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RECIPE
8 INGREDIENTS6 STEPS45MIN

Baked Chicken Zucchini Nuggets

3.9
7 Ratings
Editor's Choice
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
These simple and wonderful baked chicken zucchini nuggets satisfy like the childhood classic, but are so much more flavorful and lean!

45MIN

Total Cooking Time

8

Ingredients
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
Ingredients
US / METRIC
Servings:
4
Serves 4
1
Large Zucchini, unpeeled, grated
1 tsp
Dijon Mustard
1/2 tsp
1/2 tsp
Garlic Powder
1/2 tsp
Dried Onions
1/2 tsp
1/2 tsp
Crushed Red Pepper Flakes
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Directions

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Step 1
Preheat oven to 375 degrees F (190 degrees C). Line a sheet tray with a silicone mat or aluminum foil.
Step 2
Make sure the Zucchini (1) has been squeezed well with a paper towel to get out most of the water.
Step 3
Combine zucchini, Ground Chicken (1 pound), Dijon Mustard (1 teaspoon), Salt (1/2 teaspoon), Garlic Powder (1/2 teaspoon), Dried Onions (1/2 teaspoon), Dried Parsley (1/2 teaspoon), and Crushed Red Pepper Flakes (1/2 teaspoon) in a large bowl and stir it together thoroughly.
Step 4
Use a 1 1/2-inch cookie scoop to scoop perfect little portions of the mixture. Take each portion and lightly press it down into a mini patty and line them up on the lined sheet tray as you form them. With that measurement you should get about 27.
Step 5
Bake them for 25-30 minutes, until cooked through and they have developed a little color on the outside.
Step 6
Serve immediately with your favorite dipping sauces like salsa, ketchup, or HP sauce!

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