Today, my friend Kirstin asked me if I would like some zucchini from her garden. Without hesitation and with much enthusiasm, I said “yes!” I was then handed the biggest vegetable I have ever seen. It’s bigger then my son’s t-ball bat. Seriously.
In honor of this giant garden fresh zucchini that my kids call “Mr. Unbelievable,” I wanted to share my favorite stuffed zucchini recipe. It reminds me of a meatloaf, only with a twist, since it’s baked in a vegetable. Could there be anything more delicious? I think not. Stay tuned for more fun zucchini recipes!
Stuffed Zucchini and Red Bell Peppers
- 2 tbs. olive oil
- 1 yellow onion, diced
- 1/3-cup fresh Italian parsley leaves
- 1 tbs. ketchup
- 3 garlic cloves, diced
- A pinch of salt
- ¼ tsp. black pepper
- ¼ cup Romano cheese
- ¼ cup dried Italian bread crumbs (whole wheat preferred)
- 1 lbs. ground turkey
- 2 zucchini, ends trimmed and cut in half.
- 3 bell peppers, halved and cored.
- 1 small jar of marinara sauce
- Preheat oven to 400 degrees
- Drizzle olive oil into the bottom of a 13 by 2 inch baking pan.
- In a blender or food processor, combine onion, parsley, egg, ketchup, garlic, salt and pepper. Whiz until combined ( about 30 seconds).
- Transfer mixture to a large bowl and add cheese, bread crumbs and turkey to the bowl, stirring to combine.
- Cover and refrigerate while preparing the zucchini.
- Using a small spoon, scrape the seeds and a little inner flesh from the zucchini, leaving a 1/8-inch thick shell. Be careful not to break the skin.
- Fill the zucchini and pepper halves with the turkey mixture.
- Bake, covered with aluminum foil for 25 minutes.
- Uncover and continue to bake for an additional 25 minutes.
- Water may accumulate in the bottom of the baking pan. If this happens, drain it and broil the peppers and zucchini for 2 minutes to crisp them up.
- Add a little extra cheese and serve!