Best 5 Easy Zucchini Cake Sliders Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

If you're looking for a simple and delicious way to serve zucchini, try making zucchini cake sliders. These sliders are a great appetizer for any party or get-together and are always a hit with kids and adults alike. With just a few simple ingredients, you can have these sliders ready in no time. Plus, they're a great way to use up any extra zucchini you may have on hand.

Check out the recipes below so you can choose the best recipe for yourself!

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

EASY ZUCCHINI CAKES



Easy Zucchini Cakes image

Very tasty way to use up those extra zucchini. Don't skip the fresh parsley, it really adds to the flavor. They taste just like crab cakes.

Provided by Renee

Categories     Fried Zucchini

Time 1h10m

Yield 4

Number Of Ingredients 8

2 cups shredded zucchini, squeezed dry
1 ¼ cups seasoned bread crumbs, divided
1 small onion, chopped
2 large eggs, beaten
1 tablespoon butter, melted
1 tablespoon chopped fresh parsley
2 teaspoons seafood seasoning (such as Old Bay®)
2 tablespoons vegetable oil, or as needed

Steps:

  • Combine zucchini, 1 cup bread crumbs, onion, eggs, butter, parsley, and seafood seasoning in a bowl; mix until well combined.
  • Form mixture into 4 round cakes. Pat remaining bread crumbs onto both sides of the cakes and transfer to a sheet of waxed paper. Refrigerate for 30 minutes.
  • Heat oil in a large skillet over medium heat. Fry chilled zucchini cakes until browned, 7 to 8 minutes per side. Drain on paper towels before serving.

Nutrition Facts : Calories 226.5 calories, Carbohydrate 29.6 g, Cholesterol 101 mg, Fat 8.1 g, Fiber 2.8 g, Protein 9.4 g, SaturatedFat 3.2 g, Sodium 974.1 mg, Sugar 4.2 g

ZUCCHINI CAKE



Zucchini Cake image

This recipe came from my mother, whom I still proclaim as one of the best cooks in the country! Every time I serve it, it brings back memories of all the good old-fashioned cakes she lovingly prepared.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 10-12 servings.

Number Of Ingredients 15

3 cups all-purpose flour
3 cups sugar
2-1/2 teaspoons ground cinnamon
1-1/2 teaspoons baking soda
1 teaspoon salt
1-1/2 cups vegetable oil
4 large eggs, lightly beaten
1 teaspoon vanilla extract
3 cups shredded zucchini
1 cup chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3-3/4 to 4 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • In a bowl, combine flour, sugar, cinnamon, baking soda and salt. In a separate bowl, mix oil, eggs and vanilla; add to flour mixture and beat. Add zucchini; mix well. Fold in nuts. Pour into three well-greased 9-in. round baking pans. , Bake at 325° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, beat cream cheese and butter; blend in sugar and vanilla. Beat until smooth. Frost between layers and top and sides of cake.

Nutrition Facts : Calories 931 calories, Fat 49g fat (13g saturated fat), Cholesterol 112mg cholesterol, Sodium 511mg sodium, Carbohydrate 117g carbohydrate (87g sugars, Fiber 2g fiber), Protein 10g protein.

EASY ZUCCHINI FRITTERS



Easy Zucchini Fritters image

These fritters are unbelievably easy to make, low in calories, and the perfect way to sneak in some veggies!

Provided by Amy Gonzalez

Categories     Side Dish     Vegetables     Squash     Zucchini     Fried Zucchini Recipes

Time 35m

Yield 4

Number Of Ingredients 8

1 ½ pounds zucchini, grated
1 teaspoon salt
¼ cup all-purpose flour
¼ cup grated Parmesan cheese
1 large egg, beaten
2 cloves garlic, minced
kosher salt and ground black pepper to taste
2 tablespoons olive oil

Steps:

  • Toss zucchini and salt together in a large colander and place in sink to drain for 10 minutes.
  • Put zucchini in the middle of a piece of cheesecloth; wrap cheesecloth around zucchini and squeeze to drain as much moisture from zucchini as possible.
  • Mix flour, Parmesan cheese, egg, garlic, kosher salt, and pepper together in a large bowl. Stir in zucchini.
  • Heat olive oil in a large skillet over medium-high heat.
  • Scoop batter by the tablespoon into the hot skillet and fry until golden brown, about 2 minutes per side.

Nutrition Facts : Calories 157 calories, Carbohydrate 12.5 g, Cholesterol 50.9 mg, Fat 9.8 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 2.3 g, Sodium 792.9 mg, Sugar 3.1 g

Tips:

  • For a sweeter cake, add an extra 1/2 cup of sugar to the batter.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
  • Grate the zucchini on the large holes of a box grater. This will help it cook evenly.
  • Be sure to squeeze out the excess moisture from the zucchini before adding it to the batter. This will help prevent the cake from being too wet.
  • Bake the cake until a toothpick inserted into the center comes out clean. This will usually take about 30 minutes.
  • Let the cake cool completely before frosting it. This will help the frosting set properly.
  • For a fun twist, try using different types of frosting on the cake. Cream cheese frosting, chocolate ganache, or even a simple glaze would all be delicious.

Conclusion:

Zucchini cake sliders are a delicious and easy way to use up summer zucchini. They're perfect for parties, potlucks, or picnics. With their sweet and tangy flavor, these sliders are sure to be a hit with everyone who tries them. So next time you have some zucchini on hand, be sure to give this recipe a try. You won't be disappointed!

Related Topics