Zucchini Sliders

By • September 9, 2014 0 Comments

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Serves 2

  • 3 zucchinis, grated (large holes of a box grater)
  • 1 small onion, grated
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped chives
  • 1/2 cup breadcrumbs
  • 2 eggs, lightly beaten
  • Salt
  • Pepper
  • 2-4 tablespoons olive oil
  • 2 slider buns, slightly toasted
  • 1 handful baby spinach
  • 1 buratta cheese
  • 1 tablespoon harissa
  1. Grate zucchini and onion into a bowl, add the salt, mix to combine. Let sit 10 minutes. Squeeze out the liquid.
  2. Add chopped parsley, chives, breadcrumbs, pepper and eggs. Mix well to combine.
  3. Heat 2 tablespoons olive oil in a large sauté pan over medium-high heat. Carefully drop 2 tablespoons zucchini mixture into pan, repeat, spacing polpette a few inches apart.
  4. Cook polpette 3 to 4 minutes per side, until golden.
  5. Drain on paper towels.
  6. You’ll get a few fritters from this mixture.
  7. Assemble your sliders.
  8. First place the baby spinach on the toasted bottom bun, then a thick slice of buratta and next up is your fritter.
  9. Now take the soft part of buratta, mix in 1 tsp harissa and place the mixture on the fritter.
  10. And now finish it with the toasted top bun and squeeze slightly just before you dig into it!

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