This is how my chicken zucchini bites came to life: It was one of those days when I looked in my refrigerator and had to come up with something for breakfast. I was not in the mood for eggs (ugh, eggs… again). Don’t get me wrong, eggs are amazing for breakfast, but once in a while, a girl is ready for something different. Savory is the flavor I was going for. So, out came the ground chicken that I was planning on using for meatballs. I absolutely was not in the mood for meatballs, nor did I feel like taking the time to roll them into pretty little balls. I had intended to add some spices and make chicken sausage patties with a side of sautéed zucchini (because veggies for breakfast are a huge bonus in the nutrition world). I then thought hmmm… maybe I can make zucchini hash (browns). So out came the shredder, and zucchini shredding began. I set down the bowl to drain the zucchini and -ding! Why not mix the two together? Now, why not add in a little shredded Monterey Jack cheese? Add a little salt and pepper, and start blending?
The griddle was heated up and ready to go. Remember when I said I didn’t feel like making those pretty little meatballs? Well, I was so pumped up with this combination I rolled up my sleeves and did it anyway. Except they were not pretty. Just roll and drop them on the griddle and smoosh them into pretty little patties. Behold, the little chicken zucchini bites were born. They had an incredible amount of flavor, and crispy on the outside and tender on the inside.
For breakfast, you can serve it with a side of whole grain toast, or sprouted is my breakfast favorite. For lunch or even an appetizer, you could dip them into the dressing of your choice. I found that ranch dressing gives it a very delicious party in your mouth!
Cheers, let’s eat!
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Chicken Zucchini Bites
- Total Time: 15 minutes
- Yield: 8–10 Patties 1x
Description
Savory chicken zucchini patties you can eat with a fork or as finger food. The combination works great for a savory breakfast, lunch, dinner, or even as an appetizer. The ingredients are simple, and assembly time is minimal! That works for any busy family- even with picky eaters. P.S. They might not even say anything about the veggie unless you have a picky eater who dissects the food before a taste. Perhaps they are eating the flying saucers that the Green Goblin rode on to chase Spider-Man, and he left a little of his superpowers? My kids always fall for it- stories at dinner time that go with the food. Absolutely worth a try!
Ingredients
1 pound of ground chicken
1 large zucchini (you can use 2 if you like the extra veggie)
1 cup of shredded Monterey Jack cheese
1/2 teaspoon ground pepper
1/2 teaspoon sea salt
Instructions
Shred the zucchini and use about 3 sheets of paper towels (or cheesecloth) to set the zucchini on. Let the zucchini sit for about 5 minutes, and then squeeze the liquid out of the zucchini.
Add the zucchini to the ground chicken.
Add in the Monterey Jack cheese.
Add in the salt and pepper.
Using your hands is the best method to combine all of the ingredients. If you’re not up for it, use a spatula until completely combined.
Heat a griddle or a skillet with a spray of olive oil.
Once heated, roll the chicken mixture into about 2-inch balls and place them onto the griddle using your fingers or the back of a spoon, smoosh them down into patties.
Once the edges are browned (about 2-3 minutes), turn over and cook until the patties are firm and cooked through.
Notes
Kids like finger foods! Dipping them into their favorite dressing is always a good way to get them to try new flavors and new foods. Let them pick their own patty to try, and let them choose the dressing to dip it into. Giving kiddos choices always makes them feel special. Of course, it’s always a win when they want to cook. So, have them get down and dirty and smoosh those patties!
To make this candida friendly, use dairy-free cheese.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
