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Everybody who knows me well knows how much I ADORE Zucchini. It is most definitely my favourite food. Some people don't care for it, others simply hate it but I love it. And even though I don't need an excuse to eat it at every available opportunity, when I saw this recipe I couldn't resist! The best thing is that it looks really simple and easy- I can't wait to give it a go. 

Zucchini-Almond Veggie Burgers

4 small zucchini and/or yellow squash (14-15 ounces total), ends trimmed
1/2 teaspoon salt
1/4 cup almonds, toasted and finely chopped
3 tablespoon minced basil
1 tablespoon flour
1 egg, beaten
1/4 teaspoon black pepper
1/4 cup bread crumbs
1 tablespoon oil

Preheat the oven (or toaster oven) to 350° F.

Grate the zucchini on the bias so as to create larger strands, using the large holes of a box grater. Toss with the salt and then leave in a strainer for 15 minutes. Using your hands or by wrapping the zucchini in cheesecloth, squeeze out any excess liquid.

Combine the zucchini with the almonds, basil, flour, egg, and black pepper. Add the bread crumbs, adding more if the mixture hasn’t become pliable. (It will be a very wet mixture, though.)  Shape into 4 patties.

Heat the oil in an oven-safe sauté pan over a medium flame. Cook the burgers, 2 to 4 minutes per side, until golden brown. Transfer the pan to the oven and cook for 12 to 15 minutes more, until firm.

from Veggie burger madness via