Begin by grating 1 medium zucchini into a bowl and squeeze out excess moisture.

In a large mixing bowl, combine grated zucchini, 1 pound of ground chicken, 2 chopped green onions, ¼ cup of chopped cilantro (optional), 2 minced garlic cloves, salt, pepper, and 1 teaspoon of cumin.

Shape the mixture into about 20-24 poppers.

Heat 2 tablespoons of oil in a skillet over medium-low heat and cook each side for 5-6 minutes until golden brown.

For baking, preheat oven to 400°F, arrange poppers on a baking sheet, and bake for 15-20 minutes.

Allow the poppers to cool slightly before serving with dips.