Turkey Zucchini Poppers {with Buffalo Dipping Sauce}

These scrumptious Turkey Zucchini Poppers are a low calorie, gluten free finger food that you can just pop right in your mouth! The Buffalo Dipping Sauce is the perfect accompaniment to add a little kick!

Course Appetizer

Cuisine American

Keyword Ground turkey,zucchini,hot sauce,low calorie cream cheese,

Prep Time 20

Cook Time 50

Total Time 1 10

Servings people

Calories 132kcal

Author Nicole Crocker

Ingredients

For the Turkey Zucchini Poppers

1 Pound Ground turkey ,I like to use 85%-90%lean anything more can be a little dry
2 Cups Grated Zucchini ,peel on
2-3 Chopped scallions
3-4 Tablespoons Cilantro ,chopped
1 Clove Garlic ,chopped
1 teaspoon Salt
1/2 teaspoon Pepper
)il for cooking Mom used coconut oil

For the Buffalo Dipping Sauce

4 Ounces Light cream cheese ,softened (light or full fat)
1/2 Cup light sour cream ,light or full fat
1/2 Cup Franks Red Hot Sauce
2 Scallions chopped
1/2 Cups Light shredded cheddar cheese

Instructions

For the Turkey Zucchini Poppers

Heat oil in a large skillet on medium heat.
In a large bowl mix together turkey, zucchini, scallions, cilantro, garlic, salt and pepper. Mixture will be quite wet.
Drop a heaping tablespoon sized scoop of mixture into the heated skillet. Cook about 8-10 at a time. Don't over crowd pan. Cook for 5-6 minutes and then flip over. Cook another 4-5 minutes or until meatball is cooked through. Remove to serving dish.

For the Buffalo Dipping Sauce

Preheat oven to 425 Degrees F
In a medium bowl mix all ingredients except for the cheddar cheese.
Pour into a small baking dish. Top with cheddar cheese. Bake for 20 minutes or until cheese is melted and bubbly. Top with some chopped scallions and serve.

Nutrition