Turkey Zucchini Poppers

Turkey Zucchini Poppers

Wondering what to do with all those zucchinis in your garden this year? Or maybe you are looking for a way to sneak vegetables into your family’s meals without them even realizing it. I’m always looking for new ways to incorporate vegetables into meals. If either one of these resonates with you, then you are going to love this recipe.

This recipe is Whole 30 compliant and a perfect addition to your meal plan during your 30 Day Reset. Quick, easy and very little clean up required, which is much needed when cooking clean, nutritious foods for your family is a priority.


 1 lb. ground turkey

2 cups Shredded zucchini

3 Tbsp Cilantro

1 clove Garlic

2 green onions

½ tsp Pepper

1 tsp Salt

¾ tsp Cumin



Grate your zucchini and be sure to squeeze out some of the excess liquid. Don’t skip this step or your Poppers will fall apart. You can squeeze out the excess juice by placing the zucchini in paper towels or a clean kitchen towel, twisting it tight until juice starts coming out and then following up by squeezing. 

In large bowl, mix together ground turkey, zucchini, green onion, cilantro, garlic, salt, pepper and cumin. The mixture will be quite wet. Scoop the meatballs with a small scoop or heaped tablespoon and gently smooth with your hands. I can usual get around 20 depending on how large you make them.

3 Ways to Cook:

You can pan fry on the stove top in avocado oil or coconut oil. Heat oil in a medium pan over medium heat. Cook for 5-6 minutes on the first side and them flip and cook an additional 4-5 minutes or until golden brown and centers are cooked through.

Bake in the oven at 400 degrees for 15-20 minutes. If you wish you can place them under the broiler for an additional 2-3 minutes until lightly browned on top.

If you make larger patties you can also place them on the grill for a few minutes on each side.