Let’s be honest here…

There’s really nothing that resembles much of “cheese” in a  Zucchini Cheese recipe.
The texture is no where near that of any sort of cheese of which I am aware – and I know a LOT about cheese – nor is the taste.

However many differences, though, the flavor is quite astounding.
It’s bright; it’s fresh; it’s soothing; it’s actually quite wonderful.

And, do you know all the health benefits of consuming collagen protein?

I’ve been going through some dietary changes as of late, which has been wreaking a bit of havoc on my digestion, hair, skin, and nails.
Thus, I’m working hard to incorporate more grass fed gelatin and collagen protein into my diet.

This is the trick…

I tweaked the recipe from a while back to make it even better, I believe.
I also quite like the greenish hue created by just a few zucchini skins and the addition of lemon thyme.

Give this a try. Your body and tastebuds will both thank you.

Lemon Thyme Zucchini Cheese

12 oz. fresh zucchini, peeled and chopped
1/4 cup water
Juice of 1/2 small lemon
2 Tbs. Great Lakes Grass Fed Gelatin
1 tsp. fresh lemon thyme
3/4 tsp. fine sea salt + fresh ground pepper
1-2 tsp. coconut oil

Combine the zucchini squash and water and bring to a boil.  Reduce to a simmer for about 5 minutes.  Drain water and transfer to a high speed blender.  Add the remaining ingredients.  Process until smooth.

Line a glass baking pan with parchment paper and pour the mixture on top. Chill for several hours before lifting out and slicing.