Recipe Name Italian Stuffed Zucchini Submitted by leslie7897 Recipe Description This Zucchini recipe creates a savory light summer dinner Quantity 0 Quantity Unit Prep Time (minutes) 20 Cook Time (minutes) 25 Ready In (minutes) 45

Ingredients Amount Measure Ingredient 1 can Tomatoes, red, ripe, canned (8 oz), drained 1/2 pound, raw turkey breast, ground 4 medium zucchini, 5-6 oz. each 1 cup, chopped Onion, chopped 3 tablespoons olive oil 1 clove garlic minced 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon thyme, dry, ground 2 tablespoons parsley, chopped 1/2 cup grated parmesan Steps Sequence Step 1 Cut stems from Zucchini.Cut in half lengthwise. Scoop out the flesh, leaving 1/4 to 1/2 inch of shell. Chop flesh and reserve. 2 Saute ground turkey over medium high heat until browned. Break into small pieces. Add onion, reserved zucchini flesh, tomatoes and garlic and herbs. Cook until softened. Remove from heat add most of the cheese to these ingredients. 3 Lightly coat zucchini with olive oil, and scoop filling into the cavity. Place in an oiled baking pan. Top with Parmesan cheese. 4 Bake zucchini at 425 degrees for 25-30 minutes. Zucchini will be golden, and tender when pierced.