These are such simple and wonderful baked chicken zucchini nuggets that satisfy like the childhood classic but are so much tastier and leaner!
Preparation:
Cook:
Level: Easy
Ingredients
- 1 pound Ground chicken
- 1 whole Large zucchini, grated on a box grater with the skin on
- 1 teaspoon Dijon Mustard
- ½ teaspoon Salt
- ½ teaspoon dried onion
- ½ teaspoon garlic powder
- ½ teaspoon Dried parsley
- ½ teaspoon Powdered red peppers
- Your favorite dip, to serve
Preparation
Preheat oven to 375ºF and line a baking sheet with a silicone mat or aluminum foil.
Make sure the zucchini has been pressed down with a paper towel to squeeze out most of the water. Combine all ingredients except your dipping sauces in a large bowl and mix well.
Use a 1.5 inch cookie scoop to scoop out perfect little portions of the mixture. Take each portion and lightly press into a mini patty, lining them up on the lined sheet tray as you form them. With this measurement, you should get about 27.
Bake for 25-30 minutes, until cooked through and have developed some color on the outside. Serve immediately with your favorite dips like salsa, ketchup or HP sauce!
