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Chicken Zucchini Poppers

Chicken zucchini poppers made with ground chicken and grated zucchini, baked until golden and cooked through. The zucchini is squeezed dry for a tender, juicy bite, while Parmesan, garlic, and Italian herbs add savory flavor in every pop.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Ground chicken mixture
  • 1 lb ground chicken
  • 1 medium zucchini, grated and squeezed dry
  • 0.5 cup grated Parmesan cheese
  • 0.3333333333 cup breadcrumbs
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 0.5 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp chopped parsley
  • 1 tbsp olive oil

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
  2. Grate the zucchini and squeeze out excess moisture using a clean towel.
  3. In a large bowl, combine ground chicken, zucchini, Parmesan, breadcrumbs, egg, garlic, Italian seasoning, onion powder, salt, black pepper, and parsley.
  4. Mix until fully combined.
Shape and bake
  1. Scoop about 2 tablespoons of mixture and shape into small patties or balls.
  2. Arrange the poppers on the prepared sheet pan.
  3. Lightly brush or spray the poppers with olive oil.
  4. Bake for 18–22 minutes at 400°F (200°C) until golden and cooked through.
Serve
  1. Serve warm with ranch, garlic yogurt sauce, or your favorite dipping sauce.

Notes

For crisp, golden edges, squeeze the grated zucchini very dry before mixing. Store leftovers in the fridge for up to 4 days in an airtight container; reheat on a sheet pan at 375°F (190°C) until warmed through. Freezing is yes—freeze cooked poppers flat, then thaw and reheat in the oven. For a lower-carb option, swap breadcrumbs for almond flour or finely ground pork rinds (use roughly the same amount).