sheet pan zucchini turkey burgers with tzatziki & sweet potato wedges
the way I got my toddler to eat zucchini !!!
You know those dinners that hit every note—juicy, herby, saucy, a little crispy on the side—and still come together with almost no cleanup? These zucchini turkey burgers are exactly that. We’re folding grated zucchini and herbs into ground turkey so the patties stay tender and flavorful, even without breadcrumbs or egg. Plus, everyone loves a hidden veggie moment where they don’t realize they’re eating veggies, am I right? Then we bake them on a sheet pan alongside sweet potato wedges until everything is golden and ready to serve.
The lemon-garlic tzatziki on top ties it all together. It’s creamy, garlicky, and refreshing—basically the sauce version of summer. I like piling the burgers onto soft buns with arugula, but they’re just as good in pita or over greens. Make a double batch of tzatziki if you’re into leftovers. You’ll be glad you did.
If you can’t find ground turkey, you can make these with ground chicken! If you’re not into a burger (that would be sad but it’s ok) then you can also make these meatballs and serve with salad. I made the recipe to serve 5-6 even though I have a family of 4, because I always prefer to make too much and have leftovers, than too little!
