LET’S TALK ZUCCHINI

2 1/2 cups zucchini, sliced lengthwise 1/4 inch thick (about 2 medium)
1/2 lb lean ground beef (or up to 1 lb)
1/4 cup onion, chopped
2 small tomatoes, cut up
1 (6 oz) can tomato paste
1 garlic clove, minced
1/2 t dried oregano
1/2 t dried basil
1/4 t dried thyme
1/4 cup water
1/8 t pepper
1 egg
3/4 cup ricotta cheese
1/2 cup mozzarella cheese, shredded (or up to 8 oz divided)
1 t flour

Cook zucchini until tender, drain and set aside.
Fry meat and onions until meat is brown and onions are tender. Drain fat. Add next 8 ingredients and bring to a boil.
Reduce heat. Simmer, uncovered 10 minutes or until reduced to 2 cups.
In small bowl, slightly beat egg.
Add ricotta cheese, half of shredded cheese and flour.
In 1 1/2-qt baking-roasting pan arrange half of the meat mixture.
Top with half of the zucchini and all the cottage cheese mixture.
Top with remaining meat and zucchini.
Bake uncovered at 375 degrees F for 30 minutes.
Sprinkle with remaining cheese. Bake 10 minutes longer.
Let stand 10 minutes before serving.

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Author: One Lovely Life
Serves: 4-5
INGREDIENTS
1 lb. ground chicken breast
2c grated zucchini (leave peel on)
2-3 green onions, sliced
3-4 Tbsp cilantro, minced
1 clove garlic
1 tsp salt
½ tsp pepper
(optional: ¾ tsp cumin)
olive oil, for cooking (or coconut oil, avocado oil, or ghee)
INSTRUCTIONS
Toss chicken with zucchini, green onion, cilantro, garlic, salt, and pepper (and cumin, if using). Mixture will be quite wet.
Heat a drizzle of olive oil in a medium pan over medium heat. Use a small scoop or a heaped tablespoon to scoop meatballs into the pan. Cook 8-10 at a time for about 5-6 minutes on the first side. Flip and cook an additional 4-5 minutes, or until golden brown and the centers are cooked through.
Serve with guacamole, salsa, or your favorite dip.
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