Easy Zucchini Cake Sliders Recipes

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ZUCCHINI CAPRESE SLIDERS



Zucchini Caprese Sliders image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 35m

Yield 12 sliders

Number Of Ingredients 10

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.

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

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

QUICK AND EASY BAKED ZUCCHINI



Quick and Easy Baked Zucchini image

Recipe video above. This is just a really tasty, quick and easy way to cook zucchini in the oven. For all those times you need a quick veggie side dish! A little sprinkle of parmesan adds great flavour, and breadcrumbs adds a touch of terrific texture.Roasting at a high temp makes the parmesan golden and gets some browning on the zucchini before they turn into watery mush.

Provided by Nagi

Categories     Side Dish

Number Of Ingredients 5

600g/ 1.2lb zucchinis ((4 large, 5 medium))
2 tbsp olive oil
1/2 tsp each salt and pepper
2 tbsp breadcrumbs
2 tbsp parmesan (, grated (store bought sandy type is best))

Steps:

  • Preheat oven to 240°C / 450°F (220°C fan) with the oven shelf set high in the oven.
  • Trim the ends off the zucchini. Cut medium zucchinis in quarters lengthwise, and large ones into sixths (halve then cut each half into 3 lengthwise to make 6 long "wedges").
  • Pile zucchini on a tray. Drizzle with 1 tablespoon oil, salt and pepper. Toss.
  • Line up in two rows so they're touching each other, with the skin side down.
  • Sprinkle evenly with breadcrumbs, then parmesan, drizzle with 1 tablespoon oil.
  • Bake 12 minutes until the parmesan is golden and zucchini is soft but not soggy.
  • Serve immediately!

Nutrition Facts : Calories 115 kcal, Carbohydrate 8 g, Protein 3 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 2 mg, Sodium 378 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

FAST AND EASY ZUCCHINI CAKE



Fast and Easy Zucchini Cake image

Starts with a yellow cake mix. It doesn't get any easier than this!! Top with cream cheese icing - YUM!

Provided by Mommaof2Beauties

Categories     Dessert

Time 50m

Yield 12-16 serving(s)

Number Of Ingredients 7

1 (18 1/2 ounce) box yellow cake mix
4 eggs
1/2 cup vegetable oil
1 teaspoon cinnamon
1 tablespoon vanilla
2 cups grated zucchini, do NOT peel
1/2 cup nuts

Steps:

  • Beat together cake mix, eggs, oil, cinnamon and vanilla until well mixed.
  • Fold in grated zucchini and nuts.
  • Bake in a greased 9x13 pan for 30-40 minutes. Use toothpick to test.
  • Top with cream cheese icing when cooled - I cheat and use the canned!

Nutrition Facts : Calories 334.4, Fat 18.8, SaturatedFat 2.9, Cholesterol 62.9, Sodium 351.3, Carbohydrate 36.7, Fiber 1.3, Sugar 20, Protein 5.3

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