Ingredients

For the chicken zucchini bites

  • 1 lb (450 g) ground chicken
  • 1 medium zucchini, grated
  • ½ cup breadcrumbs
  • 1 egg
  • ½ cup shredded Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh dill, chopped
  • ½ tsp onion powder
  • ½ tsp paprika
  • ½ tsp Italian seasoning
  • ¾ tsp salt
  • ½ tsp black pepper
  • 2 tbsp olive oil

For the creamy herb dip

  • ½ cup mayonnaise
  • ½ cup Greek yogurt or sour cream
  • 1 small garlic clove, minced
  • 1 tbsp fresh dill, chopped
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice
  • 1–2 tbsp water, as needed
  • ¼ tsp salt
  • ¼ tsp black pepper

Instructions

  1. Prepare the zucchini: Grate the zucchini, sprinkle with a little salt, and let sit for 5–10 minutes. Squeeze out as much liquid as possible using a clean kitchen towel.
  2. Make the mixture: In a large bowl, combine ground chicken, squeezed zucchini, breadcrumbs, egg, Parmesan, garlic, parsley, dill, onion powder, paprika, Italian seasoning, salt, and pepper.
  3. Shape: Mix until just combined. Form into about 10–12 small thick patties.
  4. Cook: Heat olive oil in a large skillet over medium heat. Cook the patties for about 5–6 minutes per side, until deeply golden and the chicken reaches 165°F/74°C internally.
  5. Make the dip: Mix mayonnaise, Greek yogurt, garlic, dill, parsley, lemon juice, salt, and pepper. Add a little water until you reach your preferred dipping consistency.
  6. Serve: Place the hot chicken-zucchini bites on a platter, sprinkle with fresh parsley or dill, and serve with the creamy herb dip in the center.

Air Fryer Option

Air fry at 400°F (200°C) for 12–16 minutes, flipping halfway through. Lightly spray the patties with oil before cooking.

Yield: 10–12 bites
Prep: 20 minutes
Cook: 12–16 minutes air fryer / 10–12 minutes skillet
Total: About 35 minutes