Home Gluten-Free Zucchini Balls in a Spicy Coconut Sauce

Zucchini Balls in a Spicy Coconut Sauce


These low carb zucchini balls are served in a light but spicy coconut sauce and are a delicious dinner for two.

This is a delicious way of using up any surplus summer zucchini.  Simply grate it, add spices and serve in a yummy sauce and voila!  Dinner is served.   

The spicy coconut sauce is simple to make and could be served with chicken or fish.  I kept this vegetarian simply because I was making a dish for me to enjoy, not the husband!  He had chicken the next day so all was balanced out in our household.   

The zucchini balls are very light and tastes great with the added spices.   If you do not want to fry them, bake them in the oven for about 30 minutes at 180C/350F.    I tried both methods and the oven baked were firmer but too longer.  You could make and bake these ahead, then add them to the sauce later.  Either way, they taste great!

As usual, the flour of my choice that binds the ball mixture together is coconut flour.  You could substitute with another, but I prefer this as it just sucks up the moisture like an overzealous Dyson Vaccuum Cleaner!

Zucchini Balls in Spicy Coconut Sauce

Angela Coleby

Low carb zucchini balls served in a spicy coconut sauce

3.5 from 2 votes
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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins

Course Main Course
Cuisine American

Servings 2 People
Calories 434 kcal




Zucchini Balls

  • 2 Zucchini Medium
  • 1 Jalapeno pepper deseeded
  • 2 Spring onions
  • 1 inch Fresh ginger peeled & grated
  • 1 Tablespoon Fresh coriander
  • cup Coconut flour
  • 3-4 Tablespoons Coconut oil

Coconut Sauce

  • 1 inch Fresh ginger peeled & grated
  • 2 cloves Garlic peeled
  • 1 Red chilli Deseeded
  • ¼ teaspoon Turmeric
  • ¼ teaspoon Chilli powder
  • 1 teaspoon Cumin ground
  • 1 teaspoon Coriander ground
  • ½ cup Coconut cream (or half coconut milk)
  • ½ cup Chopped tomatoes
  • ¼ cup Fresh coriander Chopped
  • 2 tablespoons Coconut oil



Make the Sauce

  • Place the chilli and ginger in a food processor. Add 3 tablespoons of water and blend to a paste,
  • Heat the coconut oil in a pan and add the turmeric, chilli powder and coriander.
  • Add the mixture from the blender and gently fry for about 5 minutes.
  • Add the remaining spices, coconut cream and tomatoes and cook for about 20 minutes.
  • Gently stir in the fresh coriander.

Make the Zucchini Balls

  • Grate the zucchini and place in a colander (or sieve). Sprinkle with salt and leave for 30 minutes. (This is to remove the excess water).
  • Squeeze the zucchini so that any excess moisture comes out.  (I use a nut bag)
  • Place in a bowl and add the remaining ingredients (except the coconut oil) and blend well.
  • Form into balls (you may need to add more flour to shape them).
  • Heat the coconut oil on a medium heat and fry the balls, turning them, until golden brown.
  • Place the balls in the sauce and serve.


Serves 2 People (makes about 10 zucchini balls)

Nutritional Information ½ recipe:  434 Calories, 38g Fat, 7g Protein, 21g Total Carbs, 11g Fibre, 10g Net Carbs

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.


Serving: 1servingCalories: 434kcalCarbohydrates: 21gProtein: 7gFat: 38gFiber: 11g

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