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Chicken Zucchini Poppers Recipe
Ash Tyrrell

Chicken Zucchini Poppers Recipe

I have to tell you, making these chicken zucchini poppers was such a fun and satisfying experience! I love how simple the ingredients are, yet the flavors just explode in every bite. I ended up making a big batch, and honestly, they disappeared faster than I expected. The creamy cilantro sauce paired with them takes it to a whole new level—trust me, you’ll want to double it!
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • Ground chicken – 1 pound. I always go for chicken with a little fat at least 7% or thighs, as lean chicken breast can turn dry.
  • Zucchini – 2 small about 1 1/2 cups grated. Make sure to squeeze out the water to avoid soggy poppers.
  • Olive oil – 1–2 tablespoons. This helps get a perfect golden sear on the patties.
  • Garlic – 1 teaspoon minced. Fresh garlic adds a punch of flavor that pre-minced just can’t match.
  • Chives – 1 tablespoon chopped. Green onion works well if chives aren’t available.
  • Salt and black pepper – to taste. Simple seasonings really let the zucchini and chicken shine.
  • Cilantro – 1/2 cup fresh. Chopped finely for smooth blending.
  • Mayonnaise – 1/4 cup. I used organic mayo for a cleaner flavor.
  • Cottage cheese – 1/4 cup. This adds creaminess but can be omitted for dairy-free versions.
  • Distilled white vinegar – 1 teaspoon. Balances the richness of the sauce.
  • Salt – a pinch to taste.

Method
 

  1. Start by grating the zucchini over a paper towel. This makes it easier to squeeze out all the water, which is key to preventing soggy poppers. Fold the towel around the zucchini and press gently to remove extra liquid.
  2. In a large bowl, combine ground chicken, grated zucchini, garlic, chives, salt, and pepper. Mix just enough to combine, then form into small patties. Chill on a plate while preparing the sauce.
  3. Add cilantro, mayonnaise, cottage cheese, vinegar, and salt to a food processor. Blend until smooth. If you don’t have a processor, finely chop the cilantro and whisk everything together. Chill to let flavors meld.
  4. Heat olive oil in a nonstick skillet over medium-high heat. Add the chicken patties and cook for 4 minutes per side, or until golden brown and cooked through (internal temperature should be 165°F). For larger batches, keep cooked poppers warm in the oven.
  5. Plate the poppers and serve with the creamy cilantro sauce. The combination is irresistible, and the sauce really makes the dish pop.

Notes

  • Always squeeze out zucchini water; it’s a game-changer.
  • Don’t skip the sauce—it really elevates the dish.
  • Use chicken with some fat for juicier poppers.
  • Make patties small if you want a fun appetizer or snack.
  • Chill the mixture before cooking to help them hold shape.