BEST Chicken Zucchini Poppers EVER
These Chicken Zucchini Poppers are a delicious and healthy way to sneak extra veggies into your diet. Tender chicken and mild zucchini are combined with Parmesan cheese and herbs, then baked or air-fried to golden perfection. A perfect snack, appetizer, or main course that even picky eaters will love.
Equipment
- Box grater
- Clean kitchen towel or cheesecloth
- Large bowl
- Mixing spoons
- Baking Sheet
- Parchment paper (optional)
- Air fryer (optional)
- Small bowl (for dipping sauce)
- Whisk (for dipping sauce)
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 medium zucchini, grated and excess moisture squeezed out
- ½ cup grated Parmesan cheese
- ¼ cup breadcrumbs panko or regular
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Red pepper flakes optional, for a little heat
- ½ cup plain Greek yogurt or sour cream for dipping sauce
- 1 tablespoon lemon juice for dipping sauce
- 1 tablespoon chopped fresh dill or parsley for dipping sauce
- Salt to taste for dipping sauce
- Pepper to taste for dipping sauce
Instructions
- Preheat your oven to 400°F (200°C) or preheat your air fryer to 375°F (190°C). Line a baking sheet with parchment paper or prepare your air fryer basket.
- Grate the zucchini using a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
- Cut the chicken breasts into 1-inch pieces.
- In a large bowl, combine the grated zucchini, Parmesan cheese, breadcrumbs, egg, minced garlic, Italian herbs, salt, and pepper.
- Add the chicken pieces to the zucchini mixture.
- Using your hands, gently mix everything together until the chicken is evenly coated. Be careful not to overmix.
- Take about 1-2 tablespoons of the mixture and form it into a small, round popper. Place the popper onto the prepared baking sheet or in the air fryer basket.
- Repeat until all the mixture is used.
- Baking: Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the poppers are golden brown.
- Air Frying: Air fry for 10-12 minutes, flipping halfway through, until the chicken is cooked through and the poppers are golden brown.
- While the poppers are cooking, prepare the dipping sauce (optional). In a small bowl, combine the Greek yogurt or sour cream, lemon juice, chopped dill or parsley, salt, and pepper.
- Mix well and taste, adjusting the seasoning as needed.
- Remove the Chicken Zucchini Poppers from the oven or air fryer.
- Let them cool slightly before serving.
- Serve with the optional dipping sauce or your favorite dipping sauce, such as ranch, marinara, or honey mustard.
Notes
Squeeze out as much moisture as possible from the grated zucchini to prevent soggy poppers. Don't overmix the chicken mixture, as this can make the chicken tough. Try to make the poppers roughly the same size so they cook evenly. A cookie scoop can be helpful for this. Customize the seasoning to your liking. Add a pinch of red pepper flakes for a little heat, or try different herbs and spices like garlic powder, onion powder, or paprika. You can prepare the poppers ahead of time and store them in the refrigerator for up to 24 hours before cooking. Just be sure to cover them tightly. For variations, add shredded cheddar or mozzarella cheese to the mixture for extra cheesy goodness. Or, add a tablespoon of your favorite hot sauce to the mixture for a spicy kick. Add other finely chopped vegetables like carrots, bell peppers, or onions to the mixture for even more nutrients. Use gluten-free breadcrumbs or almond flour instead of regular breadcrumbs for a gluten-free version.