Zucchini Parmesan Sliders

makes 12 sliders

recipe inspired by The Slider Effect

  • 2 zucchini, cut into 1/2 inch rounds
  • 2 eggs
  • 1 cup flour
  • 1 cup panko bread crumbs
  • 1/2 cup grated Parmesan
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • fresh cracked pepper and kosher salt
  • extra virgin olive oil
  • 12 dinner rolls
  • 1 1/2 cup shredded mozzarella
  • 1 1/2 cup marinara sauce, plus more for serving
  • 2 cups fresh basil leaves

Preheat oven to 250F.

Beat eggs in a shallow bowl and set aside. Mix panko with parmesan, oregano, garlic powder and cayenne in another small bowl. Season with salt and pepper and set aside. Dip zucchini into flour, followed by egg and then coat evenly in the panko mixture. Repeat until all zucchini have been coated.

Heat a few glugs of olive oil in a non-stick skillet over medium-high heat. Fry the zucchini about 2-3 minutes per side, until nicely browned and zucchini is evenly cooked. Make sure not to overcrowd the pan.  Repeat until all zucchini has been cooked.  Place cooked zucchini in oven to keep warm.

Turn oven onto BROIL. Cut the rolls in half and place on a baking sheet cut side up. Place baking sheet under the broiler and toast the rolls, making sure not to burn. Top both sides rolls with mozzarella and marinara on only one side. Place rolls back under the broiler until cheese has melted. Top the sliders with 1-2 pieces of zucchini, add basil and place the tops on the sandwiches. Serve hot, with extra marinara.