Guest Author - Lisa K. Pinter

Let me be upfront - I'm a meat 'n' potatoes kind of girl. I like my steaks rare (singed on both sides and warm in the middle) and my burgers cooked until the pink just disappears. Veggies may make their way to my plate, but it's not unusual for most of the green ones to remain there. I'm my mom's picky eater and my children, like "Mikey," will eat anything.

I also have some very dear friends who, for various reasons, made the decision to "go vegetarian." Time is too precious to debate our choices, so instead, we embrace our friendship.

With that in mind, let's move on...

Celebrate summer all year round and get out the barbecue! You can grill burgers to please everyone! Condiments remain the same (ketchup, mustard, pickles, and onions), but here's a recipe for non-meat-eaters:

1 small onion (chopped)
1 tbls. oil
1 zucchini (about 2 cups shredded)
1 cup mushrooms
1 cup sodium-free seasoned breadcrumbs
1 teas.Italian seasoning
1 clove garlic (chopped)
1 egg
3 tbls. pizza sauce
1 cup low-fat cheese (shredded)

Prepare outdoor grill as usual with medium-hot coals (or gas grill to medium-hot). Lightly spray rack with nonstick cooking oil.

Saute' onion in oil in nonstick skillet over medium-low heat to soften (about 4 minutes). Remove from heat.

Combine zucchini with cooked onion, mushrooms, breadcrumbs, Italian seasoning, garlic, egg and pizza sauce in bowl. Stir in cheese. Shape into 6 equal patties.

Grill about 4 inches from heat, turning once.

Serve on burger buns with watercress and thick slices of tomato.