Cheesy Zucchini Chicken Bites
Ingredients
1 lb (450 g) ground chicken
1 medium zucchini, grated
1 tsp salt (for draining zucchini)
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 egg
½ cup panko breadcrumbs (or regular breadcrumbs)
2 cloves garlic, minced
2 tbsp chopped fresh parsley
1 tsp onion powder
½ tsp paprika
½ tsp black pepper
2 tbsp olive oil (for frying)
Creamy Herb Dip
½ cup mayonnaise
¼ cup sour cream or Greek yogurt
1 tbsp chopped parsley
1 tsp chopped dill (optional)
1 clove garlic, minced
1 tsp lemon juice
Salt and pepper to taste
Instructions
Grate the zucchini, sprinkle with salt, and let it sit for 10 minutes. Squeeze out as much liquid as possible using a clean kitchen towel.
In a large bowl, combine the ground chicken, zucchini, mozzarella, Parmesan, egg, breadcrumbs, garlic, parsley, onion powder, paprika, and black pepper.
Mix until everything is well combined.
Scoop about 2 tablespoons of the mixture and roll into balls or slightly flatten into patties.
Heat the olive oil in a large skillet over medium heat.
Cook the bites for 4–5 minutes per side until golden brown and the chicken is cooked through (internal temperature of 165°F/74°C).
For the dip, stir together all the dip ingredients until smooth. Chill until ready to serve.
Serve the warm chicken bites with the herb dip and garnish with extra parsley.
