This is a super easy weeknight meal that really can be great on its own, with crusty bread, rice, or of course, pasta. This was a staple in the busy week repertoire when my son was young. Always popular with everyone, and still a favorite! This is bit of a variation on a Giada recipe from years ago. Adding the zucchini in to the turkey keeps it from being dry, so don’t skip that step. This one is easy to make ahead and just put in the oven when you’re ready!
Ingredients
2 tablespoons olive oil
1 small onion, grated
1/4 cup chopped fresh Italian parsley leaves
2 tsp dried oregano
1 large egg
3 tablespoons ketchup
3 garlic cloves, minced
1 tsp salt
1/4 teaspoon freshly ground black pepper
1/3 cup grated Parmigiano Reggiano (use good parm!)
1/4 cup dried plain bread crumbs
1 pound ground turkey
2 zucchini, ends removed, halved lengthwise
1 short orange bell pepper, halved and seeded
1 short red bell pepper, halved and seeded
1 short yellow bell pepper, halved and seeded
1 1/2 cups marinara sauce (I use Rao’s or Carbone)
Directions
- Preheat oven to 400 degrees F.
- Lightly drizzle the olive oil into a 13 by 9 by 2-inch baking dish.
- Using a melon baller or spoon, 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. Finely chop the inner flesh of the zucchini.
- Whisk the onion, zucchini, parsley, oregano, 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 this mixture.
- Fill the zucchini and pepper halves 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.