I tried a new recipe this week that is perfect for our zucchini (for those zucchini that get extra large, I scooped out the seeds and used half a zucchini). The best part was that my little ones, who generally do not eat zucchini unless it is in a sweet bread, gobbled it down unaware.
1/2 dry cup quinoa, cooked according to package directions and slightly cooled
1 zucchini, shredded (I peeled away the green skin to help disguise it in the meatloaf)
2 large egg whites
1/2 chili sauce (this called for chili sauce but you could use a natural/homemade ketchup if you avoid the high fructose corn syrup that most chili sauces contain)
1/2 onion, shredded or finely chopped
1/2 tsp sage
1/2 tsp pepper
1/2 tsp salt
1 pound ground turkey breast
1 TBS spicy brown mustard
Preheat oven to 425 degrees. Spray muffin pan with canola spray. Squeeze zucchini dry and place in large bowl with egg whites, 1/4 chili sauce (or substitute), onion, age, salt and pepper. Add turkey and quinoa and stir to mix well.
Place a large spoonful of mixture in each muffin cup (I make 10-11 "muffins"). Mix 1/4 cup chili sauce with mustard and top each cup.
Bake until each "muffin" reaches 165 degrees (30 minutes or so). Let stand 5 minutes before serving.