Spring is here! (Allegedly, at least… it’s 35° here today and it just snowed on Friday…) Warmer weather usually means more parties and a few holidays where guests like to bring a dish or two to the meal. Appetizers are the usual go-to dish to bring, and today’s turkey zucchini poppers will please everyone at any party. These hearty bites are bursting with flavor and vegetables (don’t tell the kids!) while still being a delicious low carb option. The other guests will devour these poppers while the leftovers, if you’re lucky to have some, make a great lunch or snack the next day.
As always I started by gathering my ingredients for the dish. Lots of flavor doesn’t mean you need a laundry list of ingredients – simple is usually best.
I finely minced the red onion into small pieces. The onion should be a kick of flavor, but not overwhelming to the poppers.
I also chopped the cilantro into small pieces. Feel free to use more or less for your personal preference.
I sliced the ends off a zucchini and used the large side of my grater to shred the zucchini. I left the skin on because the green color really pops when it is mixed into the turkey.
To the ground turkey breast I added the onion, cilantro, zucchini, shredded cheddar cheese, salt and pepper.
I used my hands to mix the ingredients together until it formed a ball that held its shape. The water from the zucchini is a great binding agent for these poppers, so there’s no need to drain the excess before adding it to the turkey. The water keeps these tender and juicy during the cooking process.
Over medium heat I melted about a tablespoon of butter in a saucepan before forming small chicken nugget-sized bites. In batches of 6 I cooked them for about 2 minutes per side until they were golden brown and fully cooked in the middle. Use a little more butter for each batch so they do not stick to your pan. For reference, I was able to make 18 poppers out of one pound of turkey meat. They smell fantastic as they cook and the poppers hold together wonderfully. I chose to pair these with a low carb ranch dressing, but you could serve them with sugar free bbq sauce or even guacamole, sour cream and salsa. If you formed these into meatball shapes they’d be great over a plate of zoodles, too! What are your favorite dishes to bring to a party? Share with me below in the comments!
- 1lb ground turkey breast
- 1/2c red onion, minced
- 1c grated zucchini
- 1c shredded cheddar cheese
- 1tblsp fresh cilantro, chopped
- 2tblsp butter
- Finely mince the red onion.
- Chop the cilantro into small pieces.
- Grate the zucchini with the skin on; do not drain the excess water.
- In a large mixing bowl, combine the ground turkey with the onion, cilantro, zucchini, cheddar cheese, salt and pepper.
- Using your hands, mix the ingredients together until fully combined and holding together in a ball.
- Over medium heat, melt 1 tablespoon of butter.
- Form the turkey into small nugget-size pieces.
- In batches, cook the poppers about 2 minutes per side until golden brown and fully cooked in the middle.
Per serving: 139 calories, 1g total carbs, 1g net carbs, 6g fat, 20g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)
© 2014 Butter Is Not a Carb
Enjoy this post? Subscribe to read more like it!