Turkey Zucchini Poppers, Gluten and Dairy Free

By: Amber Grangroth

Turkey Zucchini Poppers are a wonderful twist on traditional meatballs. Even with just a handful of ingredients thrown together, these are not lacking any flavor! A great way to use up some of that abundant garden zucchini! They are packed with protein and veggies and are so good for you, not to mention delicious.

My son said “they are so good he could eat them for breakfast, lunch, and dinner every day of the week!”

I had always made these with store-bought zucchini, green onion, and cilantro, and I was blown away at how much more flavor they had with freshly picked produce right from the garden. Of course, if you don’t have these ingredients in your garden, store-bought are still delicious!

I prefer to fry these up in a cast iron pan on the stove because the browning adds flavor. It does take a while at a low heat to make sure they are cooked through. They also can be bakes on a baking sheet in the oven if that’s what you prefer.

You can make a double batch for a potluck. They’ll keep warm in an instant pot or crockpot and are great for parties.

We love to dip them in ranch dressing, or guacamole, or simply enjoy them as is! They are delightful!

Turkey Popper Recipe

1 – 1 1/2 lbs ground turkey or chicken
1 lg garlic clove finely minced
5 T freshly chopped Cilantro
2-3 green onions chopped
2-3 c shredded zucchini
1 t salt
1/2 t pepper
Avocado oil for frying

1. Shred zucchini and place it in a floursack towel, wring out as much water as possible.
2. Chop Cilantro, garlic, and green onions.
3. Place all ingredients in a large bowl and mix well to combine.
4. Spoon and flatten out and fry in 2 T oil in a pan over medium low heat until cooked through Flipping after a few minutes. Add more oil as needed. Or place on a greased baking sheet and bake at 375°F for 20 minutes.
5. Serve hot with ranch or guacamole

Enjoy!