Herbed Zucchini Turkey Burgers

Preheat oven to 375°.

In a bowl, combine ground turkey, breadcrumbs, parsley, garlic powder, salt, and pepper. Using a box grater, grate about 1/4 of the zucchini into the bowl and set the rest aside. Mix together all of the ingredient until combined. Portion the mixture into 2 large balls and flatten into patties. Cover and set aside while prepping the vegetables.

Slice the remaining zucchini into circles and toss in a bowl with the cherry tomatoes, a splash of olive oil, and a pinch of salt and pepper. Place on a sheetpan and roast in the oven for 25 minutes, or until the zucchini is tender and the tomatoes are just about to burst.

To cook the patties: add ½ tablespoon olive oil to a frying pan and place over medium heat. Cook the patties for 4 to 5 minutes per side, or until browned well (a meat thermometer should read 165° if you want to check).

In a small bowl, whisk together the greek yogurt, olive oil, and water.

Serve the patties with the roasted vegetables and yogurt sauce on the side.

To batch cook: scale up the recipe and cook all of the patties after shaping them. They will keep in the fridge for at least 5 days, and so will the roasted vegetables.