If you’re a zucchini hater, don’t hesitate to give these a try! Because it is grated, you can't taste the squash in them but they keep these poppers very moist.
We LOVE them. They’d make great game-day food for something lighter or a great addition to a buffet table. We love them for dinner with a little dish of guacamole or ranch. If you’re not gluten free, they’d be awesome in a pita.
Try other versions–swapping basil for the cilantro and maybe adding a bit more garlic for an Italian-ish version (great with marinara).
Serves: 4-5
INGREDIENTS
- 1 lb. ground chicken breast
- 2c grated zucchini (leave peel on)
- 2-3 green onions, sliced
- 3-4 Tbsp cilantro, minced
- 1 clove garlic
- 1 tsp salt
- ½ tsp pepper
- (optional: ¾ tsp cumin)
- olive oil, for cooking (or coconut oil, avocado oil, or ghee)
INSTRUCTIONS
Toss chicken with zucchini, green onion, cilantro, garlic, salt, and pepper (and cumin, if using). Mixture will be quite wet.
To cook on the stovetop:
Heat a drizzle of olive oil in a medium pan over medium heat. Use a small scoop or a heaped tablespoon to scoop meatballs into the pan. Cook 8-10 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:
Drizzle a bit of olive or avocado oil onto a baking sheet. Scoop meatballs onto the greased pan. Drizzle a bit of additional oil over the meatballs. Bake at 400 degrees 20-25 minutes, or until cooked through. If desired, place under the broiler for an additional 2-3 minutes or until browned on top.
Serve with guacamole, salsa, or your favorite dip.
Source: One Lovely Life
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