Good morning everyone!

I want to share with you a recipe that I love for its versatility. I am constantly looking for ways to sneak extra veggies into dinner without it being overly obvious. This seemed like a great choice, ground chicken seasoned well with finely shredded zucchini, and when my family said they tasted great, I knew that I had succeeded.

Just by replacing the herbs and spices in these nuggets I can make many different flavor combinations. Which means I can make them fairly frequently without my family complaining that we are eating the same thing over and over.
Here are some of the different flavor combinations I like to use.

Mexican :

1 tbsp Cilantro

1 tbsp Green onion

1 tsp Cumin

3 cloves Garlic

Salt and pepper

Asian :

3 cloves Garlic

1 tbsp minced Ginger

1 tbsp Soy sauce

1/2 tbsp Garlic Chili paste (or more if you like a bit of spice)

Salt and pepper

You can also change out the vegetable that you’re using. When I first started making these it was summer and I had a lot of fresh zucchinis in the garden, but you could also use carrot, beet, broccoli slaw. Or even a mixture of all of those, just keep it at 2 cups and make sure to squeeze out as much moisture as possible you are using a vegetable that has a lot of moisture like zucchini.
I usually serve this with a garlic yogurt dipping sauce and brown rice.
4 servings

235 calories, 3C, 8F, 40P

Ingredients :

24 oz ground chicken

tsp dried basil

1/2 tsp pepper

1/4 tsp kosher salt

1/4 red pepper flakes

1/4 dried thyme

1 tsp dried oregano (I was out of dried oregano when I took these pictures, so I used 1 tbsp fresh)

2 cups shredded zucchini

3 cloves of garlic

Directions

In a large bowl, mix together ground chicken, zucchini, garlic, salt, pepper, oregano, basil, thyme, and red pepper flakes.

Mixture will be quite wet. Scoop nuggets with your hands or use a heaping tablespoon and gently smooth with your hands. I can usually get around 24 nuggets, you may get more or less, depending on how you portion them.
Heat oil in a medium pan over medium-low heat. Cook 4-5 at a time for about 5-6 minutes on each side until golden brown. Remove each batch of nuggets to a glass baking dish.
Once all nuggets have been partially cooked, place baking dish in a 375 degree oven for 10 min or until cooked thoroughly.

Serve with your favorite dipping sauce and enjoy.