With zucchini growing like crazy right now, I’m constantly looking for new ways to sneak it into my family’s diet. A few of my favorite go-tos—chocolate zucchini bread (of course), zucchini muffins and throwing the zucchini into stir-fry—are all somewhat ordinary. But my latest method, using shredded zucchini as a crust for chicken nuggets, might be my new, unexpected favorite.
I know it sounds a little strange, but I’ve been doing it a lot lately, and it works! And it’s especially tasty with my family’s favorite buffalo-style chicken. Not only do these nuggets taste great, I feel good serving them often, knowing that they’re not fried. Ready to get started? Let’s go!
First, grab your ingredients. Pour the buttermilk over the chicken and give it a good toss.
Now, for an extra hit of flavor and spice, dip each finger into the buffalo sauce and place back on the baking sheet. Finish baking for 5 more minutes.
Remove from oven and serve immediately! Zucchini never tasted so good.