It’s begun already: Zucchini Season! This is the time of year when practically every recipe out of my kitchen must be adapted to include zucchini – in order to not become overwhelmed by the proliferating plant.
Thus this month’s Improv Challenge theme of Corn & Butter would just have to contain some zucchini. A salad of buttered corn and zucchini would have been delicious. (Please check the thumbnail photos below as I’ll bet some corn zucchini salads may pop up.) But my troops were really hungry the other night and I had a craving for tuna….and for a super simple dinner. This recipe emerged. All the kids liked them (with ketchup, of course) and most importantly, so did my mother who has proclaimed herself to be ‘not a tuna fan’ but I guess corn & butter (and zucchini?) makes everything taste better.Print
Corn & Zucchini Tuna Burgers
- Yield: 6 burgers 1x
- 2 (5-oz.) cans tuna in water, drained
- 1 cup whole wheat breadcrumbs – processed in food processor from 4 slices toasted bread
- 2 tablespoons fresh basil, chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon lemon pepper (fresh ground if possible)
- 2 eggs, beaten
- 3/4 cup zucchini, shredded
- 1/2 cup corn kernels (thawed from frozen or fresh)
- 2 tablespoons unsalted butter
- In a large bowl, mix together all ingredients except oil and butter. Form into 6 patties.
- Heat 1 tablespoon butter in large non-stick skillet. When hot, place 3 patties in pan and fry until golden brown, about 4 minutes. Flip and fry about 3 minutes on other side. Repeat with remaining 3 patties.
- Serve on lettuce leaves (or on a bun) with mayo and more fresh basil.
If you really want to get into the Corn & Butter theme, top these burgers with some melted butter before serving. What’s your favorite way to eat corn in the summer?