Zucchini Burgers with Roasted Garlic Tzatziki

• 3 pounds zucchini, sliced into 1/2-inch-thick rounds
• 3 pounds yellow squash, sliced into 1/2-inch-thick rounds
• Extra-virgin olive oil
• Kosher salt
• Pepper
• 1 tablespoon smoked paprika
• 1 teaspoon sweet paprika
• 1 teaspoon cayenne
• 2 garlic cloves, minced
• 4 cups panko
• 1/2 cup chopped parsley
• Potato rolls, kale leaves, sliced tomato and Roasted Garlic and Sumac Tzatziki (see Note), for serving

1. Preheat the oven to 425.
2. In a large bowl, toss the zucchini and yellow squash with 6 tablespoons of olive oil.
3. Season with salt and pepper and spread on 2 baking sheets in a single layer.
4. Roast until golden, turning the squash and rotating the baking sheets halfway through, 1 hour.
5. Let cool to room temperature.
6. In a bowl, combine both paprikas with the cayenne, garlic and 1 tablespoon of salt.
7. In a food processor, pulse the squash and zucchini with the paprika spice mix in 2 batches until finely chopped.
8. Transfer to a large bowl.
9. Stir in the panko and parsley and mix gently.
10. Form the mixture into eight 4-inch burgers about 1 inch thick.
11. Arrange the burgers on a parchment-lined baking sheet and refrigerate for 1 hour.
12. On a griddle, heat 2 tablespoons of olive oil.
13. Cook the burgers over moderately high heat until well-browned and heated through, 5 to 7 minutes per side.
14. Set the zucchini burgers on the rolls and serve with the toppings.

zucchini, yellow squash, extravirgin olive oil, kosher salt, pepper, paprika, sweet paprika, cayenne, garlic, panko, parsley, rolls

Taken from www.foodandwine.com/recipes/zucchini-burgers-roasted-garlic-tzatziki (may not work)