Baked Zucchini Parm Sliders

Baked Zucchini Parm Sliders



Prep Time: 40 Min

Cook Time: 35 - 40 Min

 

1. SAUCE – Begin heating the EVOO in a medium sized sauce pot on medium heat. Once heated, add the pepper flakes and garlic cloves. Stir and cook two minutes making sure to flip garlic often. Next, add the diced onions and a pinch of sea salt. Stir and cook 3 – 4 minutes.

 

1. Stir in the tomato paste and continue to cook 2 minutes. Pour in the tomatoes and add another good pinch of sea salt along with cracked pepper to taste. Wait for the sauce to boil and then reduce heat to medium low, cover, and simmer 15 minutes.

*Continue with zucchini as sauce simmers.

1. Set up a breading station with three bowls. One for the flour, crumbs, and eggs + 2 Tbsp. cold water, whisked together. Using one hand for flour, coat the zucchini slices and toss them into the egg mixture. Use your opposite hand to take them from the egg and drop them into the crumbs. Gently press them down, flip, press, and transfer to a baking sheet lined with parchment.

 

1. Fill a deep, large sized frying pan ¾ of the way with oil of choice. Set heat to just above medium and give it about 5 – 7 minutes to heat up. To test, take the edge of one of the breaded zucchini and dip it into the oil, if bubbling occurs immediately, they are ready to fry. Drop the slices in making sure to not overcrowd and fry in batches if necessary. Fry the slices 2 – 3 minutes per side until golden. Transfer them to a paper towel lined plate and season liberally with sea salt. Fry until all slices are completed.

 

                     Grocery List
SAUCE

• 2 Tbsp. EVOO
• ½ Yellow Onion, diced
• 2 cloves Garlic, crushed
• ¼ Tsp. Red Pepper Flakes
• 1 Heaping Tsp. Tomato Paste
• ½ 796ml can Diced Tomatoes with Italian Seasonings
• 2 Handfuls Fresh Basil (approx. ¾ C)
• Sea Salt / Cracked Pepper

 
FRIED ZUCCS

• 1 Zucchinis, sliced ¼” thick

(You need 24 pieces)

• 2 Large Eggs
• ½ C + AP Flour
• ½ C + Panko Crumbs
• ½ C Seasoned Italian Breadcrumbs
• Vegetable / Canola Oil (for frying)

 
OTHER

• 12 Small Rolls (I used Potato Rolls)
• 12 Tsp. Ricotta Cheese
• 24 Thin Slices Mozzarella (from the brick)
• 6 Tsp. Grated Parmesan
• 1 Tbsp. Unsalted Butter
• 2 cloves Garlic, crushed & pressed
• Fresh Parsley, chopped - Garnish

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1. To finish sauce, add basil and remove from heat. Leave covered 5 minutes before using an immersion blender to puree (add 1 – 2 Tbsp. of cold water to help with blending.) until blended and smooth. Set aside.

 

1. Preheat oven to 375 F

 

1. Slice the rolls in half and begin building your sandwiches. Start with a tsp. of ricotta on the bottom of the bun, followed by 2 slices of breaded zucchini. Criss cross two slices of mozzarella followed by a dollop of the tomato sauce. Close the sandwiches and place them in a baking dish large enough to fit them all in.

 

1. Add the butter and garlic to a small, microwaveable dish and microwave for 35 seconds on high until melted. Use a basting brush to brush the garlic butter over the tops of the buns. Finish each with a ½ tsp. of grated parm.

 

1. Place the sandwiches into the oven to bake for 12 – 15 minutes until brown on top and cheese is melty.

 

1. Remove from oven and place onto a wire rack to cool for a few minutes. Scoop out the sandwiches onto a serving dish and sprinkle them with chopped parsley if desired. ENJOY!