Turkey-Stuffed Zucchini--from the Garden!

Devin's mother, Lisa, is an amazing gardener. On a recent trip through Mansfield, she revealed a pile of HUGE zucchini that had undergone a major growth spurt during our recent heat wave. This seemed like a perfect time to try out Giada's stuffed zucchini recipe (we just stuffed the zucchini, not the peppers).

Adapted Recipe

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 1/4 cup chopped fresh sage and parsley (also from the garden)!
• 1 large egg
• 3 tablespoons ketchup
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup grated Pecorino Romano
• 1/4 cup dried plain bread crumbs
• 1 pound ground turkey
• 2 large zucchini, ends removed, halved lengthwise
• 1 1/2 cups marinara sauce 

 

Directions

• 
  
  Preheat the oven to 400 degrees F.
• Lightly drizzle the olive oil into a 13 by 9 by 2-inch baking dish. Whisk the onion, parsley, egg, ketchup, garlic, salt, and pepper in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the turkey. Cover and refrigerate the turkey mixture.

• Using a melon baller, carefully scrape out the seeds and inner flesh from the zucchini, leaving 1/8-inch-thick shells. Be careful not to pierce through the skin. Fill the zucchini with the turkey mixture, dividing equally and mounding slightly. Arrange the stuffed vegetables in the baking dish. Pour the marinara sauce over the stuffed vegetables.

• Bake uncovered until the vegetables are tender and beginning to brown and a thermometer inserted into the filling registers 165 degrees F, about 45 minutes. Transfer the stuffed vegetables to a platter and serve. Garnish with more fresh cheese and fresh herbs.