Chocolate Lovers Triple Layer Coffee Caramel Chocolate Mousse Cakes
Come on. You guys had to know this was coming.
Okay, maybe you did not know these chicken nuggets were coming.
But you had to have known I was gonna be throwing a few zucchini recipes at you. Remember that giant zucchini I was telling you guys about on Saturday? Yeah, well I have been working my way through that thing for what feel like two weeks…….
Seriously, it will not end. I still have a hunk left after baking those nutella muffins, these chicken nuggets, another dish you have yet to see and countless other things that are just not worth noting. Which means they were sub par or highly boring.
Basically, this idea came out of desperately needing something else to put zucchini in, or I guess in this case on.
Someone asked me for chicken nuggets and well, the stupid zucchini was just sitting there on the counter, still like a foot long and well… this is the result. But don’t tell anyone in my family that. The boys would freak if they knew they ate zucchini and not the cilantro I told them the green stuff was.
Oh and cilantro is the ONLY green thing the boys will eat and it is solely because Chipotle adds cilantro to their rice. Cilantro + Chipotle = cool. Zucchini + Tieghan = not cool. So don’t tell them – k!
I am actually not a hundred percent sure they bought it, but surprisingly they just went with it.
I think it helped that I ended up covering their portion in buffalo sauce to help disguise the “green things”. It worked, I was happy, they were happy and we’re all good.
That’s a miracle.
So even though they are covered in shredded zucchini they are totally kid friendly.
Trust me, if I got my family to eat them, you can get yours to. Plus, I have never met a kid who turned down chicken nuggets. Never.
These are also crazy easy to make. Cover the cubed chicken in butter milk and then just shred the zucchini and squeeze out the liquid with a paper towel. Mix the shredded zucchini with some crushed corn flakes, cornmeal, a few seasonings, salt and pepper. Then dredge and bake.
The zucchini gets all nice and crunchy, almost chip-like and it blends in really well with the crushed corn flakes and parmesan. The parmesan is must! It’s so good.
Oh and I also made some Spicy Sriracha Basil Ketchup that is probably not kid friendly, but so good for the adults! I love the kick from the Sriracha and the sweetness of the ketchup-basil flavor. It just works really well!
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Sometimes kid food kind of rules.
This was so delicious – and that ketchup is a game changer!
Awesome!! I am so glad this recipe was enjoyed, thank you so much for giving it a try! xTieghan
It’s the first recipe I see including zucchini and I’ve to say it looks very tasty 🙂
Delicious!!! I love chicken nuggets and this will be a healthier alternative; at least they’re homemade 🙂
Thanks Amy! Hope you love them!
Tieghan! These look and sound stellar!! I am totally making these for my crew soon!!
Thank you so much, Jocelyn! Let me now if you make them!