Zucchini Sliders

Jump to Recipe

This post contains affiliate links. I make a commission from sales. As an Amazon Associate, I earn from qualifying purchases. For more information, read my disclosure policy.

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.

Love my zucchini sliders? For more great low carb recipes, try my Shrimp Scampi and my Buffalo Cauliflower Bites.

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.

Ingredients

Zucchini
Ground Beef
Salt & Ground Black Pepper
Garlic Powder
Smoked Paprika
Thyme
Cheddar Cheese Slices
Coconut Oil

How To Make This Recipe

six image zucchini slider process. — Zucchini sliders process

Step 1:

Cut zucchini into 1/2 inch slices. Pat dry with a paper towel. Set side.

Step 2:

Mix the ground beef with salt, pepper and the other spices. Form beef into 8 small patties, about 1-inch thick. Set aside.

Step 3:

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.

Step 4:

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.

Step 5:

After the patties are flipped, add cheese to the top and cook until the cheese is melted.

Step 6:

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.

FAQ

Can I use a different type of ground beef?

Absolutely! These would also be delicious with ground turkey.

What toppings can I add to zucchini sliders?

These sliders don’t need much, but condiments like ketchup, mayo or mustard would work. You could also add pickle slices too!

Would zucchini sliders be a good party food?

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.

Yield: 8 Servings

Zucchini Sliders

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.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

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

Instructions

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!

Notes

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.
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.