Chicken Zucchini Poppers with Creamy Cilantro Sauce Recipe
These Chicken Zucchini Poppers are deliciously juicy chicken patties mixed with fresh shredded zucchini and aromatic chives, served with a creamy cilantro dipping sauce. They’re quick to make on the stovetop and perfect as a healthy snack or light meal, offering a flavorful and moist bite thanks to the combination of ground chicken thighs and fresh veggies.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 poppers (serves 3) 1x
- Category: Snack
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb
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
- 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
- Prepare the Cilantro Sauce: Combine cilantro, garlic clove, mayonnaise, cottage cheese, and vinegar in a food processor and blend until smooth. Refrigerate the sauce for at least 30 minutes to thicken and allow flavors to meld. Alternatively, finely chop the cilantro and mix all sauce ingredients by hand, seasoning with salt and pepper to taste.
- Prepare the Zucchini and Chicken Mixture: Grate the zucchini using a cheese grater and place the shreds on a paper towel. Sprinkle with a pinch of kosher salt and squeeze out excess moisture thoroughly. In a large bowl, combine the drained zucchini, ground chicken, minced garlic, chopped chives, 1/2 teaspoon kosher salt, and a pinch of black pepper. Mix until evenly combined.
- Form Patties: Shape the chicken and zucchini mixture into 3-inch diameter patties, making about six patties in total.
- Cook the Poppers: Heat 1 to 2 tablespoons of oil in a large nonstick or cast iron skillet over medium heat. Cook the patties for 4 minutes on each side or until 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 and bake for an additional 2 minutes to finish cooking.
- Serve: Serve the chicken zucchini poppers warm, either with the creamy cilantro sauce on the side for dipping or spooned over the poppers as a topping for extra flavor.
Notes
- If fresh chives are unavailable, substitute with green onion.
- Ground chicken thighs are preferred for juiciness and flavor; if using chicken breast, choose one with some fat content like 93/7%.
- To make the sauce dairy-free, paleo, or Whole30 compliant, omit the cottage cheese and replace it with additional mayonnaise; reduce vinegar to 1-2 teaspoons to taste. The sauce consistency may be thinner.
- For an egg-free mayonnaise option, try making Aquafaba Mayo.
- Store leftovers in the refrigerator or freeze for longer storage. Defrost thoroughly before reheating.
Keywords: chicken zucchini poppers, chicken patties, zucchini recipes, healthy snacks, creamy cilantro sauce
