Begin by grating the zucchini and placing it in a clean dish towel or paper towel. Squeeze tightly to remove excess moisture.

In a large mixing bowl, combine your drained grated zucchini with the ground chicken and the remaining ingredients.

Using a small cookie scoop or a tablespoon, portion out the mixture into about 18 nuggets.

Heat a skillet over medium heat and add enough oil to cover the bottom. Once hot, add the nuggets in a single layer.

Cook for approximately 5 minutes on each side, or until golden brown and reach an internal temperature of 165°F.

Once cooked, remove the nuggets and place them on a paper towel to drain excess oil. Serve warm.