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Chicken Zucchini Poppers with Creamy Cilantro Sauce Recipe

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4.3 from 7 reviews

These Chicken Zucchini Poppers are easy to make, healthy, and delicious gluten-free bites perfect for a quick weeknight meal. Made with ground chicken and fresh zucchini, they are pan-fried to golden perfection and served with a creamy, tangy cilantro sauce that adds a burst of flavor.

  • Total Time: 23 minutes
  • Yield: 6 poppers (serves 2 to 3)

Ingredients

Chicken Zucchini 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
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh black pepper
  • 1-2 tablespoons oil for cooking

Creamy Cilantro Sauce

  • 1 cup fresh cilantro
  • 1 small garlic clove (or more depending on preference)
  • 1/3 cup mayonnaise
  • 1 tablespoon cottage cheese
  • 1 tablespoon distilled white vinegar

Instructions

  1. Prepare the Creamy Cilantro Sauce: Combine cilantro, garlic clove, mayonnaise, cottage cheese, and distilled white vinegar in a food processor and blend until smooth and combined. Chill the sauce in the refrigerator for at least 30 minutes to allow flavors to meld and the sauce to thicken. Alternatively, finely chop the cilantro and mix all ingredients by hand, then season with salt and pepper to taste.
  2. Prepare the Zucchini: Grate the zucchini using a cheese grater into small pieces. Place the shredded zucchini onto a paper towel, sprinkle lightly with kosher salt, and squeeze firmly to remove excess moisture. This step prevents soggy patties.
  3. Mix the Popper Ingredients: In a large mixing bowl, combine the drained zucchini with ground chicken, minced garlic, chopped chives, 1/2 teaspoon kosher salt, and 1/4 teaspoon fresh black pepper. Mix gently but thoroughly to combine all ingredients evenly.
  4. Form Patties: Shape the mixture into six evenly sized patties, each about 3 inches in diameter. Ensure they hold together firmly for cooking.
  5. Cook the Poppers: Heat a large nonstick or cast iron skillet over medium heat and add 1-2 tablespoons of oil. When the oil is hot, cook the patties for about 4 minutes on each side until they are browned and cooked through. If the patties brown too quickly but are not fully cooked inside, transfer them to a preheated oven at 350°F (175°C) for 2 minutes to finish cooking.
  6. Serve: Serve the warm chicken zucchini poppers with a generous dollop or drizzle of the creamy cilantro sauce for dipping or topping.

Notes

  • Removing excess moisture from the zucchini is key to preventing soggy poppers.
  • Adjust the garlic amount in the cilantro sauce according to your taste preference.
  • Use a cast iron skillet for even browning and better heat retention.
  • The recipe yields 6 poppers, suitable for 2-3 servings as a main dish.
  • For a crispier exterior, you can increase the cooking time slightly but monitor closely to avoid burning.
  • The creamy cilantro sauce can be made ahead and stored refrigerated for up to 2 days.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://dishiary.com/chicken-zucchini-poppers-with-creamy-cilantro-sauce-recipe/