Stuffed Zucchini

This is a recipe from Giada De Laurentiis from Food Network. I saw this on one of her shows a few years ago and have been making it ever since. It always gets rave reviews! **Warning** This recipe can be costly to make due to some of the ingredients.

Stuffed Zucchini

2 TBSP olive oil

1 small onion, grated

1/4 cup chopped fresh Italian parsley leaves

1 large egg

3 TBSP ketchup

3 garlic cloves, minced

1 tsp salt

1/4 tsp freshly ground black pepper

1/3 cup Pecorino Romano cheese - this can get expensive!

1/4 cup dried plain bread crumbs

1 lb ground turkey

5 or 6 zucchini - varies according to size.

1 1/2 cups marinara sauce

Preheat oven to 400 degrees.

Lightly drizzle the olive oil into a 9x13 baking dish. Whisk the onion, parsley, egg, ketchup, garlic, salt and pepper in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the turkey. (Once you add the turkey, I've found it's easier to mix with your hands.) Cover and refrigerate the turkey mixture.

Using a melon baller or spoon, carefully scrape out the seeds and inner flesh of the zucchini, leaving 1/8 inch thick shells. Be careful not to pierce through the skin. (I cut them in half so they're a little easier to work with.) Fill the zucchini halves with the turkey mixture, dividing equally and mounding slightly. Arrange the stuffed zucchini in the baking dish and pour the marinara sauce on top.

Bake uncovered until the zucchini is tender and beginning to brown and a thermometer inserted into the filling reaches 165 degrees - which takes about 45 minutes or so. Once they're cooked and out of the oven, I like to add some more fresh grated Pecorino Romano cheese on top... mmmmmmmmmmm Serve with pasta and a salad and bread. OH BOY!!!