Description
Chicken Zucchini Poppers are flavorful, juicy patties made from ground chicken and fresh zucchini, pan-seared to golden perfection. Served with a creamy cilantro garlic dipping sauce, this quick and healthy recipe is perfect for a delicious appetizer or light meal in just 23 minutes.
Ingredients
For the 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
For the Cilantro Garlic Dipping 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 dipping sauce: Combine cilantro, garlic clove, mayonnaise, cottage cheese, and distilled white vinegar in a food processor. Blend until smooth and well combined. Refrigerate the sauce for at least 30 minutes to thicken and allow the flavors to meld. If you prefer, chop the cilantro finely and mix all ingredients by hand. Season with salt and pepper to taste.
- Prepare the zucchini: Grate the zucchini on a cheese grater into small pieces. Place the shredded zucchini on a paper towel, sprinkle with a pinch of kosher salt, and squeeze out the excess moisture thoroughly to prevent soggy patties.
- Make the chicken mixture: Transfer the dried zucchini to a large bowl. Add ground chicken, minced garlic, chopped chives, 1/2 teaspoon kosher salt, and a pinch of black pepper. Mix everything together until evenly combined. Form the mixture into six 3-inch patties.
- Cook the patties: Heat 1-2 tablespoons of oil in a large nonstick or cast iron skillet over medium heat. Cook the chicken patties for 4 minutes on each side or until browned and cooked through. If the patties brown too quickly but aren’t fully cooked inside, transfer them to a preheated oven at 350°F (175°C) for 2 minutes to finish cooking.
- Serve: Serve the chicken zucchini poppers warm, either with the cilantro garlic dipping sauce on the side or topped with a small spoonful of the sauce for extra flavor.
Notes
- Squeezing moisture from the zucchini is crucial to prevent watery patties.
- Using ground chicken with at least 7% fat helps keep the poppers juicy.
- If you don’t have a food processor, finely chop the cilantro and garlic and mix the sauce ingredients by hand.
- Cooking the patties in a cast iron skillet gives a nice sear and prevents sticking.
- Make sure not to overcrowd the pan to cook patties evenly.
