



Sooo … I was having one of my meatball sandwich dreams, there was even lovely Italian café music in the background and I started thinking about how I could replace the bread and there was a ping – zucchini. And then how about the ooey, gooey cheesiness – what oh what? There was a second ping – coconut milk. Meatballs area a paleo yes. So I just needed to run to the butcher for the ground beef and then culinary magic.

Ok, let’s go. I rolled the ground meat and spice into little balls and stuck them in the oven at 350 degrees. While they cooked (and a gorgeous smell of roasting garlic wafted through air) I got my zucchini and coconut sauce prepared.

I concocted a mixture of coconut milk, tomato, onion, garlic and curry powder and then sliced the zucchinis in half and created tunnels to pour the filling into. The little boats looked so full of creamy goodness I kind of just wanted to eat them raw, but I held back.

Besides the meatballs were done.

I only had one (and then a second one). Succulent. Yes! The zucchini “bread” smelled ready.

This is what it should look like when the zucchini “bread” and coconut sauce is done. I used parsley and lemon as an edible garnish for the plate (the lemon also complements the flavor of the coconut – just a light squeeze or two).

I grabbed my covered trap of meatballs and placed four or five of the little guys in each sandwich and sliced the pocket of joy in half.

WOW sooo good. I was hesitant about using the coconut sauce, but man oh man does it ever work. Just as messy and comforting as the original. Yes!