Meaty Chicken Zucchini Poppers
I love these Chicken Zucchini Poppers. They’re juicy, packed with flavor, and sneak in a good serving of zucchini without tasting overly “healthy.” It’s a win all around, especially for busy weeknights or weekend meal prep.
I first made these when I had a single zucchini left in the crisper and a pound of ground chicken that needed to be used. What I didn’t expect was that these little guys would become a go-to recipe in my kitchen. They’re quick, easy, and endlessly adaptable. Plus, they pair beautifully with a creamy yogurt dip or spicy mayo for dipping.
Ingredients
- Ground chicken – Use lean ground chicken but not extra lean or they’ll be dry.
- Zucchini – I squeeze the grated zucchini in a clean flour sack towel, then just toss them into the wash.
- Egg – Large or extra large egg will work fine.
- Green onions – You can use the white and green parts, but if you want a milder flavor just use the green tops.
- Garlic – Use real garlic! Jarlic has a weird flavor.
- Paprika – Use hot smoked paprika to really jazz up the flavor more! Smoked paprika is my new favorite spice.
- Onion powder, Salt, Black pepper
- Olive oil
How To Make Chicken Zucchini Poppers
Scroll down for the full recipe card with exact measurements and printable instructions.
The Backyard Table
Get it NOW and level up your outdoor dining! The Backyard Table - Recipes for Summer Cookouts features 34 of Chef Jenn's BEST recipes for outdoor eating and entertaining.
You'll get ad-free recipes like:
- Grilled Corn Guacamole
- Grilled French Onion Burgers
- Deviled Egg Pasta Salad
- Blueberry Grunt
- and so many more!
Every recipe is created, tested and loved by Chef Jenn and her family - there's no AI here!
Get it now, at a special introductory price of $7.99. That's over 50 pages of foodie love at your fingertips!
Buy Now!Start by grating the zucchini on the large holes of a box grater. I love this box grater because it’s got a grippy base and a container to catch all the shreds. Then, squeeze it dry using a clean kitchen towel or layered paper towels. This step is key. If you leave too much moisture in the zucchini, the mixture won’t hold together properly and the poppers will fall apart in the skillet.
Add the grated zucchini to a large mixing bowl, then add the ground chicken, egg, chopped green onions, garlic, and seasonings. I love using a sturdy silicone spatula for mixing—it keeps my hands clean and makes it easy to fold everything together without overmixing.
Once the mixture is combined, form it into small balls or flattened rounds about 1.5 inches wide. A small cookie scoop is a huge help here. It makes quick work of portioning and ensures even sizing so they cook at the same rate.
Heat a generous drizzle of olive oil in a large nonstick skillet over medium heat. I like using a pan with slightly higher sides to reduce splatter. When the oil is shimmering, add the poppers in a single layer, leaving a bit of space between them. Cook for 3 to 4 minutes on each side until golden brown and cooked through.
Serve the poppers hot with your favorite dipping sauce. Yogurt mixed with lemon and herbs is my go-to, but a spicy mayo made with sriracha and a bit of lime juice is another great option. These little bites disappear fast, so I always recommend making a double batch.
Chef Jenn’s Tips
- Use a clean kitchen towel to squeeze the grated zucchini completely dry. Extra moisture will make the poppers fall apart.
- If the mixture feels too wet to shape, chill it for 10–15 minutes before forming the poppers.
- These reheat well in the air fryer or oven if you want to make them ahead.
- Serve them on skewers for a party-friendly appetizer.
Recommended
Make It A Meal
These chicken zucchini poppers make an excellent main course with a side of roasted potatoes, a crunchy slaw, or a fresh garden salad. For lunch, tuck them into a pita with shredded lettuce and a drizzle of garlic sauce. You can even serve them with rice bowls or grain salads for a heartier dinner.
Storage
Store leftover poppers in an airtight container in the fridge for up to 3 days. They reheat beautifully in a skillet, oven, or air fryer. For longer storage, freeze cooked poppers in a single layer on a sheet tray, then transfer to a zip-top bag once frozen. Reheat from frozen in the oven or air fryer until heated through and crispy on the outside.
Meaty Chicken Zucchini Poppers
Ingredients
- 1 pound ground chicken
- 1 medium zucchini grated and squeezed dry
- 1 egg
- 2 green onions finely chopped
- 2 cloves garlic minced
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- olive oil for cooking
Instructions
- Combine all ingredients (except the olive oil) in a large bowl and mix until fully combined.
- Form the mixture into small, round poppers about 1.5 inches in diameter.
- Heat a few tablespoons of olive oil in a large skillet over medium heat.
- Cook the poppers for 3 to 4 minutes per side until golden brown and cooked through in the center.
- Serve warm with your favorite dip, like a herby yogurt sauce or spicy mayo.
Notes
Chef Jenn’s Tips
- Use a clean kitchen towel to squeeze the grated zucchini completely dry. Extra moisture will make the poppers fall apart.
- A small cookie scoop helps portion the mixture quickly and evenly.
- If the mixture feels too wet to shape, chill it for 10–15 minutes before forming the poppers.
- These reheat well in the air fryer or oven if you want to make them ahead.
- Serve them on skewers for a party-friendly appetizer.
