Recipes

Preheat oven to 450 degrees F.

Trim the zucchini and cut in half lengthwise.

Using a spoon or melon baller, remove the flesh making a canal down the center of each zucchini half, leaving 1/4-inch all around and the ends closed.

Roughly chop the excess zucchini flesh and set aside.

In a 10 to 12-inch saute pan, heat the olive oil until just smoking.

Add the onion and garlic and cook over medium-high heat until softened, about 6 to 7 minutes.

Add the zucchini pieces and ground turkey and cook until the turkey is cooked through, about 10 minutes.

Drain the fat from the turkey mixture and place in a large mixing bowl. Add the eggs, basil and the tomato sauce and mix well.

Season both the mixture and the zucchini boats with salt and pepper.

Stuff the turkey mixture into the zucchini boats and pile it high.

Place in an oven-proof baking dish just large enough to hold all the zucchini and sprinkle with the bread crumbs and parmesan cheese.

Sometimes I mix the breadcrumbs and cheese together first, sometimes I don't - it doesn't really matter.

Bake for 20 to 25 minutes, until crisp on top, and remove.

I serve it with steamed rice.