Recipe: Zucchini Sliders with Herbed Mayo

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by Caryn Dugan, STL Veg Girl

KMOV.com

Posted on September 18, 2013 at 4:13 PM

Updated Wednesday, Sep 18 at 4:13 PM

3 large zucchini, shredded
1/2 C silken tofu, pureed
1 bunch of scallions, thinly sliced
1 C bread crumbs
2 garlic cloves, minced
1/2 C chopped parsley
2 TBS Italian seasoning (I like Trader Joe's 21 Salute)
salt/pepper to taste
oil as needed for frying

Lightly salt the zucchini and set aside in a colander for 30 minutes to extract as much water as possible. 

In a large bowl, mix the tofu through the seasoning. 

Rinse the salt off of the squash and quickly towel dry.  Mix the zucchini into the batter, salt/pepper for taste. 

Unless using a non-stick pan and over med-high heat, lightly oil a pan and begin forming sliders. 

Sautee the sliders and continue flipping until golden brown on both sides. 

Serve hot with herbed mayo or a salsa verde over a bed of greens.

Herbed Mayo:
Mix vegan mayo with Italian seasoning to taste.  Allow to chill for 30 minutes before serving.
 

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