Description
These Garlic and Zucchini Chicken Poppers are healthy, gluten-free chicken patties mixed with shredded zucchini and fresh herbs, cooked to golden perfection in a skillet. Served with a creamy cilantro sauce, they make an easy and flavorful weeknight meal that’s nutritious and satisfying.
Ingredients
Chicken Zucchini Poppers
- 1 pound ground chicken (at least 7% fat recommended)
- 1-2 medium zucchini squash (about 1½ cups shredded)
- 2 garlic cloves, minced
- 2 tablespoons fresh chives, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh black pepper
- 1-2 tablespoons oil for cooking
Creamy Cilantro Sauce
- 1 cup fresh cilantro
- 1 small garlic clove (or more depending on preference)
- 1/3 cup mayonnaise
- 1 tablespoon cottage cheese
- 1 tablespoon distilled white vinegar
Instructions
- Prepare the Cilantro Sauce: Combine cilantro, garlic clove, mayonnaise, cottage cheese, and vinegar in a food processor and blend until smooth and combined. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld and the sauce to thicken. Alternatively, finely chop the cilantro and mix everything by hand, then season with salt and pepper to taste.
- Prep the Zucchini: Grate the zucchini squash into small pieces using a cheese grater. Place the shredded zucchini on a paper towel, sprinkle lightly with kosher salt, and squeeze out as much excess moisture as possible. This step helps prevent soggy patties.
- Make the Patties: In a large bowl, combine the drained zucchini, ground chicken, minced garlic, chopped chives, 1/2 teaspoon kosher salt, and black pepper. Mix thoroughly then form the mixture into six approximately 3-inch diameter patties.
- Cook the Chicken Poppers: Heat 1-2 tablespoons of oil in a large nonstick or cast iron skillet over medium heat. Cook the patties for 4 minutes on each side, or until browned and cooked through. If patties brown too quickly and are not cooked through, transfer the skillet to a preheated 350°F oven for about 2 minutes to finish cooking.
- Serve: Serve the chicken zucchini poppers warm with the creamy cilantro sauce either on the side for dipping or spooned on top.
Notes
- Removing excess moisture from the zucchini is crucial to avoid soggy patties.
- You can adjust the garlic quantity in the cilantro sauce according to taste preference.
- Use a nonstick or well-seasoned cast iron skillet for best cooking results.
- These poppers can be made ahead and reheated gently in the oven.
- To make it dairy-free, substitute mayonnaise for a vegan mayo and omit the cottage cheese in the sauce.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
