Mini Chicken Burger Zucchini Sliders
Zucchini Sliders are delicious and healthy appetizers made from yellow and green zucchini rounds and homemade mini chicken patties that are naturally sweetened from the vegetable mix and then coated in breadcrumbs for added crispy texture!
They're a fun twist to traditional burger patties and loved by kids and adults alike!
While I do love traditional chicken sliders, these vibrant zucchini sliders with mini chicken patties will show you that healthier alternatives can be just as mouth-watering without the added guilt if you are trying to reduce your calories.
Why You'll Love This Recipe
- Make 15 zucchini sliders in just 35 minutes from scratch. They're great as party appetizers that can easily be doubled when serving a larger crowd.
- These zucchini sliders are incredibly healthy, made mostly from low-carb veggies and lean meat. This recipe is ideal for anyone following a keto or low-carb diet.
- Easily adapt these zucchini sliders with some simple ingredient swaps so that they suit your personal preferences.
The zucchini rounds are the perfect size for these little appetizers, offering a low-carb alternative to traditional slider buns. They are slightly crispy for that delicate crunch at first bite.
The mini chicken patties are perfectly crispy on the outside while moist on the inside with a natural sweetness from the vegetable mix. As you sink your teeth into the patty, get ready for all of those savory juices to flow out!
INGREDIENT NOTES
- Zucchini – I've used a large yellow zucchini and a large green zucchini to make these sliders which gives them visual appeal. You could just use 2 large green zucchini or 2 large yellow zucchini instead, if you prefer.
- Chicken – The lean chicken mince makes these sliders a healthy choice. Turkey mince could be used instead as a good substitute. Ground beef can be used for a fattier option and will naturally provide greater flavor.
- Onion – Red minced onion provides a lovely note of sweetness and texture to the mini chicken patties. Yellow or white onion could be used instead.
- Carrot – Another addition to the patty mixture, providing texture and subtle sweet flavor. Make sure that you mince the carrot for the right consistency.
- Corn kernel – I love the texture of corn kernel in these mini chicken patties. They're also a great source of fiber.
- Garlic powder – This will add a depth of savory flavor to the mini chicken patties. powder
- Salt and black pepper – Standard seasoning for the chicken mince mixture.
- Breadcrumbs – Panko breadcrumbs are used to coat the chicken patty balls for that delicious crispy exterior. Feel free to use another brand of breadcrumbs or homemade breadcrumbs.
- Oil – Used for cooking both the zucchini rounds and the chicken patties. Olive is my preferred choice, but vegetable oil, Canola oil, or unscented coconut oil can be used too.
- Toppings: These are optional, but I do enjoy topping each chicken patty with a slice of cheese. Crispy lettuce is also great!
COOKING TIPS FOR ZUCCHINI SLIDERS
These zucchini sliders are super easy to make, but here are some of my top tips to ensure that they come out perfectly for you:
- Don't slice the zucchini too thin or it will be overly soft when cooked. You need each round to be about ½-inch thick so that it can form a nice char on the surface and retain its structure.
- I find that it helps to wet my hands or a measuring spoon when shaping the chicken patties since minced chicken can be quite sticky!
- It's important to make even-sized patties so that they cook through at the same time. Use a ⅛-cup measuring spoon to scoop the chicken mince mixture.
- You want to avoid soggy zucchini rounds when making these zucchini sliders. Ways to prevent this is to not overcook the zucchini and to pat them gently with a clean kitchen towel after removing from the pan.
- You can enhance the flavor of these zucchini sliders by adding herbs, such as parsley and basil, to the chicken mixture.
- I highly recommend assembling these sliders just before serving to maintain their crispy texture and freshness.
MAKE AHEAD INSTRUCTIONS
Freezer Instructions:
To make these zucchini sliders ahead of time, I recommend that you prepare the mini chicken patties and store them in the freezer in resealable bags for up to a week. Thaw them overnight in the fridge and reheat them in a pan over medium heat with olive oil.
Cook the zucchini rounds from fresh for the best texture.
STORAGE INSTRUCTIONS
- Refrigeration: Store fried zucchini rounds and chicken patties separately in airtight containers in the refrigerator for up to 2 days.
- Reheat: Reheat zucchini and patties separately in a pan over medium heat until warm through.
MORE VEGGIE APPETIZERS
Zucchini Sliders
Ingredients
- 1 large yellow zucchini
- 1 large green zucchini
- 1 lb minced chicken approximately 450g
- 2 Tablespoons minced onion
- 2 Tablespoons minced carrot
- 2 Tablespoon corn kernel
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup panko breadcrumb
- Oil for cooking
Instructions
- Slice the zucchini into ½-inch thick rounds. Pat dry any moisture on the surface and set aside.
- In a mixing bowl, add minced chicken, minced onion, minced carrot, corn, garlic powder, salt and black pepper, and mix until well combined.
- Place panko breadcrumbs in a shallow bowl. Take a small handful of the chicken mixture (about the size of a ping-pong ball) and roll it into a ball. Gently coat the ball in breadcrumbs, ensuring it is evenly covered. Repeat for the remaining mixture, you should get approximately 15 patties. Set aside.
- To cook zucchini and chicken patties, heat olive oil in a pan over medium-low heat and grease the pan evenly. Cook the zucchini slices on both sides until a light crust forms on the surface. Remove the zucchini from the pan and set aside.
- In the same pan, add more oil, and set the heat to medium-high. Place chicken patties in the pan and cook undisturbed. Place the chicken patties in the pan and cook undisturbed. Gently press each patty to flatten them a little. Cook for 2-3minutes. Flip the patties and cook for another 2–3 minutes until golden brown and cooked through. Remove from the pan.
- Layer the sliders in the following order: a yellow zucchini slice, a lettuce leaf, a chicken patty, a cheese slice, and another green zucchini slice on top. Orders are changeable.
- Serve immediately and enjoy!
Recipe FAQs
WHAT ARE SOME OTHER VEGGIES I CAN ADD TO THE CHICKEN PATTIES?
Broccoli or peas could be used in place of the minced carrot and corn kernels.
ARE THESE ZUCCHINI SLIDERS GLUTEN-FREE?
I've used regular Panko breadcrumbs, but you could use a gluten-free alternative. You could even use cornstarch or gluten-free all-purpose flour for a nugget-like texture.
ARE THESE VEGETABLE SLIDERS SUITABLE FOR A KETO DIET?
Absolutely! They are high in protein with fats and low in carbs. The breadcrumbs do add carbs, but not enough to kick you out of ketosis, especially if you eat these in moderation.
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