Got Zucchini? Want a different way to enjoy ‘em? Me too! So last night I decided to incorporate grated Zucchini with Ground Chicken ( I used boneless thighs, but you can just as well use white meat) and made some patties as an appetizer. Of course, they can be a main course too, with a nice rice or pasta, or even salad or soup. And you could always prepare them a little larger and have sliders!
Anyway, if this intrigues you, and especially if the kids won’t eat the green veggie, perhaps try this and they won’t realize what you just sneaked in there. And oh, you can serve it with a meatless tomato sauce for dipping. That usually seals the deal!! Ahah!
Ingredients: About ten 2 in. patties.
- ¾ lb Ground Chicken . I used thigh meat but breasts are fine too
- ¼ to 1/3 cup Milk or substitute. (I used coconut milk)
- 2 slices G-Free White Sliced Bread
- 1/3 cup Italian Flavored G-Free Bread Crumbs
- 2 tbl Grated Italian Cheese, such as Parmigiano or Romano
- 1 sm. Carrot, Grated
- 1 Egg, beaten
- 2 tbl Fresh Parsley, Minced
- Salt & Pepper to taste
- ¾ cup Grated Zucchini. I used a box grater and left the green skin on.
- ½ cup Vegetable or Canola Oil
Directions:
First place the 2 slices of bread on a plate and pour the milk on them. Let soak in the milk.
In a large bowl, place the ground chicken and add all of the remaining items except the soaking bread. Don’t mix yet.
Take the bread slices and break apart the white center part into small shredded pieces, discarding the ends.
Now, with clean hands, ( the only way to mix meatballs, and this sure is like a meatball job) combine everything until it seems well incorporated. Don’t over mix. We don’t want to toughen it.
Shape into a ball and then flatten into a patty.
Heat the oil in your skillet or non-stick fry pan and on low-medium heat cook until done. You’ll probably turn over twice doing so.
Of course, a digital thermometer is best and should be 165 degrees.
If you’d like a dipping sauce, use a Marinara Sauce or such. Even a Buffalo Wing Sauce would be great!
