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Cheesy Chicken Zucchini Poppers

Cheesy chicken zucchini poppers made with ground chicken, well-squeezed zucchini, and a mozzarella-Parmesan filling, then baked until golden. Formed into small patties, they stay juicy and tender while crisping at the edges.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course: Dinner
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Chicken poppers
  • 1 lb ground chicken
  • 2 cup grated zucchini well squeezed
  • 1 cup shredded mozzarella cheese
  • 0.33 cup grated Parmesan cheese
  • 1 large egg
  • 0.5 cup Italian breadcrumbs
  • 2 clove garlic, minced
  • 2 tbsp chopped parsley
  • 1 tsp Italian seasoning
  • 0.5 tsp onion powder
  • 0.5 tsp paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
  • cooking spray
Optional garlic yogurt dip
  • 0.5 cup Greek yogurt
  • 1 tsp lemon juice
  • 1 clove garlic, grated
  • 1 pinch salt

Equipment

  • 1 sheet pan

Method
 

Bake the chicken zucchini poppers
  1. Preheat oven to 400°F (200°C).
  2. Grate the zucchini and squeeze out as much moisture as possible.
  3. Combine ground chicken, zucchini, shredded mozzarella cheese, grated Parmesan cheese, Italian breadcrumbs, egg, garlic, chopped parsley, Italian seasoning, onion powder, paprika, salt, and black pepper.
  4. Mix gently until just combined.
  5. Scoop about 2 tablespoons for each popper and form small patties or balls.
  6. Arrange on a parchment-lined baking sheet.
  7. Lightly spray with cooking oil.
  8. Bake for 22–25 minutes until cooked through and golden.
  9. Broil for 2 minutes for extra color if desired.
Make the optional garlic yogurt dip
  1. Stir Greek yogurt, lemon juice, grated garlic, and a pinch of salt until smooth.
  2. Serve warm with the garlic yogurt dip.

Notes

Key pro tip: squeezing the zucchini well keeps the poppers from turning watery and helps them bake up firm and golden. Store leftovers covered in the refrigerator for up to 3 days; reheat in a 375°F (190°C) oven until warmed through. Freezing is not recommended because the zucchini can soften after thawing. For a gluten-aware option, use gluten-free Italian breadcrumbs.