Gluten free, dairy free, paleo, weight watchers friendly, etc. The only thing that these delicious little poppers cant be is vegetarian. If you happen to be dairy-free, you can just make these bad boys without the feta.
If you have kids who are picky, they will eat these, just don’t tell them that there are vegetables inside. Or tell them after and potentially ruin their childhood. It’s your call, I dont have kids. Hell, I can’t even find my keys most mornings.
It’s late July/early August and zucchinis are the best bang for your buck at the farmer’s market. I got the one below for $2, when shredded in my food processor, I had over eight cups of shredded zucchini. I needed to do something with all this zucchini before the fruit flies decided it was breeding time in my food. This damn zucchini is about three times the size of my hand, but that’s okay because zucchini is one of my favorite foods to cook with because it is super versatile.
I recommend shredding a zucchini of this size in the food processor. If you don’t have one, or lack the attachment, it might take you about 10 minutes to shred it all in the hand shredder. Regardless, it’s totally worth the time.
I’ve eaten these bites for two meals in a row now. I might freeze the rest of them. Because they aren’t as firm as a falafel patty or chicken nugget, I think they would really be good in a wrap with some spinach and a little hummus. (hummus recipes here: https://bethcaseycooks.com/2012/06/01/hummus-recipes/)
These are super simple to make. Just mix all the ingredients and pan fry in a little coconut or olive oil.
About a slider size is good. Think of it as a little squished down meatball.
Cook on each side for about 5 minutes. since these are not super firm, they might be a little difficult to flip if they are not done yet. With chicken, just wait a minute and let it cook a little if you are having a hard time flipping.
Feel free to cut this recipe in half. I made a lot because I had waaay to much zucchini.
What You’ll Need:
- 4 cups of shredded zucchini
- 2 pounds of ground chicken
- 1 tbs cumin
- 6 stems of cilantro, with leaves, chopped
- 2 cloves of garlic
- 1/2 container of feta
Let’s Get Cooking:
- Shred the zucchini
- Add zucchini, chicken, cumin, chopped cilantro, garlic, and feta into a big mixing bowl.
- Mix with your hands like you’re making meatballs.
- Preheat a fry pan over a medium flame. Lightly coat in coconut oil or olive oil, or even Pam.
- Drop about a tablespoon of the chicken mixture in the pan. You should be able to fit about 6-8 of these bad boys in the pan.
- Cook on each side for 5 minutes each.
- Serve up and enjoy.
bethcaseycooks 