Lean and Green Chicken Zucchini Poppers and Parmesan & Black Pepper Zucchini Chips

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

ground chicken

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often cheaper.

Welcome to the cooking show and introduction to the recipe.

Start with ground turkey already in the bowl.

Add pre-measured kosher salt and black pepper to the bowl.

Add chopped green onion to the bowl.

Add minced garlic to the bowl.

Add chopped cilantro to the bowl.

Add a portion of shredded zucchini to the bowl.

Mix all the ingredients together; no egg or flour is needed as the zucchini binds the mixture.

Form the mixture into meatballs using a scoop and hands; place on a paper plate.

Cook the meatballs in a frying pan with olive oil for about 5 minutes on each side.

Wash the zucchini for the chips; do not peel it.

Slice the zucchini as thin as possible, about a quarter of an inch or less.

Line a cookie sheet with parchment paper and place the zucchini slices on it.

Spray the zucchini slices lightly with avocado cooking spray.

Mix together parmesan cheese, kosher salt, black pepper, and parsley flakes in a bowl.

Sprinkle the cheese mixture over the zucchini slices.

Bake the zucchini chips in the oven at 425°F for about 30 minutes, checking to ensure they do not burn.

Taste test the meatballs and zucchini chips, noting that the meatballs may need less salt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens