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!
1PoundGround turkey,I like to use 85%-90%lean anything more can be a little dry
2CupsGrated Zucchini,peel on
2-3Chopped scallions
3-4TablespoonsCilantro,chopped
1CloveGarlic,chopped
1teaspoonSalt
1/2teaspoonPepper
)il for cookingMom used coconut oil
For the Buffalo Dipping Sauce
4OuncesLight cream cheese,softened (light or full fat)
1/2Cuplight sour cream,light or full fat
1/2CupFranks Red Hot Sauce
2Scallionschopped
1/2CupsLight 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.