Chicken Zucchini Poppers Recipe

Introduction

Chicken Zucchini Poppers are a light and flavorful appetizer perfect for any gathering or quick weeknight meal. These juicy patties combine ground chicken with fresh zucchini and herbs, served with a creamy cilantro dipping sauce. They’re easy to make and sure to impress.

Ingredients

• 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
• ½ teaspoon kosher salt
• ¼ teaspoon fresh black pepper
• 1-2 tablespoons oil for cooking
• 1 cup fresh cilantro
• 1 small garlic clove (or more depending on preference)
• ⅓ cup mayonnaise
• 1 tablespoon cottage cheese
• 1 tablespoon distilled white vinegar

Instructions

1. Step 1: Combine cilantro, small garlic clove, mayonnaise, cottage cheese, and distilled white vinegar in a food processor. Blend until smooth, then refrigerate for at least 30 minutes to thicken and let the flavors combine. Alternatively, finely chop cilantro and mix all ingredients by hand, then season with salt and pepper to taste.
2. Step 2: Grate the zucchini on a cheese grater into small pieces. Place on a paper towel, sprinkle with a pinch of kosher salt, and squeeze out excess moisture.
3. Step 3: In a large bowl, combine the drained zucchini, ground chicken, minced garlic, chopped chives, ½ teaspoon kosher salt, and a pinch of black pepper. Mix thoroughly and form into six 3-inch patties.
4. Step 4: Heat oil in a large nonstick or cast-iron skillet over medium heat. Cook the patties for about 4 minutes on each side, until browned and cooked through. If the patties brown too quickly but are not fully cooked, transfer them to a 350°F oven for 2 minutes to finish cooking.
5. Step 5: Serve the poppers warm with the prepared cilantro dipping sauce either on the side or spooned on top.

Tips & Variations

• Be sure to squeeze out as much moisture as possible from the zucchini to prevent soggy patties.
• For extra flavor, add a pinch of smoked paprika or cumin to the meat mixture.
• You can swap mayonnaise with Greek yogurt in the sauce for a lighter option.
• If you prefer, bake the poppers in the oven at 375°F for 15-20 minutes instead of pan-frying.

Storage

Store cooked poppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to keep them crispy. The dipping sauce can be stored separately in the fridge for up to 4 days and stirred before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other ground meats besides chicken?

Yes, ground turkey or pork can be substituted, but cooking times and moisture levels may vary slightly.

How can I make the poppers ahead of time?

Form the patties and refrigerate them for a few hours or overnight before cooking. You can also prepare the dipping sauce a day ahead to let the flavors develop.

Chicken Zucchini Poppers Recipe

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★★★★★

4.7 from 56 reviews

These Chicken Zucchini Poppers are a healthy, flavorful appetizer or snack made with ground chicken and shredded zucchini. They’re pan-fried to a golden brown and served with a creamy cilantro garlic dipping sauce. Perfect for a quick, low-carb bite that combines fresh herbs and lean protein.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 13 minutes
• Total Time: 23 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

For the 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
• ½ teaspoon kosher salt
• ¼ teaspoon fresh black pepper
• 1–2 tablespoons oil for cooking

For the Dipping Sauce

• 1 cup fresh cilantro
• 1 small garlic clove (or more depending on preference)
• ⅓ cup mayonnaise
• 1 tablespoon cottage cheese
• 1 tablespoon distilled white vinegar
• Salt and pepper to taste

Instructions

1. Make 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 for at least 30 minutes to thicken and allow the flavors to meld. Alternatively, finely chop the cilantro and mix all sauce ingredients by hand, seasoning with salt and pepper to taste.
2. Prepare the Zucchini: Using a cheese grater, shred the zucchini into small pieces. Transfer to a paper towel, sprinkle lightly with kosher salt, and squeeze out as much excess moisture as possible to prevent soggy patties.
3. Mix the Popper Ingredients: Place the shredded zucchini in a large bowl with the ground chicken, minced garlic, chopped chives, ½ teaspoon kosher salt, and a pinch of fresh black pepper. Combine gently but thoroughly.
4. Form Patties: Shape the mixture into six 3-inch wide patties, handling gently so they hold together well.
5. Cook the Poppers: Heat 1-2 tablespoons of oil in a large nonstick or cast iron skillet over medium heat. Cook the patties for about 4 minutes per side until nicely browned and cooked through. If patties brown too quickly but are not fully cooked, finish cooking by placing them in a preheated 350°F (175°C) oven for 2 minutes.
6. Serve: Serve the poppers warm with the creamy cilantro garlic dipping sauce on the side or spoon a bit of the sauce on top of each popper for added flavor.

Notes

• Removing excess moisture from zucchini is key to preventing soggy poppers.
• If you prefer, swap mayonnaise with Greek yogurt for a lighter sauce.
• Use fresh herbs for best flavor in both the poppers and the sauce.
• Ensure patties are cooked to an internal temperature of 165°F (74°C) for safety.

Keywords: Chicken zucchini poppers, low-carb snacks, healthy appetizers, ground chicken recipe, zucchini recipes, easy party appetizers, homemade dipping sauce