Gardens and markets are bursting with zucchini. Today I am sharing a way to use all that zucchini in an easy meal. This stuffed zucchini is filled with ground turkey, and herbs and is topped with panko and Parmesan cheese. It is an easy summer meal at its finest.
1 Pound of ground turkey
4 medium sized zucchini
1/2 tsp pepper
1/4 tsp salt
1/2 tsp onion powder
1 tsp parsley
1/2 cup panko
1/4 cup Parmesan cheese
Preheat oven (or toaster oven) to 450 degrees.
Slice zucchini in half and scoop out seeds with a metal spoon. If the zucchini are smaller, you may need to take out a little bit of the flesh.
In a medium sized bowl, combine ground turkey with spices. Fill the hollow portion of the zucchini with the turkey mixture and place in a shallow baking dish.
Combine panko and Parmesan cheese in a small bow and place on top of the stuffed zucchini. Drizzle with a little bit of olive oil and bake until the turkey reaches 165 degrees and the zucchini has softened.