I just tried this Chicken Zucchini Poppers recipe, and oh my goodness, it’s life-changing! Juicy, flavorful, and paired with a creamy cilantro dipping sauce, these little patties make for the perfect meal or snack. Not only are they super healthy, but they’re also ridiculously easy to whip up. When I made them for a family dinner, they disappeared faster than I could plate them! I even saved a few for meal prep, and they reheated perfectly the next day.
Trust me, once you make these, they’ll become a go-to in your recipe rotation. Whether you’re looking for a high-protein snack, a quick weeknight meal, or a fun dish to impress your guests, this recipe ticks all the boxes. Did I mention it’s kid-approved? Yep, even the picky eaters loved them!
Why You’ll Love This Recipe?
Everyone needs a recipe that’s as simple as it is delicious, and this one fits the bill perfectly.
Packed with Benefits!
- Quick to Make: This recipe is ready in under 30 minutes, making it ideal for busy days.
- Healthy and Nutritious: Loaded with lean protein and sneaky veggies, it’s a great way to eat clean.
- Meal Prep-Friendly: Store them for days or freeze them for busy weeknights.
- Customizable: Adjust the flavors, sauces, or ingredients based on your dietary preferences.
- Perfect Pairing Sauce: The creamy cilantro sauce adds a zing that takes the flavor to a whole new level.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 8 minutes
- Total Time: 23 minutes
Ingredients
- Ground chicken
- Zucchini (shredded)
- Garlic (minced)
- Fresh chives
- Olive oil or avocado oil
- Kosher salt
- Black pepper
For the Sauce
- Fresh cilantro
- Mayonnaise
- Cottage cheese
- Distilled white vinegar
- Garlic
Variations
Want to tweak the recipe to suit your needs? Here are some ideas to make these poppers even more versatile!
- Make It Dairy-Free: Skip the cottage cheese and use extra mayo for the sauce.
- Zucchini Swap: Replace zucchini with grated summer squash.
- Boost the Flavor: Add a pinch of red chili flakes for a spicy kick.
- Egg-Free Sauce: Use an aquafaba mayo alternative.
Equipment You’ll Need
- Cheese Grater: For shredding zucchini.
- Paper Towels: To squeeze excess liquid from zucchini.
- Mixing Bowl: Perfect for combining all the ingredients.
- Nonstick Pan or Cast Iron Skillet: To cook the patties evenly.
- Food Processor: To create the creamy cilantro sauce.
How to Make Chicken Zucchini Poppers?
Making these poppers is as easy as 1-2-3, and you’ll love how simple the steps are to follow.
Step 1: Prep Your Ingredients 
Start by shredding your zucchini with a cheese grater directly onto a sheet of paper towels. Sprinkle a tiny pinch of salt over the shredded zucchini and fold the paper towel around it to squeeze out all the excess liquid. This step is essential for forming your patties!
Step 2: Mix It All Together 
Combine the zucchini with ground chicken, garlic, and freshly chopped chives in a large mixing bowl. Add a sprinkle of salt and pepper. Use your hands to shape the mixture into patties about 3 inches wide. Chill the patties for a bit while you prepare the sauce.
Step 3: Make the Creamy Cilantro Sauce 
Blend cilantro, mayonnaise, cottage cheese, white vinegar, and garlic in a small food processor until smooth. Pop it into the fridge to chill, allowing the flavors to meld. This dip will elevate your poppers to the next level of deliciousness.
Step 4: Cook to Perfection 
Heat a spoonful of oil in your nonstick pan over medium-high heat. Add the patties and cook for about 4 minutes on each side until golden brown and fully cooked. If needed, check with a meat thermometer to ensure they’ve hit 165°F.
Step 5: Serve and Enjoy 
Plate the poppers alongside your creamy cilantro sauce. Garnish with a little extra fresh cilantro if you like and dig in while they’re warm!
Tips for Making the Recipe
- Remove Zucchini Moisture: Squeeze all the water out; this helps the patties hold their shape.
- Don’t Skip the Sauce: This dish pairs best with its zingy, creamy cilantro dip. Trust me, it’s the game-changer!
- Choose the Right Chicken: Ground chicken with a bit of fat (about 7%) makes the patties juicy and flavorful.
How to Serve Chicken Zucchini Poppers
These poppers look as good as they taste, which means presentation is key. Plate them with small bowls of dipping sauce on the side. Garnish with chopped chives or a sprig of cilantro for a fresh touch. Serve them as a main dish with roasted veggies or as crowd-pleasing finger food at your next party. You can also tuck them into pita bread for a quick sandwich or add them on top of a salad for a hearty, healthy meal.
Nutritional Information
Here’s a quick overview of the key nutrients per serving of two patties (without the sauce):
- Calories: 204
- Protein: 14 g
- Carbohydrates: 2 g
- Fat: 16 g
Make Ahead and Storage
This recipe is perfect for meal prepping, and here’s how you can store them for later.
Easy Storage Solutions
Once cooked, these patties stay fresh in an airtight container in the fridge for up to 3 days. Planning to freeze them? Lay them flat on a baking sheet first, then transfer them to a freezer-safe bag once frozen. You can also freeze raw patties by separating them with wax paper.
Reheating Tips
Reheat cooked patties in the microwave for about 30 seconds to 1 minute or warm them up in the oven at 350°F until they’re heated through. If frozen, defrost overnight in the fridge and pat dry if needed before reheating.
Chicken Zucchini Poppers aren’t just a meal; they’re a fantastic way to enjoy nutritious ingredients in a fun and flavorful way. Whether you’re meal prepping, entertaining guests, or simply indulging in a wholesome snack, this recipe hits the spot every time. Go ahead, try it out, and watch it become a favorite in your kitchen!
Chicken Zucchini Poppers Recipe
Ingredients
Chicken Patties:
- 1 pound ground chicken preferably with at least 7% fat
- 1-2 medium zucchini shredded (about 1½ cups)
- 2 garlic cloves minced
- 2 tablespoons fresh chives chopped
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1-2 tablespoons oil for cooking
Creamy Cilantro Sauce:
- 1 cup fresh cilantro
- 1 small garlic clove adjust to taste
- ⅓ cup mayonnaise
- 1 tablespoon cottage cheese
- 1 tablespoon distilled white vinegar
Instructions
- Prepare the Sauce: Blend cilantro, garlic, mayonnaise, cottage cheese, and vinegar in a food processor until smooth. Refrigerate for at least 30 minutes to thicken and develop flavors. Alternatively, finely chop the cilantro and mix everything by hand. Season with salt and pepper to taste.
- Grate and Drain Zucchini: Use a cheese grater to shred the zucchini, then place it on a paper towel. Lightly sprinkle with kosher salt and squeeze to remove excess moisture.
- Make the Chicken Mixture: In a large bowl, combine the grated zucchini, ground chicken, minced garlic, chopped chives, ½ teaspoon kosher salt, and a dash of black pepper. Mix well and form into six 3-inch patties.
- Cook the Patties: Heat oil in a large nonstick or cast iron skillet over medium heat. Cook the patties for about 4 minutes per side until golden brown and cooked through. If they brown too quickly before fully cooking, transfer them to a 350°F oven for an additional 2 minutes.
- Serve and Enjoy: Serve the patties warm with the creamy cilantro sauce on the side or drizzled on top.
Notes
- Squeeze Out Moisture: Removing excess water from the zucchini keeps the patties firm.
- Use the Sauce: The creamy cilantro dip adds the perfect zing and brings the dish together
- Pick the Right Chicken: Opt for ground chicken with at least 7% fat for juicier, more flavorful patties.
