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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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From Healthy Cooking. I may add more tuna. PLEASE NOTE: As written, these are fairly bland. I am leaving the recipe that way for the benefit of folks feeding picky little ones. In the future, though, I will add some dill and Dijon mustard, or perhaps oregano and LOTS more garlic! Ingredients:
1/4 cup onion, finely diced |
1 garlic clove, minced |
1 cup zucchini, shredded |
1 cup yellow squash, shredded |
1 cup carrot, shredded |
1 egg, lightly beaten |
2 cups whole wheat bread crumbs (i used 1 1/2 c oatmeal, slightly pulverized) |
1 (6 ounce) can light chunk tuna in water, drained and flaked |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 teaspoon butter |
Directions:
1. In a large nonstick skillet coated with cooking spray, saute onion and garlic for 1 minute. Add the zucchini, yellow squash and carrots; saute until tender. Drain and cool to room temperature.
2. In a large bowl, combine the egg, bread crumbs, tuna, salt and pepper. Add vegetable mixture. Shape into six 3-1/2-in. patties.
3. Coat the same skillet again with cooking spray; cook patties in butter for 3-5 minutes on each side or until lightly browned. Serve on buns with cheese, lettuce and tomato.
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