Zucchini-Crusted Buffalo Chicken Nuggets

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.

Grate up that zucchini.

Squeeze the water out of the zucchini using a clean paper towel. That’s the trick to getting a super-crisp coating!

Toss together the shredded zucchini, Progresso Bread Crumbs, Bisquick, Parmesan, seasoned salt and pepper.

Dredge the chicken in the crumb-zucchini mixture and place on a baking sheet.

Bake for 20 minutes, flipping the nuggets halfway through.

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.