Description
These poppers blend ground chicken, grated zucchini, Parmesan, and herbs into bite-sized delights, baked until crispy on the outside and tender inside. Garlic and oregano add warmth, while almond flour keeps them gluten-free and protein-rich.
Ingredients
- 1 pound ground chicken
- 2 medium zucchini, grated and excess moisture squeezed
- 1 large egg, beaten
- 1/2 cup almond flour
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper or lightly grease it with olive oil.
- In a large bowl, combine ground chicken, grated zucchini, beaten egg, almond flour, Parmesan cheese, garlic powder, onion powder, dried oregano, salt, and black pepper.
- Mix thoroughly until the ingredients are evenly distributed and the mixture holds together.
- Scoop tablespoon-sized portions of the mixture and shape them into small poppers; place them on the prepared baking sheet.
- Drizzle or brush the poppers with olive oil to help them brown.
- Bake for 18 to 20 minutes or until the poppers are golden brown and reach an internal temperature of 165°F.
- Remove from the oven and let cool for 5 minutes before serving.
Notes
- Squeezing out excess moisture from the grated zucchini prevents soggy poppers.
- You can substitute Italian seasoning for dried oregano for a different flavor profile.
- Baking instead of frying keeps these poppers lower in fat and calories.
- Serve with a side of Greek yogurt dip or marinara sauce for extra flavor.