Preparing zucchini
Grate the zucchini using a large-hole grater.
Place the grated zucchini in a colander and mix with 1 teaspoon of salt.
Let stand for 10 minutes to release excess water.
Place the zucchini in a clean kitchen towel or cheesecloth. Twist and squeeze the towel vigorously to squeeze out as much liquid as possible. This will prevent the burgers from falling apart.
Mixing the Burger Dough
Place the dry, squeezed zucchini in a large bowl.
Add the beaten egg, almond flour, Parmesan cheese, garlic powder, Italian seasoning, and black pepper.
Mix well with a fork or your hands until you have a thick, pliable dough.
Shape the patties
Divide the mixture into 4 equal portions.
Shape each portion into a ball with your hands. Press gently to flatten each ball into a round patty, about 1 cm thick.
Air Frying Burgers
Set the fryer temperature to 190°C and preheat for 5 minutes.
Lightly spray the fryer basket with oil or line it with perforated baking paper.
Place the zucchini patties in the basket in a single layer, leaving space between them.
Spray the tops of the patties generously with cooking spray.
Bake at 190°C for 6 minutes.
Open the basket, carefully turn each patty over and spray the newly exposed side with more oil.
Bake for a further 4 to 5 minutes, until they are dark golden and firm to the touch.
Serving tips
Let the patties rest on a wire rack for 2 minutes.
Serve warm on a bed of fresh leafy greens or in low-carb keto salad wraps.
Top with sliced ​​avocado, sugar-free ketchup, or a dollop of Greek yogurt garlic dip.
Nutritional Information (per burger)
Calories: 115kcal
Total Fat: 8.5g
Saturated Fat: 2.0 g
Total Carbs: 4.2 g
Fiber: 1.6 g
Net Carbs: 2.6 g
Protein: 6.1 g