Lemon Thyme Zucchini Cheese

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.