It’s summertime in Vegas—by month not by temperature because it is always hot. This three-month period means summer vegetables are spilling out of our fridge. In our house, we particularly love zucchini and summer squash and the many ways we can cook it: baked, grilled, or stuffed. We also love simple meals!
This was an easy meal to put together and throw in the oven while lounging around the house and staying out of the heat. Not only did it make the house smell good with its variety of spices, but it also received high marks from all around the table.
4 – 6 large zucchinis
1 pound ground turkey
1 onion, chopped
1-2 garlic cloves, minced
14.5 oz. can diced tomatoes
1 cup mushrooms, minced or chopped
¼ teaspoon basil
½ teaspoon oregano
½ teaspoon parsley
¼ teaspoon salt
¼ teaspoon pepper
1 cup mozzarella cheese, shredded
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6-8 Servings
Preheat oven to 375ºF.
Cut each zucchini lengthwise and scoop out the center pulp with a spoon (keep this pulp as it will be going into the mixture).
Place the zucchini halves in an oven safe dish and set aside.
Heat a large skillet and add the onion, turkey, and garlic. Cook until the meat is browned.
Drain the excess grease and add the can of tomatoes, mushrooms, zucchini pulp, and all of the spices.
Simmer the filling for 10 minutes, stirring frequently.
Spoon the mixture into the zucchini halves and sprinkle with the mozzarella.
Bake for 35 to 45 minutes or until the Zucchini is tender and the cheese is bubbly.