Zucchini Sliders Recipes

ZUCCHINI SLIDERS

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

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.

ZUCCHINI CAPRESE SLIDERS

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.