Chicken Zucchini Poppers with Garlic (Printable Version)
# What You’ll Need:
→ Chicken Zucchini Poppers
01 -
1 pound ground chicken (at least 7% fat recommended)
02 -
1-2 medium zucchini squash (about 1½ cups shredded)
03 -
2 garlic cloves, minced
04 -
2 tablespoons fresh chives, chopped
05 -
1/2 teaspoon kosher salt
06 -
1/4 teaspoon fresh black pepper
07 -
1-2 tablespoons oil for cooking
→ Creamy Cilantro Sauce
08 -
1 cup fresh cilantro
09 -
1 small garlic clove (or more depending on preference)
10 -
1/3 cup mayonnaise
11 -
1 tablespoon cottage cheese
12 -
1 tablespoon distilled white vinegar
# Steps to Follow:
01 -
Combine cilantro, garlic clove, mayonnaise, cottage cheese, and vinegar in a food processor and blend until combined. Refrigerate for at least 30 minutes to allow the flavors to meld. Alternatively, chop cilantro finely and mix all ingredients by hand. Add salt and pepper to taste.
02 -
Grate zucchini using a cheese grater and place on a paper towel. Sprinkle lightly with kosher salt and squeeze to remove excess moisture.
03 -
In a large bowl, combine ground chicken, prepared zucchini, garlic, chives, 1/2 teaspoon kosher salt, and a sprinkle of black pepper. Mix thoroughly.
04 -
Shape the mixture into six 3-inch patties.
05 -
Heat a large nonstick or cast-iron skillet over medium heat with oil. Cook patties for 4 minutes on each side until browned and cooked through. If not fully cooked but browned, transfer to an oven preheated to 350°F for 2 more minutes.
06 -
Serve warm with the cilantro sauce as a dip or topped over the patties.
# Additional Notes:
01 -
Substitute chives with green onion if unavailable.
02 -
Ground chicken thighs are recommended for more flavor and juiciness, but chicken breast works too.
03 -
To make the sauce dairy-free, replace cottage cheese with mayonnaise and reduce vinegar to 1-2 teaspoons for flavor adjustment.
04 -
For egg-free mayonnaise, consider using aquafaba mayo.
05 -
Store in the fridge for short-term or freeze for long-term storage.