Description
These are such simple and wonderful baked chicken zucchini nuggets that satisfy like the childhood classic but are so much more flavorful and lean!
Ingredients
- 1 pound Ground Chicken
- 1 whole Large Zucchini, Grated On A Box Grater With The Peel On
- 1 teaspoon Dijon Mustard
- ½ teaspoons Salt
- ½ teaspoons Dried Onion
- ½ teaspoons Garlic Powder
- ½ teaspoons Dried Parsley
- ½ teaspoons Crushed Red Pepper
- Your Favorite Dipping Sauce, For Serving
Preparation
Preheat oven to 375ºF and line a sheet tray with a silicone mat or aluminum foil.
Make sure the zucchini has been really squeezed out well with paper towel to get out most of the water. Combine all of the ingredients except your dipping sauces in a large bowl and stir it together thoroughly.
Use a 1.5 inch cookie scoop to scoop perfect little portions of the mixture. Take each portion and lightly press it down into a mini patty, lining them up on the lined sheet tray as you form them. With that measurement, you should get about 27.
Bake for 25–30 minutes, until cooked through and they have developed a little color on the outside. Serve immediately with your favorite dippers like salsa, ketchup or HP sauce!
