Thai Turkey Zucchini Meatballs

For Meatballs:
• 2 lbs ground turkey, extra lean
• 1 cup zucchini, shredded & liquid squeezed out
• 1 tbsp fish sauce
• 1/4 cup green onions, finely chopped
• 2 tbsp basil, finely chopped
• 2 tsp ginger, grated
• 2 garlic cloves, grated
• 1 tsp red curry paste
• 2 tbsp coconut milk, light (canned)
• 1/8 tsp hot pepper chill flakes
• Cooking spray 
For the Sauce:
• 1 + 1/2 cup coconut milk, light (canned)
• 3 tbsp tomato paste
• 1 tsp red curry paste
• 1 tsp fish sauce
• 1/8 tsp hot pepper chili flakes, or to taste
• 5-6 kaffir lime leaves (optional)

Directions

1. In a medium bowl, combine ingredients for meatballs, mix with your hands thoroughly. Make 28 meatballs by spooning heaping 1 tbsp of mixture and rolling between your hands. Lay on a cutting board or plate. Set aside.
2. In a small bowl, whisk together sauce ingredients and set aside.
3. Preheat large, 12" or larger, skillet on high, spray with cooking spray. Add meatballs and cook until brown, for about 2-3 minutes. No need to cook the meatballs through. Add the sauce, reduce heat to medium and simmer for 15 minutes, uncovered. Serve warm with brown rice or brown rice noodles. Add garnish like fresh cilantro and green onions.
Storage Instructions: Refrigerate covered for up to 3 days. Freeze in an airtight container for up to 3 months.
Photo and Recipe from http://ifoodreal.com/30-minute-clean-thai-turkey-zucchini-meatballs/

Curried Zucchin Soup

Ingredients:

4 small zucchini, cut into chunks

1 medium shallot, minced

1 tsp curry powder

1 tsp ground fresh ginger

1/4 tsp dry mustard

2 cups chicken broth

2 Tbs raw rice

salt and pepper

1/4 to 1/2 cup heavy cream 

Instructions: 

Add the zucchini chunks, shallots, curry, ginger,
and mustard into a saucepan. Pour the

chicken broth over it, add the raw rice,
and bring to a boil.  Cover the pan and simmer

for 45 minutes. Puree the mixture using a
hand held blender, or pass it through a food

mill. Season with salt and pepper.  Add 1/4
cup of heavy cream, taste it and add more if

you like it richer.

*recipe found at http://bewitchingkitchen.com
(adapted from The Essential New York Times Cookbook

Cheesy Zucchini Bake

After a great harvest of zucchini this year, I was looking for great new ways to serve it to my family.  I found this recipe and it was a hit with the hubby and kids.

Ingredients:
  3medium-sized zucchini, cut in slices or half-moon slices
2-4 T chopped fresh basil (I suppose you can use dry...but truly the fresh makes it taste heavenly)
2 T thinly sliced green onion
1/2 tsp. dried thyme
3/4 tsp. garlic powder
1/2 cup + 1/2 cup low-fat white cheeses (I used mozza Cheese and Parmesan - NOT the dried canned kind either!) divided - reserve 1/4 cup of mixture for topping later.
salt and fresh ground black pepper to taste

Instructions:

Preheat oven to 350F/180C.  Spray an 8" x 8" baking dish with olive oil or non-stick spray.  Wash the zucchini and cut in slices or half-moon slices.  Wash basil, spin dry or dry with paper towels and finely chop.  Slice green onions.

Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds of cheese and stir together until the veggies are coated with cheese and the herbs are well-distributed.  Season with salt and fresh ground black pepper.  Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.

When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese.  Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked.  Serve hot.

Original Recipe found on Kalyn's Kitchen

Flourless Zucchini Brownies

I have to say. just like Healthy Deep Dish Cookie, I made with chickpeas, I was skeptical about these as well.  But honestly, they were delishish AND they met the approval of men, women and children at a summer gathering.  I DID add mint chocolate icing to them ;-)...that might have helped...

These are flourless...can you believe it???

• 1 cup of almond butter.
• 1 1/2 cup of grated or chopped zucchini. I used a shredder and then chopped it up into really small pieces.
• 1/3 cup honey
• 1 egg
• 1 tsp of vanilla
• 1 tsp of baking soda
• 1 tsp of cinnamon
• 1/2 tsp of nutmeg
• 1 cup of dark chocolate chips.

Directions:

1. Preheat oven to 350 degrees.
2. Combine all the ingredients into a large bowl and mix everything together.
3. Pour into a greased 9x9 baking pan.
4. Bake for 35-45 minutes, or until a toothpick comes out clean.

You can add icing to top or you can serve as is


original recipe found on Delighted Momma