Advertisement
Hamburgers with Zucchini and Red Onion

Hamburgers with Zucchini and Red Onion

Used these hamburgers, mixed into patties with some of your favorite summer veggies, as the protein source in a delicious Spaghetti Bolognese!
Login or register to rate and review recipes!
0 Reviews
Print
Text Size:

Ingredients

Directions

Yield:
4 servings

Combine beef, zucchini, onion, thyme, salt, if desired, and pepper in large bowl. Shape into 4 (3-inch) patties.

Lightly coat large skillet with nonstick cooking spray; heat over medium heat. Add patties and cook, turning occasionally, 8 minutes or until done.

*Note: Wash the zucchini well before using a grater to shred it.

Spaghetti Bolognese: Save 2 hamburgers and cut into small chunks. Coat large skillet with nonstick cooking spray; heat over medium heat. Add burgers, 1 cup diced carrots and 1/3 cup diced celery; cook, mixing occasionally, 6 to 7 minutes or until vegetables are softened. Add 1 can (14 1/2 ounces) no-salt-added diced tomatoes (undrained), 1/2 cup reduced-fat (2%) milk, 1 tablespoon tomato paste, 1/4 teaspoon kosher salt, if desired, 1/8 teaspoon ground nutmeg and 1/8 teaspoon black pepper. Stir and bring to a boil; reduce heat and simmer, stirring occasionally, 6 to 8 minutes or until lightly thickened. Serve over 2 cups hot cooked whole grain spaghetti. Makes 4 servings (1/2 cup pasta and 3/4 cup sauce per serving)

Nutrition Information:

Calories: 112 calories, Carbohydrates: 14 g, Protein: 18 g, Fat: 3.5 g, Saturated Fat: 1.5 g, Cholesterol: 45 mg, Sodium: 56 mg

Copyright Diabetic Cooking.

Reviews

Advertisement

 

The latest delivered straight to your inbox

Learn More

Newsletter

Subscribe to Stay Informed

Sign up for Free

Get the latest diabetes news and a free gift!

Learn More

Save Your Favorites

Save This Article

Save This Recipe