With summer slowly slipping away, the days are getting shorter (sigh) the nights longer (double sigh), leaves are beginning to change color and the harvest season is here. That means the end of the summer vegetables are rapidly approaching (yet another sigh). But at least the result is a wealth of late summer squash. This week I want to celebrate this versatile vegetable with a zesty zucchini recipe! (the yellow squashes can be used too) and bring the best and the last of the summer’s bounty to your table.
- 1 lb Ground Turkey
- 1 Small onion, chopped
- 2 tbsp Italian mixed herbs
- 2 tsp minced Garlic
- 2 Medium size Zucchini
- 1/2 cup Mozzarella cheese
- 1/2 cup Breadcrumbs
- 1 egg, beaten (optional)
- Salt and pepper to taste
- Sautee onion and garlic until slightly brown. Add turkey, Italian herbs and cook until meat is no longer pink; Drain.
- Set aside for a few minutes. Once it's cool, mix in egg, breadcrumbs, 1/2 cup cheese.salt and pepper
- Cut Zucchini in half, length wise, scoop out center to make boats
- Fill turkey mixture into zucchini, sprinkle with remaining mozzarella cheese and breadcrumbs on top
- Bake in preheat oven at 350F for 30-40 minutes
Husband Says"Quite tasty this is. Squash and turkey might not immediately seem like an ideal combination, but this one works. It is also Carmen's sneaky way of cutting carbs out of my diet as much as possible without me moaning about it. She's a clever one like that. And, indeed, there was no moaning to be found at the dinner table upon her serving of this dish. Only moans of squashy pleasure. You could really get into the squash theme and drink some British squash drink along with the meal. Hear! Hear!"
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