These oven-baked courgette burgers with Greek feta are light, healthy, and delicious. Serve warm in seeded rolls or cold with tzatziki dip.
Made with grated courgette (zucchini), feta, red onion, and herbs, these fresh-tasting Greek inspired courgette burgers are fantastic hot or cold, served with a minty yogurt dip or homemade hummus.
✔️ Why should you try it?
- Perfect for using up a glut of courgettes
- Baked not fried
- Delicious hot or cold
Courgettes (Zucchini) are the star of the show in these burgers. You'll need roughly 2 large courgettes for this recipe.
Feta is one of my favourite cheeses and it pairs so well with courgette.
Eggs, panko breadcrumbs and flour are needed to bind the burger mix together.
The burgers are flavoured with garlic, mint, parsley and oregano, to give them a Greek inspired vibe.
I've also used chopped red onion and vegetarian hard cheese to give them extra flavour.
There is nothing complicated about this recipe. All you need to make and cook the burgers are a large mixing bowl, a baking sheet lined with non-stick baking paper, and your hands!
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Coarsely grate the courgette and pop it in a clean tea towel. Gather up the sides and squeeze out the excess water over your sink. Pat the grated courgette dry and place the courgette in a large mixing bowl.
Two: Add all of the other ingredients to the mixing bowl.
Three: Mix everything thoroughly. I always find getting my hands in there and giving it a good mix helps bind the mixture.
Four: Shape into 6 burgers or patties and oven bake in a hot oven.
💭 Top tips
Make sure all the excess water is squeezed out of the courgettes. I find the best way of doing this is by placing the grated courgette in a clean tea towel and squeezing it over the sink. I then use some kitchen towel to pat it dry.
🍴 Serving suggestions
These burgers are delicious straight from the oven in seeded rolls, with a cool minty yogurt dip. I often serve them with baked carrot fries, roast sweet potato, air fryer sweet potato fries, or homemade apple coleslaw, for a healthy and filling dinner.
The burgers are also delicious served cold as part of a Greek meze or with halloumi couscous salad for a light lunch.
Instead of using the mixture to make 6 large burgers, you could instead make 20 falafels. You would need to reduce the cooking time slightly and I would suggest checking them after 15 minutes in the oven.
For a vegan version, replace the egg with ground flax seed (1 tablespoon of flax to 3 tablespoons of boiling water = 1 egg), omit the vegetarian hard cheese and use a vegan style feta cheese (available in most large supermarkets). If you can't find vegan feta, use capers instead, to give the burgers that salty flavour.
For a gluten-free version, replace the plain flour for gluten-free plain flour and use gluten-free panko breadcrumbs.
The cooked burgers will keep for up to 3 days in the fridge. I really love them cold, as part of a Greek meze platter.
The burgers are also suitable for freezing, either cooked or uncooked. If freezing un-cooked, open freeze the burgers for 2 hours, then pop the uncooked frozen courgette burgers into a freezer proof bag or container. They can be cooked straight from frozen, you will just need to add an additional 5-10 minutes onto the cooking time.
More recipes with courgette as the star ingredient;
- Courgette and Chocolate Muffins
- Courgette Fritters
- Cheesy Courgette and Tomato Bake
- Oven Baked Ratatouille
- Courgette, Carrot and Feta Fritters
- Griddled Courgettes
- Oriental Courgette Noodle Soup
- Roasted Parmesan Courgettes
- Courgette & Shallot Pickle
- Zucchini Yogurt Chilled Soup
- Zucchini Lasagna
- Zucchini Hummus
- Stuffed Courgettes with Bulgur Wheat and Preserved Lemon
- Courgette & Hummus Pizza
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Courgette Burgers with Feta
- 600 g Courgettes grated & excess water squeezed out.
- 150 g Feta cheese crumbled
- 2 Eggs
- 1 Garlic Clove chopped
- 1 Red Onion chopped finely
- 1 tbsp Mint chopped
- 2 tbsp Parsley chopped
- 1 tsp Dried Oregano
- 35 g Plain Flour
- 100 g Panko Breadcrumbs
- 2 tbsp Grated Vegetarian Hard Cheese
- Heat the oven to 220°c (200 fan/ 425F/ Gas 7) and line a large baking sheet with baking paper.
- Place the grated courgette (excess water removed) into a large bowl.
- Add all of the other ingredients and mix well. You might find using your hands easier.
- Shape the mixture into 6 burgers (or alternatively 20 falafels).
- Bake in the oven for 25-30 minutes, turning halfway.
I'm linking this recipe up to #CookBlogShare, which this week is hosted by Recipes Made Easy.