What’s for dinner? Stuffed Zucchini

Zucchini are one of my favorite vegetables to cook with. Everyone in the family likes it and I’m always looking for new ways to cook with it. I adapted this recipe from one I found on Pinterest. I was lacking a few ingredients and was in too much of a hurry for those extra little steps anyway. 
Simple Stuffed Zucchinis 

2 large zucchini or yellow squash, about 12 inches long
2 tsp. garlic powder
2 tsp. onion powder1 lb. ground turkey
2 cups of your favorite spaghetti sauce
2 cups italian blend shredded cheese

Preheat oven to 350F/175C. Brown ground turkey on the stovetop and drain. Return to pan. Add tomato sauce and simmer until the mixture has thickened and liquid has cooked off, about 10 minutes, then turn off heat.

While meat cools, cut zucchini into 2 inch thick slices, discarding ends. Use a sharp knife and a spoon (or melon baller) to hollow out a cup in each zucchini slice, leaving just over 1/4 inch of zucchini flesh. Be careful not to get too close to the skin or the bottom or the cups will leak liquid when they cook. (I got too close and mine leaked.)

Spray baking sheet with nonstick spray and stand up zucchini cups, open end up. Stir 1 1/2 cups grated cheese into the cooled meat mixture (it doesn’t need to be completely cool), then spoon the meat-cheese mixture into zucchini cups, pressing down with the spoon and mounding it up a little over the top of the zucchini.

Bake zucchini cups for 20 minutes, then remove from oven and use remaining cheese to top each one with a generous pinch of cheese. Put back in oven and bake 10-15 minutes more, until zucchini is slightly soft when pierced with a fork and cheese is melted and lightly browned. Serve hot.


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