Preheat the oven to 400°F / 200°C and line two baking pans with lightly oiled foil.
Grate the zucchini using a food processor or the coarse side of a box grater.
Transfer to a sieve set over a bowl, sprinkle with 2 teaspoons (10 ml / 0.3 fl oz) of salt, and mix well.
Let it stand for 30 minutes to draw out the water.
While the zucchini rests, make the sauce.
Heat 3 tablespoons (45 ml / 1.5 fl oz) of oil in a large lidded frying pan over medium heat.
Add the onions and cook for 8 to 10 minutes, until soft and golden.
Stir in the grated ginger and cook for another 3 minutes.
Add the crushed tomatoes, mix well, cover, and let it cook for 10 minutes, stirring occasionally.
Add the cumin, coriander, garam masala, and ground red chile, and mix well.
Stir in the honey, ground almonds, and salt.
The sauce will be quite thick. Slowly stir in ¾ cup / 180 ml (6.1 fl oz) of hot water to achieve a smooth curry consistency.
Cook for a final 5 minutes, then remove from the heat and set aside.
Take a handful of the salted zucchini and squeeze out as much water as you possibly can.
Transfer the dry zucchini pulp to a separate large bowl. The zucchini should now weigh around 1 pound / 450 g. (15.9 oz)
To the squeezed zucchini, add the breadcrumbs, garam masala, ground red chile, and chickpea flour.
Mix everything together until well combined.
Roll the mixture into golf-ball-sized kofta, making about 24 in total.
Place them on the prepared baking pans.
Bake for 20 minutes, or until the kofta are firm and crispy on the outside.
Gently reheat the tomato sauce.
Using a spatula or palette knife, carefully lift the baked kofta from the pans and submerge them in the warm sauce just before serving.
Serve immediately with basmati rice and a side of cucumber and mint raita or beet raita.
Don't skip the squeeze! The key to kofta that hold their shape is removing as much water as possible from the zucchini.
Using a clean tea towel or cheesecloth and twisting it tightly will give you the best results.
Add the baked kofta to the sauce at the very last minute before serving. If they sit in the sauce for too long, they will become soft and may start to fall apart.
