BAKED ZUCCHINI WITH TURKEY STUFFING AND TOMATO SAUCE

SERVES 4 to 6

I am starting to substitute ground turkey for ground beef in many of my recipes. It’s not just that it is healthier and lighter, I love the flavor. I saw a recipe similar to this and decided to give it a try. It is delicious. You could use this same stuffing for any summer squash, peppers or eggplant. I use 93% lean ground turkey, but you could use a leaner grind. Don’t let the long list of ingredients fool you. This is very easy to prepare.

INGREDIENTS

6 to 8 medium zucchini, about 2 pounds

1/2 small onion, grated (about 1/4 cup with its juices)

3 large garlic cloves, minced

1 large egg

4 tablespoons plain tomato sauce, homemade or canned

Salt and pepper to taste

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh basil

4 tablespoon freshly grated Parmesan cheese, divided

2 tablespoons freshly grated Romano cheese

1 cup finely chopped reserved zucchini centers

1/4 cup dried unseasoned breadcrumbs, preferably homemade

1 pound ground turkey, preferably 93% lean

2 cups homemade or store-bought marinara sauce (see note below)

Olive oil for drizzling

Preheat oven to 400° F. Remove the ends from the zucchini and cut in half lengthwise. Using a sharp-edged spoon, gently scoop some of the flesh from the centers of the zucchini, end to end, to form a boat, leaving about 1/4 of the flesh with the skins. Chop enough of the scooped out flesh to equal 1 cup and reserve.

To prepare the stuffing, whisk together the onion, garlic, egg, tomato sauce, salt, pepper, parsley and basil in a large bowl. Sir in 2 tablespoons of the Parmesan, the Romano, chopped zucchini and breadcrumbs. Add the turkey and combine well. (If you want to check the seasoning, take a little piece of the mixture, form into a small patty, and cook in a small skillet or in the microwave until cooked through. Adjust seasonings as desired.)

Lightly drizzle a 13x9x2-inch baking dish with olive oil or olive oil spray. Fill each zucchini half with the turkey mixture, mounding as needed and pressing down lightly to ensure it does not fall out. Pour the marinara all over. Drizzle all over with a little more olive oil. Bake until the turkey is thoroughly cooked, 50-60 minutes. If uncertain, an instant read thermometer inserted into the stuffing should read 165° F. Sprinkle with the remaining 2 tablespoons of Parmesan cheese and bake 5 more minutes. Remove from oven and let cool slightly, about 5 minutes, before serving. All you need to make this a meal is some crusty bread.

Note: If you don't have marinara sauce on hand, just use one 14.5 ounce can whole tomatoes, crush the tomatoes with your fingers, add some of the tomato sauce to the juices to thicken slightly, and season lightly with salt, pepper and basil. Mix it all together and you have marinara sauce. It will be equal to about 2 cups.

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