Caprese Turkey Burgers with Zucchini Noodles

IMG_2093

In an effort to finish the last few weeks of my pregnancy strong I’ve been making a diligent effort to eat healthy.  I was pretty uncomfortable as August became September but I’m happy to report overall my body is feeling much better these days.  I move as much as I can to keep loose and it seems the ridiculous tired spells have passed for the time being.  I have cut down on grains and carbs with most meals enjoying them once or twice a week.  Otherwise it’s lots and lots of vegetables with lean protein.  And of course plenty of fruit.

IMG_2096

For this dish I made basic turkey burgers mixed with a little zucchini to prevent them from drying out.  I learned this trick earlier this summer and it’s definitely one to remember.  Nobody likes a dry burger.  I topped the turkey burgers with a caprese salad, using our garden cherokee black tomatoes and basil.  And lastly to keep the veggie intake high I made zucchini noodles to serve everything on.  In general I’m not a huge fan of zucchini noodles as raw zucchini is not my thing, but lightly sautéed in some olive oil until just tender did the trick.

IMG_2095

Caprese Salad

  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar (I used blueberry balsamic)
  • 2 medium tomatoes, chopped
  • fresh basil, chopped (as much as you’d like)
  • 4 oz mozzarella, chopped
  • s&p
  1. Mix all ingredients together and set aside to marinate at least 1 hour.

Turkey Burgers

  • 1 lb ground turkey
  • 1 small zucchini grated, moisture squeezed out
  • 1/4 cup breadcrumbs
  • 1 clove garlic, minced
  • 2 tablespoons red onion, minced
  • s&p
  • Italian seasonings
  • oil spray
  1. Mix all ingredients together.  Form four patties.
  2. Heat nonstick pan over medium-high heat.  Once heated spray a coating of oil spray and lower heat to medium low.  Cook patties four minutes per side until browned and cooked through.

Zucchini Noodles

  • 1 tablespoon olive oil
  • 1/4 cup red onion, diced
  • 2 garlic cloves, diced
  • 2 medium-large zucchini’s, julienned into noodles using mandolin or spiraler
  • s&p
  1. In a nonstick pan heat up the olive oil over medium heat.  Add the garlic and onion cooking until soft.
  2. Increase the heat to medium high and add the zucchini.  Cook 3 minutes until just wilted and soft.  Season with s&p.

 

Leave a Reply

Your email address will not be published. Required fields are marked *