Now you can find a use for all that zucchini in the summer!
For the zucchini balls:
3 medium sized zucchinis about 1-1/2 pounds total
1/2 t. salt
1 small green chili minced with seeds removed
3 T. minced onion
1/2 T. peeled and very finely grated fresh ginger
2 T. minced flat leaf parsley
1/3 c. ground oat flour
For the sauce:
5T. extra virgin olive oil
2 medium sized onions, peeled and chopped fine dice
1/4 t. ground turmeric
1/16 t. cayenne pepper
1 t. ground cumin
2 t. ground coriander
2 tomatoes, peeled and minced
1 c. plant milk or 1/2c. coconut cream with 1/2c. water
1/2 t. garam masala
1/2 t. ground roasted cumin seeds
1/4-1/2 t. sea salt
Preheat oven to 350 degrees. Wash, trim and grate zucchini. Place into a bowl and sprinkle with 1/2 t. salt. Set aside 1/2 hour.
Squeeze out water from the zucchini and save the liquid for the sauce. Dry bowl and place zucchini back into it. Add minced chili, 3 T. onion, ginger and parsley. Sift flour over this mixture. Mix and form 16 balls.
Place onto a parchment lined baking sheet and bake 350 degrees until they turn golden. Set aside.
To make sauce, place oil in a 10-inch skillet. Heat oil over medium. Put onions in pan and fry until they begin to turn brown around the edges. Take pan off heat and add turmeric, cayenne, ground cumin, and ground coriander. Stir once and place pan upon the heat again. Stir once on the heat and add tomatoes. Stir and fry for 5 minutes. Add zucchini juice. You need 1 c so add water until you have 1 c. liquid, including the juice, and bring to a boil. Stir occasionally. Cover and lower heat and simmer 15 minutes. Add milk or coconut milk and water mix, garam masala, ground roasted cumin, and salt. Mix well, bring to simmer and cook 1 minute.
Place zucchini balls in sauce and spoon sauce over them and return lid and let sit to warm through. Serve with rice or noodles. Serves 4-6.