If you haven’t hugged yours, you’ll want to after this post!
Zucchinis are definitely one of the most versatile vegetables out there! You can use it as “pasta”, “bread”, fries, shaved as a salad, in muffins, as pizza crust…the list goes on and on. Don’t believe me? Tonight’s dinner will prove it!
Coconut Curry Meatball Sandwich with Zucchini “Bread”
- ½ onion, diced
- ½ tomato, diced
- 4 cloves of garlic, minced
- 1 egg
- 2 tbsp coconut milk
- 2 tsp sea salt
- ½ tsp black pepper
- ½ tsp paprika
- 1 lb. of grass-fed ground beef
Zucchini “Bread” and Coconut Curry Sauce
- 4 very large zucchinis (1 per sandwich)
- 1 onion
- 1 tomato
- 3 cloves of garlic
- 1 can coconut milk (ONLY cream off top)
- 1 tsp sea salt
- 1 tsp curry powder
- lemon juice
Preheat oven to 350 degrees. Line two roasting trays with aluminum foil.
To make the meatballs, mix egg with your tomato, onion, garlic, salt, black pepper and coconut milk. Add the beef and mix with your hands…go ahead and get dirty! Make about 1 1/2 balls and place on your roasting tray. When you fill up your tray, place it in the oven for about 20 minutes, or until they start to brown. Then take your zucchinis and cut them in half lengthwise. Take a spoon and carefully dig out a third of the “guts” on one half, and then only about half on the other. Chop it up and add onion, tomato, garlic, salt, curry powder and add the coconut cream ONLY! Mix everything together and pour it into the scooped out zucchinis. Take your meatballs out of the oven and put the zucchinis in. Bake them for 20 minutes uncovered, then cover with foil for another 10 minutes or so. When you remove the zucchini, put some lemon juice on top. Place your meatballs in the half that 1/3 was scooped out, and place the other zucchini half on top. Slice in half and enjoy!
Recipes like this are fun! You get to think outside of the box. If you make it, take pictures and tweet me @paleyoblog!
“Stay open minded. Things aren’t always what they seem to be.”