Baked Chicken Zucchini Nuggets

I like to think that I have a pretty sophisticated palette and I do very much enjoy fine dining. However, sometimes a woman just needs some chicken nuggets and mac and cheese. There’s nothing like them when anything but pure comfort food simply won’t do. So I put a slightly more lean, healthy spin on the classic chicken nuggets with these incredible baked chicken zucchini nuggets. They’re low carb and lean but still satisfy like the original. Best of all they are really simple to make!

The mixture for the baked chicken zucchini muffins was basically like making a meatball mixture. It was essential that I really squeezed out the water from the zucchini with paper towel so that they weren’t soggy.
After that, I just used my beloved 1.5 inch cookie scoop to get perfect portions of that mixture. Then I flattened each little mound a little to look like a nugget and lined them all up on my lined sheet tray. It took about 25 minutes for them to bake through and develop a little color on the outside.

That was all there was to this recipe! I served them immediately out of the oven with my favorite sauce, HP sauce. Sweet and sour, honey mustard or barbecue sauce would also have been so good. With broccoli tots instead of mac and cheese on the side this kid friendly dinner sure made this kid at heart very happy without feeling guilty. Pssst…it’s a great way to sneak in veggies. Hope you all love them! xoxo

Baked Chicken Zucchini Nuggets
5 from 2 votes
Baked Chicken Zucchini Nuggets
Baked Chicken Zucchini Nuggets
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

These are such simple and wonderful baked chicken zucchini nuggets that satisfy like the childhood classic but are so much more flavorful and lean! 

Course: Main Course
Keyword: Baked Chicken Zucchini Nuggets, Chicken
Servings: 4
Calories: 173 kcal
Author: Jeanie and Lulu’s Kitchen
Ingredients
  • 1 pound ground chicken
  • 1 whole large zucchini grated on a box grater, unpeeled
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried onion
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon crushed red pepper
  • your favorite dipping sauce for serving
Instructions
  1. Pre-heat the oven to 375 and line a sheet tray with a silicone mat or aluminum foil. Make sure the zucchini has been really squeezed out well with paper towel to get out most of the water. Combine all of the ingredients except your dipping sauces in a large bowl and stir it together thoroughly. Use a 1.5 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. Bake them for 25-30 minutes, until cooked through and they have developed a little color on the outside. Serve immediately with your favorite dippers like salsa, ketchup or HP sauce! 

Nutrition Facts
Baked Chicken Zucchini Nuggets
Amount Per Serving (1 serving)
Calories 173 Calories from Fat 85
% Daily Value*
Fat 9.4g14%
Saturated Fat 2.6g16%
Cholesterol 98mg33%
Sodium 378mg16%
Potassium 732mg21%
Carbohydrates 2.2g1%
Fiber 0.7g3%
Sugar 1g1%
Protein 20.5g41%
Calcium 10mg1%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
These are such simple and wonderful baked chicken zucchini nuggets that satisfy like the childhood classic but are so much more flavorful and lean! #chicken #dinners #zucchini #bakedchickenzucchininuggets #jeanieandluluskitchen
Baked Chicken Zucchini Nuggets

10 thoughts on “Baked Chicken Zucchini Nuggets”

Leave a Reply

Your email address will not be published. Required fields are marked *