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Cheesy chicken zucchini poppers, golden brown and delicious.
Lady Maria

Cheesy Chicken Zucchini Bombs

These Cheesy Chicken Zucchini Bombs are a delicious and healthy way to sneak extra veggies into your diet. They're perfect as an appetizer, snack, or light meal, and are packed with flavor from chicken, zucchini, and gooey cheese. Serve with your favorite dipping sauce for a crowd-pleasing treat!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 24
Course: Appetizer, Snack
Cuisine: Italian-American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground chicken
  • 2 medium zucchinis, grated and squeezed dry
  • 1 cup shredded mozzarella cheese
  • 1/2 cup breadcrumbs panko preferred
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1/4 cup finely diced onion
  • 1 teaspoon Italian seasoning
  • Salt to taste
  • Pepper to taste
  • Olive oil for baking or pan-frying

Equipment

  • box grater
  • Clean kitchen towel or cheesecloth
  • Large bowl
  • Spoon or cookie scoop
  • baking sheet
  • parchment paper
  • Oven or Large Skillet
  • measuring cups and spoons
  • Garlic press (optional)

Method
 

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Grate the zucchini using a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible.
  3. In a large bowl, combine the ground chicken, squeezed zucchini, mozzarella cheese, breadcrumbs, egg, minced garlic, diced onion, Italian seasoning, salt, and pepper.
  4. Gently mix all the ingredients together until just combined. Be careful not to overmix.
  5. Using a spoon or a small cookie scoop, form the mixture into small, bite-sized balls (about 1-inch in diameter). Place the poppers on the prepared baking sheet.
  6. Lightly drizzle the poppers with olive oil.
  7. Bake for 20-25 minutes, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
  8. Let the poppers cool slightly before serving.
  9. Alternatively, heat a tablespoon of olive oil in a large skillet over medium heat. Carefully place the poppers in the skillet, making sure not to overcrowd the pan. Cook for 3-4 minutes per side, or until golden brown and cooked through.

Notes

For best results, ensure the zucchini is thoroughly squeezed dry to prevent soggy poppers. Do not overmix the chicken mixture to avoid tough poppers. These poppers can be stored in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. Reheat in the oven for best results. Serve with marinara sauce, ranch dressing, or garlic aioli for dipping. For extra flavor, add a pinch of red pepper flakes or experiment with different cheeses.