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These zucchini chicken nuggets turned out SO good and were a hit with the whole fam!
Have you guys heard of hidden veggie recipes?! 😝 Jk, if you’re a toddler mom, you absolutely have. Here we go with another one! Zucchini is such an easy veggie to add into meals, sweet or savory. It blends in so well!
BABY LED WEANING
This would be a great recipe to serve babies starting at 6 months, once they’ve been safely introduced to the allergens in the recipe. For younger babies, typically it’s best to serve bigger pieces since those are easier for them to hold. Once they develop the pincer grasp (pointer and thumb pinching together), then you can start to give them smaller pieces.
For information on how to safely serve foods to babies depending on their age (plus so much more), I recommend Solid Starts. The app is free and has tons of information!
ALLERGENS
This recipe has eggs and wheat from the breadcrumbs.
If you’d like to try it with an egg replacer, this one available online at Target. This post highlights other ideas for egg substitutes in recipes.
STORAGE
We actually lost power while these were in the fridge so I had to toss. However, I would have stored these in the fridge for 4 days, then transfer to the freezer. They can stay in the freezer for 2-3 months.
To freeze I would line a baking sheet with foil or parchment then lay in a single layer and place in the freezer. Once frozen (give it a few hours) you can transfer to another container. This way they are individually frozen rather than all stuck together in one huge block!
To reheat I would either thaw in the fridge overnight then toast or microwave, or just toast or microwave from frozen.
TOOLS USED/RECOMMENDED
Parchment paper – I buy precut online because I find dealing with a roll of parchment to be the most annoying thing and it’s just so much easier to have it cut for you! Comes in a variety of sizes. Pro tip – crumple up before lining your pan and it will stay in there much better.
Cookie scoop – I love using this to scoop meatballs, pancake batter, and tons more. I use this thing ALL the time when cooking for my son (and just in general)
Meat thermometer – I will never cook meat without using one! We have a expensive one because my husband cooks meat all the time, but this one is affordable and looks great. I like that it has printed on their the safe temperatures for meat so you never need to look it up!
Box grater – I use this often to grate apple, zucchini, cheese, and more!
More easy and delicious recipes for your little one found here!
Zucchini Chicken Nuggets
Ingredients
- 1 medium zucchini shredded
- 1 lb ground chicken
- 3/4 cup breadcrumbs 1/4 for mixture, 1/2 for coating
- 1/4 cup grated parmesan
- 1 egg
- 1/2 tsp garlic
- 1/2 tsp onion powder
- salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat it with olive oil or cooking spray.
- Shred the zucchini using a grater or food processor. Place the shredded zucchini in a clean kitchen towel or paper towel and squeeze out any excess moisture.
- On a plate add 1/2 cup of breadcrumbs and set aside.
- In a large bowl, combine the ground chicken, shredded zucchini, 1/4 cup breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper. Mix everything together until well combined. You may need to use your hands to ensure everything is evenly distributed.
- Take 1-2 tbsp of mixture and form them into nuggets (round them into balls, then flatten slightly with your hands.)
- Dip them into the breadcrumbs on both sides until coated.
- Arrange the nuggets on the baking sheet, making sure they’re not touching each other.
- Bake for 15-20 minutes, flipping halfway through, until the nuggets are golden brown and the chicken is cooked through.
- Let them cool slightly, then serve!
Yum! We really loved these. Hope you do too!
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