Chicken & Zucchini Cakes

chicken zucchini

Lately it seems Monday through Friday’s menu has fallen into a very predictable pattern. This is a recipe I randomly stumbled upon on a food blog that focuses on cooking with a spiralizer (if you don’t own a spiralizer yet, amazon prime it immediately- they are so quick & fun to use-even my mom was an instant big fan). Zucchini noodles are one of the most frequent vegetables I use in our spiralizer, however I feel like I always end up creating the same type of noodle when cooking with them. I was intrigued by this recipe because they chose to grate the zucchini instead, which I might add,  makes A LOT when finely grated. This is super quick to make, so a great alternative to your usual week night meals.

What I loved most about this dish is how entirely wholesome it is, with four basic ingredients; ground chicken, zucchini, green onion, and cilantro.The only adjustment I would make to these cakes the next go around, would be to serve them with some type of dipping sauce. We ended up using hot sauce, but I was thinking a jalapeno hummus type of dip would be great to serve with them. Or even better, you could turn this into a burger, with a toasted bun and spicy tartar sauce on top.

Chicken & Zucchini Cakes (serves 4)


  • 1 lb. ground chicken breast
  • 2 grated zucchinis (leave peel on)
  • 1 bunch of green onions, sliced
  • 1 cup of cilantro, minced
  • 3 clove garlic
  • 1 tsp salt
  • ½ tsp pepper
  • ¾ tsp cumin
  • 3 table spoons of olive oil, for cooking
  1. In a bowl, toss ground chicken with zucchini, green onion, cilantro, garlic, salt & pepper, and cumin. The mixture will be quite wet.
  2. Heat a drizzle of olive oil in a medium pan over medium heat. Roll the mixture into medium to large sized meatballs.
  3. Cook  for about 5-6 minutes on the first side. Flip and cook an additional 5-6 minutes, or until golden brown and the centers are cooked through.
Here’s how we all felt by the time Friday rolled around…..






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