Zucchini Chicken Nuggets {Gluten Free} Recipe
These Zucchini Chicken Nuggets are a delicious and healthy gluten-free snack or meal option. Made with shredded zucchini and white sweet potato combined with ground chicken and seasoned with aromatic herbs and spices, these nuggets are baked to crispy perfection. Perfect for a family-friendly dish or an easy appetizer, they offer a flavorful twist on traditional chicken nuggets with a nutritious vegetable boost.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Vegetables
- 8 oz zucchini (ends removed)
- 8 oz white sweet potato (peeled)
Protein
- 1 lb ground chicken
Dry Ingredients & Seasonings
- 2 tbsp coconut flour
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp dried chives
- 1/2 tsp salt
- 1/4 tsp black pepper (omit for AIP)
Oils
- 1 tbsp avocado oil
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and ease cleanup.
- Prepare Vegetables: Using a food processor fitted with a shredder attachment or a box grater, shred both the zucchini and white sweet potato. Transfer the shredded vegetables to a bowl and sprinkle lightly with salt. Allow them to sit for 5 minutes to draw out excess moisture.
- Drain Vegetables: After resting, use a clean kitchen towel or nut milk bag to thoroughly squeeze out all excess water from the shredded vegetables. This step is crucial to avoid soggy nuggets.
- Mix Ingredients: Add the ground chicken, coconut flour, avocado oil, onion powder, garlic powder, dried chives, salt, and black pepper (if using) to the bowl with the drained vegetables. Mix everything together until well combined into a uniform mixture.
- Form Nuggets: Shape the mixture into oblong nugget shapes with your hands, aiming for uniform size so they cook evenly. Arrange the nuggets spaced out evenly on the prepared baking sheet.
- Bake First Side: Place the baking sheet in the preheated oven and bake the nuggets for 15 minutes. This initial cooking firms up the nuggets.
- Flip and Continue Baking: Carefully flip each nugget using a spatula and return the sheet to the oven. Bake for an additional 13-15 minutes or until the nuggets are golden brown, crisped to your liking, and cooked through with an internal temperature of 165°F (74°C).
- Serve: Remove from the oven and serve immediately with your favorite dipping sauce or side dish.
Notes
- Removing excess moisture from the shredded vegetables is key to achieving a crispy texture.
- You can omit black pepper to make this recipe suitable for the Autoimmune Protocol (AIP) diet.
- Use a meat thermometer to ensure chicken nuggets are cooked safely to 165°F internal temperature.
- Serve with healthy dips such as homemade guacamole, dairy-free ranch, or a tangy mustard sauce.
- These nuggets can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
