Pinto Bean & Zucchini Sliders

• 4 medium (about 1 pound) zucchinis, shredded
• 1 large onion, chopped
• 1 16-ounce can pinto beans, drained and smashed with potato smasher, such as bushs beans
• ¼ pound bacon, cooked and crumbled (optional)
• 1½ cup dry breadcrumbs
• 2 tablespoon salt-free seasoning blend
• 1 teaspoon dried parsley flakes
• ½ cup shredded parmigiano-reggiano
• 3 large eggs
• 2-3 tablespoon vegetable oil
• 1 package (12 buns) slider buns

1. Mix the zucchinis, onions, beans, bacon, breadcrumbs, seasoning blend, parsley, cheese, and eggs in a large mixing bowl with a spatula. Make patties using an ice scream scoop and place on a plate; place the patties in the freezer for 10 minutes.
2. Coat the bottom of a frying pan with about 1 tablespoon of the oil and set over medium-high heat.
3. When the oil begins to bubble, place one scoop of the mixture in the frying pan. Cook each side for 2 to 3 minutes. Repeat for the remaining patties. Place on a paper-towel-lined plate to absorb any excess oil.
4. Serve warm on the slider buns with condiments.