and flatten each into a round. 
  5. Bake for 15–20 minutes, or until the buns are set and lightly golden.
  6. In a small bowl, whisk together all of the sauce ingredients until smooth.
  7. Assemble: 
  8. Spread a layer of sauce over one zucchini bun. Top with lettuce, tomato slices & grilled chicken strips.
  9. Top with a second zucchini bun. Enjoy! 

 

Meal prep tips

Fridge: Store cooked zucchini buns and chicken separately in airtight containers for 3–4 days. Keep the sauce refrigerated in a separate sealed container.

Best meal-prep method: Cook the zucchini buns until well browned and firm, then allow them to cool completely before refrigerating. Assemble the burgers just before eating to prevent the buns becoming soggy.

Freezer: The zucchini buns and cooked chicken can be frozen, but I wouldn't freeze the assembled burger or sauce. The zucchini can release water after thawing and the yoghurt-based sauce may separate.

Freeze the zucchini buns between sheets of baking paper in an airtight container for up to 2 months for best quality.

Reheating: Reheat the zucchini buns and chicken in an oven, air fryer or frying pan. The air fryer is particularly good for restoring some crispness.

Sauce: Prepare the sauce ahead and refrigerate for 3–4 days. Keep it separate until serving.

Tip: Squeezing the grated zucchini extremely well is important. Excess moisture is the main reason zucchini buns can become soft or fall apart.

Macros per serve

Calories 400 kcal

Protein 38g

Carbohydrates 13g

Fat 22g

Fibre 3g

Sugars 7g

Health benefits 

Zucchini provides fibre, vitamin C, potassium and carotenoid antioxidants while creating a lower-carbohydrate alternative to traditional burger buns.

Chicken breast provides high-quality complete protein and is a good source of vitamin B6, niacin and selenium. It makes this a particularly protein-rich meal.

Mozzarella contributes protein and calcium while helping the zucchini buns hold together and providing a satisfying cheesy flavour.

Lettuce and tomato add volume, fibre, vitamin C, vitamin K, folate and antioxidant compounds while keeping the overall meal relatively light.

Greek yoghurt gives the burger sauce protein and calcium while providing a creamy texture without relying on a large amount of mayonnaise.

Olive oil supplies predominantly monounsaturated fats and antioxidant compounds. However, it is calorie-dense, so the 1 tbsp used in the sauce is worth measuring.

Dill pickle, mustard, garlic and lemon add plenty of flavour with relatively few calories, allowing the sauce to remain creamy and punchy without needing much sugar.

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