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Chicken Zucchini Poppers

Chicken zucchini poppers with cheesy lean ground chicken and squeezed-dry zucchini. Pan-fried until golden and juicy, then served with a cool garlic yogurt dipping sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Dinner, Lunch
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken Poppers
  • 1 lb lean ground chicken
  • 2 cup shredded zucchini squeezed dry
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup shredded mozzarella cheese
  • 0.5 cup panko breadcrumbs
  • 1 large egg
  • 3 clove garlic minced
  • 2 tbsp chopped fresh parsley
  • 1 tsp Italian seasoning
  • 1 tsp onion powder
  • 0.5 tsp paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp olive oil for cooking
Garlic Yogurt Dipping Sauce
  • 0.5 cup plain Greek yogurt
  • 1 tbsp mayonnaise
  • 1 tsp lemon juice
  • 1 clove garlic minced
  • 1 tbsp chopped parsley
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the chicken zucchini mixture
  1. Squeeze as much moisture as possible from the shredded zucchini, pressing until it feels dry and clumps slightly.
  2. In a large bowl, combine the ground chicken, zucchini, Parmesan, mozzarella, breadcrumbs, egg, garlic, parsley, Italian seasoning, onion powder, paprika, salt, and black pepper.
  3. Mix until well combined, and stop when the mixture holds together without dry pockets.
  4. Form the mixture into small patties or poppers, aiming for even thickness so they cook at the same rate.
Cook the poppers
  1. Heat the olive oil in a large skillet over medium heat until it shimmers, indicating the pan is hot.
  2. Cook the poppers for 4–5 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C), flipping once for even browning.
Make the garlic yogurt sauce
  1. Whisk together the plain Greek yogurt, mayonnaise, lemon juice, garlic, chopped parsley, salt, and black pepper until smooth.
Serve
  1. Serve the poppers warm with the garlic yogurt dipping sauce on the side.

Notes

Pro tip: squeezing the zucchini well is the key to poppers that hold together and don’t turn watery. Store cooked poppers in an airtight container in the fridge for up to 4 days and reheat in a skillet or oven until hot. Freeze cooked poppers for up to 2 months; thaw overnight in the fridge and reheat thoroughly. For a lighter option, replace mayonnaise with additional Greek yogurt for a thinner dip.