Chicken Zucchini Poppers


2 1/2 cups shredded zucchini

1 1/2 lb ground chicken breast

2 eggs

1 tsp dried oregano

Salt to taste

1/4 tsp black pepper

1/4 tsp ground cumin

1TBSP Worcestershire sauce

½ cup grated Parmesan cheese

Oil for frying I used grape oil


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In a large bowl, mix all the ingredients. Mixture will be quite wet. Scoop meatballs with a small scoop or heaped tablespoon and gently smooth with your hands. I can usually get around 20-24 poppers. You may be able to get more or less, depending on how large you size them.

To cook on the stovetop:

Heat a drizzle of oil in a medium pan over medium-low heat. Cook 4-5 at a time for about 5-6 minutes on the first side. Flip and cook an additional 4-5 minutes, or until golden brown and the centers are cooked through.

To bake:

Preheat oven to 400F degrees. Drizzle a bit of olive or avocado oil onto a baking sheet lined with foil. Bake 15 to 20 minutes or until cooked through.  If desired, place under the broiler for an additional 2-3 minutes or until browned on top.

Serve with your favorite dip.