You can find the original recipe here (along with a great picture) and I didn't make any alterations to the ingredients. Since I have home-canned chicken, I used that and it made things very fast and easy with my immersion blender attachments.
P.S. I have visions of making this recipe into an all-veggie version that my kids would eat. If any of you figure out the perfect combo, let me know!
Sneaky Zucchini Chicken Nuggets
1 1/2 c. zucchini, grated
1 lb. cooked, shredded chicken (the original recipe uses ground chicken)
1 tsp. onion salt
2 c. crushed corn flakes or bread crumbs (or cracker crumbs--whatever you have on hand)
In large bowl, mix together zucchini, chicken, egg, and onion salt until well combined.
Lightly grease cookie sheet.
Form 1-2 tablespoons of the chicken mixture into small balls and coat in bread crumbs, then press flat (until about 1/2 inch thick). Transfer to a prepared cookie sheet.
Once nuggets have been formed and breaded, spray light layer of nonstick cooking spray over nuggets (I omitted this part since I don't have any spray and they still worked fine).
Cook at 400 degrees for 13-15 minutes, or just until nuggets have cooked thoroughly. Serve with homemade ranch dressing and garden-fresh tomatoes (or if you have small children, ketchup might just do the trick).