Juicy chicken zucchini poppers made with lean ground chicken and fresh zucchini, served with a creamy cilantro sauce.

1 pound ground chicken (about 93% lean recommended)

1 to 2 medium zucchini (about 1 1/2 cups shredded)

2 garlic cloves, minced

2 tablespoons fresh chives, finely chopped

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 to 2 tablespoons cooking oil

1 cup fresh cilantro leaves

1 small garlic clove

1/3 cup mayonnaise

1 tablespoon cottage cheese

1 tablespoon distilled white vinegar

Salt and black pepper to taste

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1. Prepare the sauce first by blending cilantro, garlic, mayonnaise, cottage cheese, and vinegar until smooth. Season and refrigerate for 30 minutes.

2. Shred zucchini, salt lightly, and squeeze out excess moisture.

3. Combine ground chicken, zucchini, garlic, chives, salt, and pepper gently.

4. Form into six evenly sized patties.

5. Heat oil in skillet over medium heat and cook patties 4 minutes per side until golden and internal temperature reaches 165°F.

6. If needed, finish in 350°F oven for 2 to 3 minutes.

7. Serve warm with creamy cilantro sauce.

Drain zucchini thoroughly to prevent soggy patties.

Do not overmix the chicken mixture.

Air fryer option: cook at 375°F for 10–12 minutes, flipping halfway.