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overhead picture of a plate of chicken zucchini poppers

Chicken Zucchini Poppers

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  • Author: Andrea Sprague
  • Yield: 24 patties 1x
  • Diet: Gluten Free


Tender little patties full of protein and veggies! So good your kids won’t mind the added vegetables. They make a great snack, easy breakfast, or slider burgers for an appetizer party.



2 cups grated zucchini, about 2 medium
1 pound ground chicken or turkey thigh
¼ pound ground pork
½ tsp salt
½ tsp garlic powder
½ tsp onion powder
2 tsp chopped fresh parsley
Fresh ground pepper
Coconut Oil or Bacon Fat

Optional: ½ cup chopped cooked greens like swiss chard or spinach, squeezed of any excess water


  1. Place grated zucchini on top of 2 layers of paper towels, or a clean tea towel. Gently gather up the end of the towel and squeeze the zucchini over the sink, to get out as much water as possible, without breaking the paper towels.
  2. Put squeezed zucchini into a large bowl and discard towel.
  3. Add the chicken, pork, salt, garlic powder, onion powder, parsley and pepper (and optional greens) to the bowl and mix well. Mixture will be a little wet.
  4. Tear off 2 pieces of parchment paper. Place one on the counter (to stage the raw patties) and place one on a baking sheet.
  5. Heat oven to 350 degrees.
  6. Scoop mixture with a large spoon and gently smooth into a patty shape with your hands. Place patties on the parchment paper on the counter. The mixture will be wet, so your hands are going to get a little messy here. It’s best to form all the patties at once instead of doing them in batches.
  7. Heat large frying pan over medium-low heat. Once your pan is hot, add in a little oil or bacon fat, place the patties about 4 to 5 at a time into the pan and cook for about 3 minutes on the first side.
  8. Flip and cook an additional 3 minutes, or until golden brown. Place on the baking sheet and repeat until all patties have been cooked.
  9. Place baking sheet in the oven and bake for 12 minutes to finish cooking the insides and soften the zucchini.
  10. Store in an air tight container in the fridge. Will last for 5 days.


  • For zucchini, grate on the smallest size holes of your grater. This should be about 2 medium zucchinis. Leave the peel on and squeeze out some of the liquid with paper towels or a clean kitchen towel.
  • NOTE: Don’t be tempted to skip drying out your zucchini a bit with a paper/kitchen towel. Zucchini has a lot of moisture, and if you don’t squeeze it out beforehand, your meatballs may stick more to the pan if you’re pan-frying and have a bit more trouble holding together during baking.
  • Alterations: add some chopped basil, minced shallots, or minced garlic