Chicken Zucchini Nuggets

This kid-friendly handheld protein-veggie combo is a protein source that kids of all ages can enjoy! My kids love dipping theirs in my date mustard, I love it in Primal Kitchen ketchup. The ingredients are simple and inexpensive and this can be cooked in a pan on the stove or your airfryer. Bonus: it’s Whole30 and Keto compliant. Wahoo!

Chicken Zucchini Nuggets


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


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

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

  3. 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 flipping if you make them more of a patty. Up to you! 

  4. Cook until brown on both sides and cooked through (length of cooking time will depend on the size of your nuggets - usually about 3-5 minutes per side, but keep an eye on them!).

  5. Air Fryer Instructions: Form your nuggets or patties the same as above, then place in a single layer in your airfryer basket. Cook at 350 for 15 minutes, flipping once halfway through.