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Zucchini sliders are an easy low carb recipe to make with minimal effort. The zucchini slices act as the bun, while still enjoying a juicy beef burger topped with cheese. They make a perfect meal or appetizer.
Zucchini sliders are the perfect option for a quick low carb meal or appetizer. They are also great for football parties, tailgating, backyard hangouts and as a high protein after school snack. They’re so versatile, they are good almost anytime!
This simple combination of zucchini, beef, cheese and some spices are sure to be a hit.
Why You’ll Love This Recipe
- Zucchini is readily available year round.
- They’re easy to make in bulk.
- They are perfect as an appetizer or meal.
- Ground Beef
- Salt & Ground Black Pepper
- Garlic Powder
- Smoked Paprika
- Cheddar Cheese Slices
- Coconut Oil
How To Make This Recipe
Cut zucchini into 1/2 inch slices. Pat dry with a paper towel. Set side.
Mix the ground beef with salt, pepper and the other spices. Form beef into 8 small patties, about 1-inch thick. Set aside.
In a large skillet, add the coconut oil over medium-high heat until melted. Add zucchini slices to the hot oil and cook until both sides are golden, about 1-2 minutes per side. Move zucchini to a plate.
Add the burger patties to the pan and sear each side for about 2-4 minutes, depending on how much pink you like the meat to have.
After the patties are flipped, add cheese to the top and cook until the cheese is melted.
Assemble your burgers and enjoy!
Storing & Freezing
Storing: I recommend eating these fresh, but you can also keep them in the refrigerator and reheat too. Place them in airtight container for no more than 3 days.
Freezing: You can freeze these, but I don’t recommend it. If you do decide to freeze, I would freeze the zucchini and patties, unassembled. Then assemble once they’ve been reheated.
Absolutely! These would also be delicious with ground turkey.
These sliders don’t need much, but condiments like ketchup, mayo or mustard would work. You could also add pickle slices too!
Yes! They are great for any type of gathering. If you plan to serve them as a party food, I highly suggest using cocktail picks to hold them together.
- Large zucchini
- 93/7 lean ground beef
- Salt, to taste
- Ground black pepper, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon thyme
- 1 teaspoon coconut oil
- 2 slices cheddar cheese
- Cut zucchini into 1/2 inch slices. Pat dry with a paper towel. Set side.
- Mix the ground beef with salt, pepper and the other spices. Form beef into 8 small patties, about 1-inch thick. Set aside.
- In a large skillet, add the coconut oil over medium-high heat until melted. Add zucchini slices to the hot oil and cook until both sides are golden, about 1-2 minutes per side. Move zucchini to a plate.
- Add the burger patties to the pan and sear each side for about 2-4 minutes, depending on how much pink you like the meat to have.
- After the patties are flipped, add cheese to the top and cook until the cheese is melted.
- Assemble your burgers and enjoy!
- Have an extra zucchini on hand in case one doesn't give you enough to make 16 slices.
- Feel free to substitute the coconut oil for your favorite oil. Avocado oil is also great.
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Gorilla Grip Original Oversized Cutting Board, 3 Piece, BPA Free, Dishwasher Safe, Juice Grooves, Larger Thicker Boards, Easy Grip Handle, Non Porous, Extra Large, Kitchen, Set of 3, Black
GreenPan Lima 12" Ceramic Non-Stick Covered Frypan, Gray - CW0004157
New Star Foodservice 42917 Stainless Steel Measuring Spoons and Measuring Cups Combo, Set of 8
Amount Per Serving: Calories: 133Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 43mgSodium: 369mgCarbohydrates: 1gFiber: 1gSugar: 1gProtein: 15g
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.