Chicken Zucchini Poppers with Cilantro Garlic Dipping Sauce Recipe
These Chicken Zucchini Poppers are a flavorful and healthy appetizer or snack, featuring ground chicken mixed with shredded zucchini and fresh herbs, pan-seared to golden perfection. Served with a creamy cilantro-garlic dipping sauce, they combine vibrant flavors and textures in a quick 23-minute recipe ideal for casual gatherings or weeknight meals.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Chicken 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
Cilantro Garlic 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
- Prepare 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 allow the flavors to meld and the sauce to thicken. Alternatively, finely chop the cilantro and mix all ingredients by hand. Season with salt and pepper to taste.
- Prepare the zucchini: Using a cheese grater, shred the fresh zucchini into small pieces and place them on a paper towel. Sprinkle with a small pinch of kosher salt and squeeze the zucchini to remove as much excess moisture as possible. This step prevents sogginess in the patties.
- Mix the patty ingredients: In a large bowl, combine the drained shredded zucchini with ground chicken, minced garlic, chopped chives, ½ teaspoon kosher salt, and a sprinkle of fresh black pepper. Mix gently until all ingredients are evenly distributed.
- Form patties: Shape the mixture into six 3-inch diameter patties. Handle the mixture lightly to maintain a tender texture.
- Cook the patties: Heat 1 to 2 tablespoons of oil in a large nonstick or cast iron skillet over medium heat. Add the patties and cook for about 4 minutes per side until they are browned on both sides and cooked through. If the patties brown too quickly but are not fully cooked, transfer them to a preheated oven at 350°F (175°C) for 2 minutes to finish cooking.
- Serve: Serve the chicken zucchini poppers warm, either with the cilantro garlic dipping sauce on the side or topped lightly with some of the sauce for extra flavor.
Notes
- Squeezing excess moisture from the zucchini is crucial to prevent the patties from becoming watery and falling apart during cooking.
- You can adjust the garlic quantity in the dipping sauce to suit your taste preference.
- Using a cast iron skillet will help achieve a nice sear on the patties, but a good-quality nonstick skillet works well too.
- For a lower-fat version, reduce the amount of oil used for cooking or opt for a spray oil.
- Leftover dipping sauce can be stored in the refrigerator for up to 3 days.
Keywords: Chicken Zucchini Poppers, healthy appetizers, zucchini patties, ground chicken recipe, quick snacks, cilantro garlic sauce
