This time of year in New England, most of us are swimming in fresh, ripe, local zucchini up to our necks. Kristie and I are always on the lookout for new ways to consume this reliably tasty vegetable, and when our pal Shana (from Love & Perry Photography) made these for us one night in July, I knew it would become one of our favorites -- and fast. Here's our version!
You will need:
- 1 pound of ground turkey
- 4 zucchini
- 1 onion, chopped
- 1 red pepper, chopped
- 1 tsp Italian herbs
- Parmesan cheese
- Butter (1 Tbsp plus extra)
- Salt and pepper
Cook the ground turkey thoroughly in a frying pan and set aside. Saute the onion and red pepper in 1 Tbsp butter for a few minutes, then combine the turkey, onion, and pepper in a bowl and mix well, adding salt, pepper, the Italian herbs, and 1 Tbsp Parmesan cheese.
Preheat the oven to 350 degrees F. Slice each zucchini longwise into halves, and hollow them out, seeds and all. Spread the hollowed part with butter, and pile the turkey mix in with a spoon. Bake for 20 minutes or until the zucchinis have softened, and top with more Parmesan cheese before serving.
The turkey mixture saves well in the fridge. To eat for leftovers, just hollow out another few zucchini and take it from there!
PS - Zucchini falafel!
