Chicken Zucchini Cake
Nutrition Facts
6 servings Serving Per Container
Serving size 1 patty
| Amount Per Serving | ||
|---|---|---|
|
Calories |
280 |
|
| % Daily Value* | ||
| Total Fat 22g | 28% | |
| Saturated Fat 6g | 30% | |
| Cholesterol 110mg | 37% | |
| Sodium 200mg | 9% | |
| Total Carbohydrate 5g | 2% | |
| Dietary Fiber 1g | 3% | |
| Sugars 1g | ||
| Includes Added Sugars 0g | 1% | |
| Protein 17g | ||
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 77mg | 6% | |
| Iron 1mg | 8% | |
| Potassium 550mg | 10% | |
Ingredients
- 1 lb Ground Chicken
- 1 Zucchini, shredded, liquid squeezed out
- 2 Garlic Cloves, minced
- 2 tbsp Chives, chopped finely
- 1 Egg
- 1/4 cup Panko
- 3 tbsp Parmesan Cheese, grated
- 1/4 tsp Garlic Powder / Onion Powder / Italian Seasoning
- 1/4 tsp Salt & Pepper
- 2 tbsp Olive Oil
- Creamy Pesto: ---
- 1/2 cup Basil Leaves
- 2 tbsp Walnuts
- 2 tbsp Parmesan Cheese, grated
- 1 Garlic Clove
- 1/4 tsp Lemon Zest
- Pinch Salt & Pepper
- 2 tbsp Olive Oil
- 3 tbsp Heavy Cream
Method of Preparation
Step 1
Preheat the oven to 400°F.
Step 2
In a large bowl, mix together the ground chicken, zucchini, garlic, chives, egg, panko, parmesan cheese, and seasonings.
Step 3
Scoop 1/4 cup of the mixture and form into a patty.
Step 4
Heat the oil in a sauté pan over medium heat.
Cook the patties for 4-5 minutes and then flip for an additional 4 minutes until golden brown.
Step 5
Finish cooking the patties in the oven for 5-6 minutes.
Step 6
In a food processor add the basil, walnuts, cheese, garlic, lemon zest, salt & pepper, and olive oil.
Pulse until a thick sauce is formed.
Step 7
Add in the heavy cream and pulse until it's incorporated.
Serve with the chicken zucchini cakes, enjoy!
