Crispy Keto Zucchini Chicken Nuggets

• 1 lb canned cooked shredded chicken, drained
• 1 medium zucchini, shredded
• 1/4 cup finely chopped onion
• salt and pepper to taste
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 23 grams freshly grated parmesan cheese (1/4 cup)

• Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat so the nuggets won’t stick. Place the shredded zucchini in a single layer on a clean cheesecloth or a kitchen towel, sprinkle lightly with salt, and let it sit for about 5 minutes to help draw out excess moisture.
• Gather the corners of the cheesecloth or towel and squeeze firmly to remove as much liquid as possible. The drier the zucchini, the better the nuggets will hold together and become crisp. Transfer the drained zucchini to a large bowl or directly into a food processor along with the drained shredded chicken and the finely chopped onion.
• Pulse or process the mixture for 30 to 40 seconds, or until it becomes slightly pasty and holds together when pressed. Stop once or twice to scrape down the sides so the chicken and vegetables combine evenly. Season with salt, pepper, smoked paprika and garlic powder, then pulse briefly to distribute the spices.
• Add the grated Parmesan and process an additional 20–30 seconds until the mixture is well blended and mostly smooth. Use a cookie scoop or two tablespoons to portion the mixture onto the prepared sheet. Press each portion firmly into a compact, smooth nugget shape so they hold together while baking.
• Bake in the preheated oven for 12 minutes. Carefully turn each nugget and bake an additional 12–13 minutes, until they are golden and set. For a crisper finish, you can air fry the nuggets instead: preheat the air fryer to 350°F (175°C) and cook about 7 minutes per side. Remove the nuggets and let them rest 2–3 minutes before serving to avoid burning fingers.
• Serve the nuggets warm with your favorite low-carb dipping sauce or a side salad. They work well as an appetizer, snack, or as part of a main course with roasted vegetables or leafy greens.

To maximize crispiness, make sure you squeeze out as much zucchini liquid as possible. If your mixture feels too loose, add a tablespoon more Parmesan or chill the mixture for 10–15 minutes before forming nuggets. For a nut-free, gluten-free, and paleo-friendly option, these nuggets are already aligned with those preferences when you use compliant ingredients.

Leftovers store well in an airtight container in the refrigerator for 3–4 days. Reheat in a 350°F (175°C) oven or air fryer for a few minutes to restore the crisp exterior. These nuggets also freeze nicely—arrange them on a tray to freeze individually, then transfer to a freezer-safe bag for up to one month. Reheat from frozen in an air fryer or oven until heated through.

Serve ideas: pair with a garlic aioli, sugar-free barbecue sauce, ranch dressing, or a tangy mustard dip. Add a squeeze of lemon to brighten flavors, or serve over a bed of greens for a light meal.