Looking for a way to use up some of that zucchini that’s found its way into your kitchen this summer? These chicken and zucchini patties are incredibly moist and light and make for a great grab-and-go lunch or dinner. Pair them with your favorite dipping sauce and you’ve got yourself a tasty treat.
Chicken and Zucchini Patties
Looking for a way to use up some of that zucchini that’s found its way into your kitchen this summer? These chicken and zucchini patties are incredibly moist and light and make for a great grab and go lunch or dinner. Pair them with your favorite dipping sauce and you’ve got yourself a tasty treat.
Ingredients:
- 1-2 medium medium zucchini about 1½ cups shredded
- 1 lb ground chicken
- 1 large egg
- 1/3 cup breadcrumbs regular or gluten free
- 3-4 cloves garlic minced
- 1 Tbsp minced dried onion
- 1/2 tsp salt
- cooking oil spray
Instructions:
- Grate the fresh zucchini using the largest holes on your grater. Sprinkle with a tiny bit of salt to help release some of the liquid and let sit for a few minutes before squeezing to remove excess moisture.
- Place the shredded zucchini into a large bowl with the remaining ingredients (ground chicken through salt). Form mixture into patties, you should have 14 total. I used a large cookie scoop (3 Tbsp).
- Spray large skillet with cooking spray and bring to medium high heat. Add chicken patties and cook on each side for 4-5 minutes, until browned on both sides and cooked through. Internal temperature should reach 165°F.
- Serve warm.
Notes:
The gluten free and wheat free status of this recipe is dependent on your choice of breadcrumbs. My favorite are 4C Plain Gluten Free Breadcrumbs. But feel free to use whatever works for you!
Looking for more recipes that feature zucchini? How about some chocolate zucchini muffins or a turkey and bean chili.