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Chicken Zucchini Poppers are my go to recipe when I want something both nutritious and comforting that does not take too much time in the kitchen. Juicy ground chicken gets a boost in flavor and moisture from fresh zucchini and garlic and then everything comes together with a herby creamy cilantro sauce. These patties are perfect for dinner or as a snack and always vanish whenever I serve them.
The first time I whipped these up was for a laid back family night and we ended up eating the whole batch while standing around the kitchen. Now even my picky eaters ask for them.
Ingredients
- Ground chicken: at least 7 percent fat keeps the patties juicy and flavorful. Look for pale pink chicken that is cold to the touch.
- Zucchini squash: brings moisture and a subtle sweetness to the mix. Pick firm shiny squash with no soft spots.
- Garlic cloves: boost the savoriness. Fresh garlic is always my pick for extra depth.
- Fresh chives: lend gentle onion flavor and a pop of color
- Kosher salt: highlights all the other flavors. Larger flakes distribute seasonings more evenly.
- Fresh black pepper: adds an earthy spicy note. Look for freshly cracked if possible.
- Oil for cooking: helps create a golden brown crust. Choose neutral oils like avocado or canola.
For the creamy cilantro sauce
- Fresh cilantro: makes the sauce sing. Choose bright green leaves. Avoid wilted bunches.
- Garlic clove: intensifies the flavor. Adjust amount for bolder kick.
- Mayonnaise: creates a silky base. Go for real mayo not salad dressing.
- Cottage cheese: adds body and a little tang. Full fat gives best results.
- Distilled white vinegar: brings a pleasant zing. Look for clear clean smelling vinegar.
Step by Step Instructions
- Make the Cilantro Sauce:
- Blend together cilantro garlic mayonnaise cottage cheese and vinegar in a food processor until nearly smooth. Refrigerate at least thirty minutes so the flavors can meld and sauce can thicken. You can also finely chop the cilantro and stir everything by hand for a chunkier texture.
- Prep the Zucchini:
- Grate the zucchini on a box grater then spread it out on a paper towel. Sprinkle lightly with salt and gently squeeze out as much moisture as you can. This keeps the patties from getting soggy.
- Mix and Shape the Patties:
- Add the prepared zucchini to a large bowl with ground chicken minced garlic chopped chives salt and a bit of pepper. Mix gently until evenly combined. With damp hands form the mixture into six even patties about three inches wide each.
- Cook the Poppers:
- Heat a nonstick or cast iron skillet with just enough oil to cover the bottom. Place the patties in the hot pan and cook for four minutes per side. You are looking for a deep golden crust and the inside to be cooked through. If your patties brown too quickly but are not fully cooked you can finish them in a three hundred fifty degree oven for a couple minutes.
- Serve with Sauce:
- Arrange the warm patties on a plate and serve with the cilantro sauce for dipping or drizzle each with a spoonful on top.
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I absolutely love using fresh zucchini in these poppers. It keeps everything juicy and balances out the chicken. One summer my garden gave more zucchini than I could handle and this recipe became a weekly tradition. Even now making them reminds me of long evenings with my family.
Storage Tips
Let the cooked patties cool completely before storing. Stack between layers of wax paper in an airtight container and refrigerate for up to three days. For longer storage freeze in a single layer then transfer to a freezer bag. Reheat in a skillet or oven for the best texture. The cilantro sauce keeps in the fridge for four days.
Ingredient Substitutions
If you do not have chives try green onions or finely minced parsley for a fresh bite. You can swap out ground turkey for chicken or even use shredded cooked chicken in a pinch. For the sauce Greek yogurt can replace mayonnaise and cottage cheese though the flavor will be a bit tangier.
Serving Suggestions
Pile the patties onto whole grain buns with lettuce for light sandwiches or stuff them into pitas with sliced cucumbers and sauce. Serve alongside a green salad or roasted sweet potatoes for a satisfying meal. These also work well as party snacks on a platter with toothpicks and extra sauce.
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Cultural and Historical Context
Chicken zucchini poppers draw on the tradition of blending meat with vegetables for tenderness and added nutrition. Many cuisines use this technique from Mediterranean kofta to classic American meatloaf. The bright herby sauce echoes the popular cilantro chutneys found in Latin American and Indian cooking lending freshness to the dish.
Recipe FAQs
- → How do I prevent the patties from falling apart during cooking?
Be sure to squeeze out as much moisture as possible from the shredded zucchini, as excess water can prevent the patties from holding together. Chilling the formed patties briefly before cooking can also help them stay intact in the pan.
- → Can I use ground turkey instead of chicken?
Yes, ground turkey works well as a substitute for chicken. Use a turkey blend with a bit of fat for juicy patties.
- → What can I serve with these chicken zucchini patties?
They pair nicely with a simple green salad, roasted veggies, or in a lettuce wrap for a lighter meal. Try serving them with rice or quinoa for something heartier.
- → How do I know when the patties are cooked through?
Look for golden brown edges and ensure the center is no longer pink. An instant-read thermometer should register at least 165°F (74°C).
- → Can I make the cilantro sauce ahead?
Yes, the creamy cilantro sauce can be made up to two days in advance. Store in a covered container in the fridge to allow flavors to develop.
- → Is there a dairy-free option for the sauce?
You can swap cottage cheese and mayonnaise for your favorite dairy-free alternatives to create a similar creamy texture.