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Whole30 Zucchini Chicken Nuggets - These Whole30, Paleo, Keto, gluten-free, dairy-free nuggets are super easy! Only 5-ingredients and freezer-friendly and kid-friendly.

This kid-friendly handheld protein-veggie combo is a protein source that kids of all ages can enjoy! We love dipping it in my date mustard sauce. The ingredients are simple and inexpensive and this can be cooked in a pan on the stove or your airfryer. These freeze fantastically, so double batch and freeze the extras. Bonus: it’s Whole30, Paleo, and Keto compliant. Wahoo!

Whole30 Zucchini Chicken Nuggets - These Whole30, Paleo, Keto, gluten-free, dairy-free nuggets are super easy! Only 5-ingredients and freezer-friendly and kid-friendly.
4.67 from 3 votes

Chicken Zucchini Nuggets

Author Autumn @wholefoodfor7


  • 2 cups grated zucchini I use my food processor grating blade to do so quickly!
  • 1 lb ground turkey or chicken
  • 1 tablespoon dried chopped onion
  • 1 teaspoon garlic powder
  • 1 teaspoon salt plus extra to salt zucchini
  • 1/2 teaspoon pepper
  • Coconut or avocado oil if pan frying


  1. Spread shredded zucchini in the middle of a clean towel and salt. Let sit for 5 minutes, then fold up towel from edges and wring out extra moisture out of the zucchini. I usually do this over the sink and be aggressive in your wringing - the more moisture you get out the crispier these nuggets will be!

  2. Combine all ingredients in a medium bowl, except for cooking oil, stirring until combined (I use my hands here to mix). 

  3. Heat oil in a large skillet over medium-high heat. I use about a 1/4" deep of oil. 

  4. Once heated, flatten a spoonful of the meat mixture in between your hands, then place into the hot oil. You choose how big these nuggets are - my kids like the smaller nugget size, but you will have to do less batches if you make them more of a patty. Up to you! 

  5. Cook until brown on both sides and cooked through (length of cooking time will depend on the size of your nuggets - usually about 5 minutes per side, but keep an eye on them!).

  6. AIRFRYER INSTRUCTIONS: Form your nuggets or patties the same as above and spray your air fryer basket with oil, as these are goopy and will stick if you don't. Place in a single layer in your airfryer basket. Cook at 350 for 15 minutes, flipping once halfway through.

  7. OVEN INSTRUCTIONS: Preheat oven to 400 degrees. Line a baking sheet with parchment paper. As you shape the nuggets, place about an inch apart on the parchment paper. Bake for 10 minutes, flip, and then bake another 10 minutes.


  1. Can you make these in the oven as well?

    • Thanks for asking and you sure can! Bake on parchment at 400 for 10 minutes, then flip and cook another 10 minutes until crispy. I will edit recipe to add that. Enjoy!

  2. 4 stars
    Really delicious and enjoy having a protein packed with veggies on hand. It’s hard for me to cook them well on the stovetop to find that perfect balance of crispy but not burned or getting the oil too hot, but I’m sure they’d be perfect in an air fryer. Still, easy and yum and in my rotation.

  3. 5 stars
    These are so good! Great way to get veggies and protein in for dinner.

  4. This is one of my husbands most requested recipes! Made monthly in our house now! Such a GENIUS idea!

    • Wow, I love that your hubby requests this one!

  5. 5 stars
    We love these! I double the batch so we have leftovers the next day. With the honey mustard dressing, I could eat ten of these 😁
    My husband just asked me to make these weekly👍

    • I love that your husband asked for these to be a regular, so great!

  6. After freezing – whats the best way to re-heat?

    • We usually just heat them up in the microwave or airfryer, but you could also do it in the oven at 400 for like 8-10 minutes like you would frozen chicken nuggets. Enjoy!

      • Thank you!

    • These were so good! My 9 and 2 year old loved them, even knowing there were veggies inside. I made them in the air fryer and they turned out great.

      • I love that your kiddos loved them – hooray for a kid-win!

  7. So just to be certain : we aren’t to squeeze the zucchini dry before mixing it in with everything else?

    • Good question. This one can go either way – it does fine without squeezing out the zucchini, but if you have the patience to salt and then squeeze out the excess liquid it will make them crispier!


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