Prepare the Zucchini Slices:

o Cut the zucchini into 16 ½-inch thick slices. Sprinkle both sides of the zucchini slices with a little sea salt and freshly ground black pepper. Set aside on a paper towel to drain any excess moisture while you prepare the beef patties.

Season the Ground Beef:

o In a large bowl, combine the ground beef with garlic powder, onion powder, smoked paprika, dried oregano, and a pinch of salt and pepper. Mix well with your hands until all the seasonings are evenly distributed throughout the meat.

Form the Mini Patties:

o Divide the seasoned beef mixture into 16 small portions. Shape each portion into a mini patty, about 1 ½ inches in diameter. Press the patties down gently to ensure they cook evenly.

Cook the Zucchini Slices:

o Heat a grill pan or non-stick skillet over medium heat. Lightly spray with avocado oil cooking spray. Add the zucchini slices in a single layer (you may need to do this in batches). Cook for about 2-3 minutes on each side, or until the slices are tender and have nice grill marks. Remove from the pan and set aside.

Cook the Mini Patties:

o In the same pan, add more avocado oil spray if needed, and cook the mini beef patties for about 2-3 minutes per side, or until they are cooked through and browned on both sides. During the last minute of cooking, place a small square of cheddar cheese on top of each patty and cover the pan with a lid to melt the cheese.

Assemble the Mini Zucchini Burgers:

o To assemble, place one cooked zucchini slice on a serving plate. Top with a mini beef patty and then place another zucchini slice on top to form a sandwich. Repeat with the remaining ingredients to create a total of 16 mini burgers.

Serve:

o Serve the mini zucchini burgers warm as a fun and healthy appetizer, snack, or a low-carb meal. They can be enjoyed as is or with your favorite dipping sauce, such as ketchup, mustard, or a creamy avocado dip.