Stuffed Zucchini

If you're like me, you're getting rather larger zucchini from the garden right now. Every time we bring in a gigantic zucchini, my first thought is "stuffed zucchini"! Of course, you don't have to use the gigantic zucchini to stuff it. Regular size ones work just as well (and probably taste better). But if you like to stuff your zucchini, this is my favorite recipe. It uses delicious herbs from the garden, too. My husband thought I had made pizza when he came home from work and smelled the aroma. But this is a lot better than pizza, although, slightly similar...

Seves 4

4 medium zucchini (or one large one, like I used)
1 medium onion
1/2 red bell pepper chopped=
1/2 green bell pepper, chopped
4 cloves garlic
1 egg, beaten
4 sprigs thyme
1/2 tsp. oregano
salt and pepper
1 pound ground turkey breast
2 Tbsp. olive oil
parmesan cheese, grated

1. Wash zucchini and put in a pot of cold water (do not remove ends)

2. Bring to a boil and cook until tender, about 10-15 minutes, maybe a little longer depending on the size of your zucchini.

3. Meanwhile, heat olive oil in a fairly large skillet.

4. Saute garlic first, then add onions, chopped bell peppers, thyme, and oregano.

5. When the veggies begin to soften, add ground turkey breast. Season with salt and pepper, and brown until cooked through.

6. Set aside to cool slightly.

7. When the zucchini have cooked through, remove from water, and allow to cool enough to handle.

8. Slice cooled zucchini lengthwise, and scoop out center, leaving a little veggie flesh to form a "boat".

9. Mix ground meat mixture and the scooped out zucchini (chopped), and the egg.

10. Fill the zucchini boats with the mixture, and top each with grated parmesan cheese.

11. Bake at 375 degree for 20-30 minutes, until heated through, and cheese begins to bubble and brown.