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, for serving
1 head of garlic
1/4 cup extra-virgin olive oil
1 European cucumber
Kosher salt
3 cups full-fat Greek yogurt
2 tablespoons chopped dill
1 1/2 tablespoons sumac
1 tablespoon red wine vinegar
1/2 teaspoon garlic powder
HOW TO MAKE THIS RECIPE
Preheat the oven to 425°. In a large bowl, toss the zucchini and yellow squash with 6 tablespoons of olive oil. Season with salt and pepper and spread on 2 baking sheets in a single layer. Roast until golden, turning the squash and rotating the baking sheets halfway through, 1 hour. Let cool to room temperature.
In a bowl, combine both paprikas with the cayenne, garlic and 1 tablespoon of salt. In a food processor, pulse the squash and zucchini with the paprika spice mix in 2 batches until finely chopped. Transfer to a large bowl. Stir in the panko and parsley and mix gently.
Form the mixture into eight 4-inch burgers about 1 inch thick. Arrange the burgers on a parchment-lined baking sheet and refrigerate for 1 hour.
On a griddle, heat 2 tablespoons of olive oil. Cook the burgers over moderately high heat until well-browned and heated through, 5 to 7 minutes per side. Set the zucchini burgers on the rolls and serve with the toppings.
Preheat the oven to 425°. Cut 1 inch off the top of the garlic. Drizzle with 1 teaspoon of the olive oil and wrap in foil. Roast for 45 minutes, until tender. Let cool. Squeeze out the cloves and mash until smooth.
Peel the cucumber and grate it on the smallest holes of a box grater. Squeeze out all of the liquid. In a small bowl, mix the cucumber with 1 teaspoon of salt and let stand for 10 minutes. Squeeze out all of the liquid again. Combine the garlic and cucumber in a bowl. Add the remaining olive oil as well as all of the remaining ingredients, season with salt and mix well. Refrigerate the tzatziki for at least 1 hour before serving.