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Chicken Zucchini Poppers

Chicken Zucchini Poppers are juicy, cheesy patties made with ground chicken and grated zucchini, pan-fried until golden or baked for an easy weeknight option. Expect a crisp, browned exterior with a tender, protein-packed center.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Dinner, Snack
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground chicken
  • 1 medium zucchini
  • 0.5 cup Parmesan cheese
  • 0.5 cup mozzarella cheese
  • 1 large egg
  • 0.5 cup panko breadcrumbs
  • 2 cloves garlic
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tbsp chopped parsley
  • 2 tbsp olive oil
  • 0.5 cup ranch dressing optional dipping sauce
  • 1 tbsp fresh parsley optional dipping sauce
  • 1 tsp lemon juice optional dipping sauce

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Prep zucchini and form poppers
  1. Grate the zucchini and squeeze out excess moisture using a clean kitchen towel to keep the patties from getting watery.
  2. In a large bowl, combine ground chicken, zucchini, Parmesan cheese, mozzarella cheese, egg, panko breadcrumbs, garlic, onion powder, Italian seasoning, salt, black pepper, and chopped parsley.
  3. Mix until fully combined so the mixture holds together when shaped.
  4. Shape the mixture into small poppers or patties for even cooking.
Cook (skillet or bake)
  1. Heat olive oil in a large skillet over medium heat until shimmering, then place poppers in the skillet.
  2. Cook poppers for 4–5 minutes per side until golden brown and fully cooked.
  3. Alternatively, bake at 400°F (200°C) for 18–20 minutes for a hands-off option.
Make dipping sauce and serve
  1. If using, mix ranch dressing, chopped fresh parsley, and lemon juice together until combined.
  2. Serve warm with the dipping sauce.

Notes

Pro tip: squeezing the grated zucchini very well prevents crumbly poppers. Refrigerate cooked poppers in an airtight container for up to 3 days; reheat in a 350°F oven until hot. Freezing is yes—freeze cooked poppers up to 2 months and reheat from frozen. For a lower-carb option, swap panko breadcrumbs for finely crushed pork rinds or a low-carb breadcrumb substitute (texture will be slightly different).