I found this recipe a while back and finally got around to trying them. Everyone loved them and what was even better was being able to tell Ellen they were ZERO carbs. These little gems work for Ellen and her lower carb life, but they are also gluten free, paleo and Whole 30. So, they would make many of you out there love this simple pick up snack. We made them for lunch during the UL/Duke game and they were perfect for eating sitting around while watching the game. We will definitely make them again and may even make some ahead to freeze for an easy after school snack.
Chicken and Zucchini Poppers
- 1 lb ground chicken
- 2 cups grated zucchini (leave peel on)
- 2 – 3 green onions, sliced
- 3 – 4 Tablespoons parsley or cilantro, minced (you may choose which additional flavor you would like to add. I chose parsley)
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- olive oil for cooking (or coconut or avocado oil)
- Grate the zucchini and place into a bowl. Do not dry out any of the natural water from the zucchini.
- Toss with the green onions, parsley or cilantro, garlic, salt, and pepper. Mix well.
- Add in the ground chicken and mix well. Mixture will be quite wet in touch and appearance.
- Make into poppers or meatballs.
- Drizzle a bit of olive oil on a baking sheet.
- Place the meatballs onto the prepared baking sheet and drizzle a bit of additional olive oil over top of the meatballs.
- Bake at 400 degrees for 20 – 25 minutes, or until cooked through.
- Place under a broiler for an additional 2 – 3 minutes or until browned on top.
- Serve with guacamole, salsa, ranch, or your favorite dip.
Nutritional Information: Poppers are 0 carbs. You would have to add in any carbs from dipping sauce of your choice. We used salsa so that it stayed at 0 carbs.
This is a great summer recipe for chicken and fresh zucchini. It changes things up a little and looks very impressive, while not the difficult. Plus I usually make extra zucchini filling and place it out as an appetizer with tortilla chips. Enjoy!
- 1 teaspoon olive oil
- 4 cloves of garlic, minced
- 1 – 2 medium zucchini, shredded. Need at least 1 1/2 cups for the chicken portion.
- 2 Tablespoons grated Romano cheese
- 3/4 cup finely shredded mozzarella cheese (increase if you make extra filling)
- 8 thin cut chicken breast cutlets
- 1/2 cup Italian breadcrumbs
- 2 Tablespoons lemon juice
- 1 Tablespoon olive oil
- salt and pepper to taste
- Wash and dry the cutlets and season with salt and pepper.
- Preheat oven to 450 degrees and prepare baking dish with non-stick spray.
- In a large skillet heat 1 teaspoon of olive oil on medium-high heat.
- When hot, saute the garlic for about 1 minute or until golden. Add zucchini and romano cheese and cook for 3 – 4 minutes.
- Remove from the heat and when it has cooled some add the mozzarella cheese and mix together.
- Lay the chicken cutlets down on a surface and spread 3 Tablespoons of zucchini mixture over the cutlet.
- Loosely roll each one and place with seam side down.
- Place breadcrumbs in one bowl and lemon juice in 1 Tablespoon of olive oil in a second one.
- Dip the chicken in the lemon-oil mix and then in the breadcrumbs.
- Place in the prepared pan with the seam side down.
- Bake for 25 – 30 minutes and serve immediately
Nutritional Information: Serving size is 2 chicken rollatini for 10 g carbs
We love zucchini, especially in the summer months when it is nice and fresh. So I have found several different recipes for zucchini. Now there are many ways to cook zucchini that are completely carb free and this is not one of them. That said, it is not a high carb option either and it offers a different way to enjoy your zucchini. I usually pair this with corn on the cob instead of a potato and pasta to keep the total carbs for the meal in a wonderful range.
- 1 large zucchini or 2 medium zucchini, grated
- 2 Tablespoons grated Romano cheese
- 1 cup Italian bread crumbs
- 1 egg
- 1 Tablespoons Old Bay Seasoning
- 1 – 2 Tablespoons of olive oil
- Grate the zucchini and remove excess water. Squeeze grated zucchini is a paper towel to remove the water and then place drained zucchini in a mixing bowl.
- Add egg and mix
- Add grated cheese and Old Bay Seasoning and mix
- Add in Italian Bread crumbs. Mix thoroughly.
- Form into 8 patties and set aside
- Heat oil in in a pan over medium heat. Once heated, add patties and cook until golden brown. About 3 – 4 minutes per side.
- Sprinkle with salt before serving.
Nutritional Information: 1 zucchini cake is 10 g carbs. Serving size is 2 cakes (20 g carbs total per serving)