Thursday, July 29, 2010

Zucchini Slider Sandwiches

Inevitably, summertime means grilling time for many people. I was trying to come up with lighter, summer-appropriate fare for my latest dinner party, and grilling immediately came to mind. Though I don't own an actual grill, I was sure I could certainly achieve more than acceptable results using the stovetop. However, I have never been a fan of pre-packaged, frozen veggie burgers, so I decided to improvise my own vegetarian burgers with a mediterranean flare, keeping in line with the Greek Htipti. Thus arose these aromatic, titillating delights. I promise, you'll never miss the meat in these sliders(mini-burgers). Packed with pungent spices, these sliders make a delicious, healthy alternative to falafel, as they are grilled(well, on the stovetop at any rate) as opposed to fried and contain zucchini in addition to the garbanzo beans. They require very little time to prepare, and the best part is that you can make the sliders beforehand and just keep them warm in the oven until you are ready to serve. But be warned, the scent of roasted cumin will permeate well-beyond your kitchen, rendering your guests impatient as they wait to sample this sumptuous culinary concoction.
Zucchini Sliders:
2 large zucchini
2 cups canned garbanzo beans
1/2 red onion, medium-chopped
about 1/2 cup dry breadcrumbs, unsalted
1 tsp. roasted cumin powder
1 tsp. coriander powder
1/2 tsp. smoked paprika
1/2 cup fresh cilantro, chopped
1.5 tsp. salt, or to taste
1/2 tsp. black pepper
3 tbsp. oil
Shred the zucchini, and very lighty salt it. Place it in a strainer over a bowl to let the water drain out. In the mean time, mash the garbanzo beans together with all the spices and salt. Add in the drained zucchini and enough breadcrumbs to be able to form patties. Preheat stovetop grill pan. Form 20 mini-patties of roughly equal size, about 2" in diameter. Oil the grill pan well, let the oil get hot, and then place 10 patties(or as many as the pan will hold) on the pan. Grill on medium-high heat for about 4 minutes on each side, or until each side is well-browned. Repeat until all sliders are finished. If you are not serving the sliders right away, place them in a 200F preheated oven to keep them warm until you are ready to serve them.

Tahini-Yogurt Sauce:
1.5 cups yogurt
1/2 cup tahini from roasted sesame seeds
1 tbsp. lemon juice
1/2 tsp. cumin powder
1/2 cup cilantro
1/2 tsp. salt
1/4 tsp. black pepper

Place all ingredients together in a mini-food processor and whirl until thoroughly combined but some pieces of cilantro remain.
To serve, use fresh ciabatta bread, and cut it into individual sandwich-size portions. Spread both sides of the bread generously with yogurt sauce, and place 2 sliders on top of one side. Top as desired-I used romaine lettuce and pepperjack cheese, whch gave it a nice zing. Enjoy!
Yield: 5 sandwiches


Swathi said...

Zucchini sliders and sauce looks delicious.

Anonymous said...

I had a similar recipe the other day and yes it tastes amazingly!

Anonymous said...

I just took a look at your blog and oh my, all your recipes are amazing! I am totally adding you to my google reader!

srividhya Ravikumar said...

hai Ameya... Zucchini sandwiches looks awesome.. first time to your wonderful blog... following you..


Hello Ameya, love this combo and looks so yummy, great idea to grill them instead of deep frying...

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