For lunch this week I wanted to switch it up a little bit – I can eat salad any time and I typically eat a lot of salads for lunch anyway. I went with a recipe I found that looked fairly easy to make and would last all week: Turkey & Zucchini Poppers. I modified it from One Lovely Life.
They were easy to make – albeit a little messy. But sometimes you just need to get your hands dirty when you’re cooking!
Just do some choppin’ and gratin’
Then some mixin’
Then some scoopin’
Then some bakin’ and voila!
You can also “fry” them but I chose to bake. If I make them again I’ll make them a little larger (more like a meatball), but they are delicious and easy to pack for work to reheat. I’ve been dipping my in salsa – but you can get creative with dips/dressings depending on what your likes, dislikes, and restrictions are!
Turkey & Zucchini Poppers
- 1 lb. ground turkey (or chicken as the original recipe called for; I already had turkey)
- 2C grated zucchini, peel on (I think this took 1.5 zucchini but it depends on the size)
- 2-3 green onion, sliced
- 3-4 Tbsp. cilantro, minced
- 1 glove garlic, minced
- 1 tsp. salt
- 1/2 tsp. pepper
- 3/4 tsp. cumin (can leave out if you don’t like it)
- Toss everything together. I used my hands to mix it up really well. The mixture will be wet.
- To bake: drizzle olive oil onto a baking sheet. Scoop meatballs onto the greased pan (I used a Tbsp. to scoop). Drizzle a little more olive oil over the meatballs. Bake at 400 degrees for 20-25 minutes (or until cooked through).
- To ‘fry’: Heat a little olive oil in a pan over medium heat. Scoop meatballs into the pan. Cook 8-10 at a time for 5-6 minutes on the first side. Flip and cook another 4-5 minutes or until golden brown and center are cooked through.