| Level: | Easy |
| Total: | 35 min |
| Active: | 30 min |
| Yield: | 12 sliders |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 170 |
| Total Fat | 15 g |
| Saturated Fat | 4 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 5 g |
| Cholesterol | 19 mg |
| Sodium | 239 mg |
Reviews
I made this because my zucchini plants are plotting a coup in my garden. I’m looking for variety ways to eat them and this looked really good. The flavor was very subtle but that is probably because my zucchini was too large at this point. I used a single slice cut in half for each slider. In the future I will also season each of the ingredients, not just the zucchini.
This is really sloppy to eat, which I guessed going in. I knew watching the video that I was going to cut all the sliced ingredients thinner to make things easier but it was still hard to eat as all the insides fell out. If I was to serve this to others I would make this “open face” and leave off the top slice of zucchini and try to make it small enough for a single bite.