Description
These Chicken Zucchini Poppers are juicy, golden, and packed with fresh zucchini, garlic, and chives. Pan-seared until beautifully browned and served with a creamy cilantro sauce, they make an easy family-friendly dinner, meal-prep lunch, or flavorful appetizer.
Ingredients
Scale
Chicken Zucchini Poppers
- 1 pound ground chicken, preferably ground chicken thighs or a higher-fat blend
- 1–2 medium zucchini, about 1½ cups shredded
- 3–4 garlic cloves, minced, or 1½ teaspoons garlic powder
- 2 tablespoons fresh chives, chopped
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1–2 tablespoons avocado oil or olive oil
Creamy Cilantro Sauce
- 1 cup fresh cilantro
- 1 small garlic clove, or more to taste
- ⅓ cup mayonnaise
- 1 tablespoon cottage cheese
- 1 tablespoon distilled white vinegar
- Salt and black pepper, to taste
Instructions
- Make the cilantro sauce: Add cilantro, garlic, mayonnaise, cottage cheese, and vinegar to a food processor or tall blending cup. Blend until smooth and creamy. Season with salt and pepper to taste. Refrigerate for at least 30 minutes.
- Prepare the zucchini: Grate the zucchini onto a clean kitchen towel or several paper towels. Sprinkle lightly with salt, then squeeze thoroughly to remove as much excess moisture as possible.
- Mix the poppers: Add the drained zucchini, ground chicken, garlic, chives, ½ teaspoon kosher salt, and ¼ teaspoon black pepper to a large bowl. Gently mix until evenly combined.
- Shape: Form the mixture into 8–12 patties, approximately 2–3 inches wide. Flatten each slightly so the poppers cook evenly.
- Cook: Heat the oil in a large skillet over medium-high heat. Add the chicken patties without overcrowding the pan. Cook for about 4 minutes per side, until golden brown and cooked through.
- Check for doneness: The center of each popper should reach 165°F. If the outside browns before the center is cooked, reduce the heat to medium, cover the skillet, and cook for about 2 additional minutes.
- Serve: Serve the Chicken Zucchini Poppers warm with the chilled creamy cilantro sauce for dipping or spoon a little sauce over each popper.
Notes
- Squeeze the shredded zucchini very well. Excess moisture can make the chicken mixture watery and harder to shape.
- Ground chicken with a little more fat produces especially tender and juicy poppers.
- Avoid overmixing the chicken mixture, which can make the patties dense.
- Wet your hands lightly if the mixture sticks while shaping.
- Cook in batches rather than crowding the skillet so the poppers brown instead of steam.
- Refrigerate cooked leftovers in an airtight container for up to 3–4 days.
- For food safety, ground chicken should reach an internal temperature of 165°F.
- Nutrition information is an estimate and will vary depending on brands, oil absorption, and how much cilantro sauce is served.
- Prep Time: 15 minutes
- 30 minutes chilling:
- Cook Time: 16 minutes
- Category: Dinner, Appetizer
- Method: Stovetop, Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 2–3 poppers with cilantro sauce
- Calories: ~390 kcal
- Sugar: ~2 g
- Sodium: ~480 mg
- Fat: ~29 g
- Saturated Fat: ~6 g
- Unsaturated Fat: ~20 g
- Carbohydrates: ~5 g
- Fiber: ~1 g
- Protein: ~27 g
- Cholesterol: ~105 mg