Start by grating one medium zucchini, using the large holes of a box grater. After grating, place the zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture.

In a large mixing bowl, combine the ground chicken, squeezed zucchini, and ½ cup of breadcrumbs. Next, add one egg, two cloves of minced garlic, and one small sautéed onion. Season with salt, pepper, and fresh herbs. Mix gently until well incorporated.

Divide the mixture into portions and shape each into patties about ½ inch thick, placing them on a plate or lined baking sheet.

Refrigerate the formed patties for 30 minutes (optional) to firm up the texture.

Heat two tablespoons of olive oil in a skillet over medium heat. Add the chilled patties, cooking for 5-7 minutes on each side until golden brown and reach an internal temperature of 165°F.

Once cooked, remove the Chicken Zucchini Burgers from the skillet and let them rest. Serve on toasted buns or fresh greens with tzatziki sauce.