Ah, the great summer zucchini glut! It starts with excitement and ends with you trying to sneak them into every meal. Sound familiar? Well, I have the ultimate solution that will make you *wish* you had more zucchini. These baked Zucchini Kofta are a game-changer. They’re light, packed with flavor, and absolutely irresistible when simmered in a rich, aromatic tomato curry sauce. This is the recipe my family requests all summer long, and I guarantee it’ll become your new favorite way to celebrate the season’s bounty.
Ingredients
• For the Zucchini Kofta
• 2½ pounds / 1.1 kg zucchini
• 2 teaspoons / 10 g salt, plus more to taste
• 2 cups / 240 g breadcrumbs
• 1 teaspoon / 5 g garam masala
• 1 teaspoon / 5 g ground red chile
• 1 tablespoon / 10 g chickpea flour
• For the Tomato Sauce
• 3 tablespoons / 45 ml canola oil
• 2 medium yellow onions, finely chopped
• 1¾-inch / 4.5 cm piece of ginger, peeled and grated
• 1 x 14-ounce / 400 g can of crushed tomatoes
• 1 teaspoon / 5 g ground cumin
• 1 teaspoon / 5 g ground coriander
• 1½ teaspoons / 7.5 g garam masala
• 1¼ teaspoons / 6 g ground red chile
• 2 teaspoons / 10 ml honey
• 3 tablespoons / 25 g ground almonds
• 1¼ teaspoons / 6 g salt
Instructions
1. Preheat the oven to 400°F / 200°C and line two baking pans with lightly oiled foil.
2. 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 of salt, and mix well. Let it stand for 30 minutes to draw out the water.
3. While the zucchini rests, make the sauce. Heat 3 tablespoons 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.
4. 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.
5. Add the cumin, coriander, garam masala, and ground red chile, and mix well. Stir in the honey, ground almonds, and salt.
6. The sauce will be quite thick. Slowly stir in ¾ cup / 180 ml of hot water to achieve a smooth curry consistency. Cook for a final 5 minutes, then remove from the heat and set aside.
7. 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.
8. To the squeezed zucchini, add the breadcrumbs, garam masala, ground red chile, and chickpea flour. Mix everything together until well combined.
9. Roll the mixture into golf-ball-sized kofta, making about 24 in total. Place them on the prepared baking pans.
10. Bake for 20 minutes, or until the kofta are firm and crispy on the outside.
11. 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.
12. Serve immediately with basmati rice and a side of cucumber and mint raita or beet raita.
Nutritional Information
• is an estimate and will vary depending on the exact used. This recipe is a great source of vegetables and plant-based protein.
Pro Tips
• 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.
• For an extra crispy exterior, lightly spray the kofta with cooking oil before baking. This helps them brown beautifully without the need for deep frying.
• The sauce and the kofta mixture can be made up to 2 days in advance and stored separately in the refrigerator. Simply roll and bake the kofta when you’re ready to eat for the freshest taste and best texture.
• 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.
FAQ
Q: Can I make these zucchini kofta vegan
A: Yes, this recipe is easily made vegan. Simply substitute the 2 teaspoons of honey in the tomato sauce with an equal amount of maple syrup or agave nectar. All other ingredients are plant-based.
Q: How can I make this recipe gluten-free
A: To make gluten-free zucchini kofta, replace the 2 cups of regular breadcrumbs with your favorite certified gluten-free breadcrumbs. The chickpea flour used as a binder is naturally gluten-free.
Q: Why are my zucchini kofta falling apart
A: The most common reason for kofta falling apart is excess moisture. It is crucial to squeeze as much water as possible from the grated zucchini, as instructed. A tea towel or cheesecloth works best. Also, add the baked kofta to the sauce just before serving to prevent them from becoming too soft.
Q: Can I prepare these zucchini kofta in advance
A: Absolutely. You can make both the tomato sauce and the kofta mixture up to 2 days ahead. Store them separately in airtight containers in the refrigerator. When you’re ready to eat, simply roll and bake the kofta for the best texture.
