Zucchini Sliders Recipes

ZUCCHINI SLIDERS

Zucchini Sliders image

Zucchini Sliders

Provided by Rachel Maser - CleanFoodCrush

Categories Dinner

Yield 4

Number Of Ingredients 9

Ingredients

1 extra large zucchini (or 2 medium/large), cut into 16 1/2inch-slices
sea salt and freshly ground black pepper, to taste
1 lbs. lean ground beef
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp smoked paprika
1 tsp dried oregano
4 slices of cheddar cheese, cut into quarters to get 4 small squares
avocado oil cooking spray

Steps:

Thoroughly rinse your zucchini and pat the excess moisture with a towel.
Carefully cut off the ends. Now simply cut across the zucchini to slice into 1/2-inch thick rounds.
Sprinkle rounds with a tiny bit of salt and pepper, then set aside on paper towels.
In a medium bowl, combine ground beef and all seasonings; stir until well combined.
Shape your ground beef into 8 equal sized mini-patties, about 1-inch thick.
Gently pat zucchini rounds dry with paper towels.
Lightly grease a large skillet with avocado oil cooking spray and heat over medium-high heat, then add sliced zucchini rounds, cook until slightly charred, about 1-2 minutes per side.
Set zucchini aside on a plate.
Add burger patties to the pan and sear each side until nicely golden, about 2-4 minutes. Flip to the other side, then add the cheese.
Continue to cook until the beef is done to your liking and cheese is nice and melty!
Assemble your burger sliders as shown, and serve immediately. Enjoy!

EASY ZUCCHINI CAKE SLIDERS

Easy Zucchini Cake Sliders image

Vegetarian adaptation after eating some delicious crab cake sliders at the Pier. Top sliders with thinly sliced lettuce, tomatoes, and avocado. I usually do 2 sliders per person with a side of coleslaw or sweet potato fries to share.

Provided by pekoeworks

Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons light mayonnaise
1 tablespoon ketchup
1 tablespoon sweet hot mustard
salt and ground black pepper to taste
1 medium white onion, diced
salt and ground black pepper to taste
1 medium zucchini, sliced into very thin rectangular pieces
2 egg whites
½ cup Italian-seasoned bread crumbs
½ cup matzo meal
1 pinch cayenne pepper
2 tablespoons extra-virgin olive oil, or to taste
6 French rolls

Steps:

Mix mayonnaise, ketchup, and mustard together in a bowl. Season with salt and pepper. Set sauce aside at room temperature or in the refrigerator.
Saute onion in a small nonstick skillet until soft, about 5 minutes. Season with salt and pepper.
Combine zucchini and onion in a large bowl. Add egg whites, bread crumbs, and matzo meal. Season with salt, pepper, and cayenne. Mix well. Wet hands and pinch off golf ball-sized pieces. Flatten into small patties.
Heat olive oil in a skillet over medium-low heat. Add patties and cover the skillet. Cook until golden brown, 7 to 10 minutes. Uncover and flip the patties over. Pan-fry until the other side is also golden brown, about 5 minutes. Remove using a spatula and dab with paper towels to remove excess grease.
Put a small spoonful of sauce over the bottom half of each roll. Place patties on top. Cover with top halves of the rolls.

Nutrition Facts : Calories 252.1 calories, Carbohydrate 36.3 g, Cholesterol 1.8 mg, Fat 8.7 g, Fiber 2.5 g, Protein 7.3 g, SaturatedFat 1.3 g, Sodium 526 mg, Sugar 3.9 g

ZUCCHINI CAPRESE SLIDERS

Zucchini Caprese Sliders image

Provided by Ree Drummond : Food Network

Categories appetizer

Time 35m

Yield 12 sliders

Number Of Ingredients 10

Ingredients

2 large zucchini
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
8 ounces fresh mozzarella
2 Roma tomatoes
1/2 cup mayonnaise
3 tablespoons prepared pesto
2 splashes red wine vinegar
12 large fresh basil leaves, plus extra for garnish
Balsamic glaze, for drizzling

Steps:

Heat a grill pan or grill over medium heat.
Slice each zucchini on the diagonal into 12 slices (24 slices total). Brush one side of each zucchini slice with olive oil and season with salt and pepper. Working in 2 batches, place them oil-side down on the grill pan and cook for 2 minutes. Flip each slice and continue grilling until they have grill marks but are still somewhat firm, about 1 minute. Set aside to cool.
Slice the mozzarella into 6 slices, then cut each slice in half. Slice each tomato into 6 slices crosswise (12 slices total).
To make the dressing: Combine the mayonnaise, pesto and vinegar in a small bowl and stir together until well combined.
To assemble the sliders: Top a slice of grilled zucchini with 1 teaspoon of the dressing. Arrange one of the half-slices of mozzarella on the dressed zucchini slice so that it fits the zucchini. Arrange a slice of tomato on top, followed by a basil leaf. Spread a teaspoon of the dressing on a new slice of zucchini and top the stack as if building a sandwich. Secure the slider with a toothpick. Repeat with the remaining ingredients until you have 12 sliders.
Arrange the sliders on a platter, drizzle with balsamic glaze and garnish the platter with more basil.

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