Monday---

Stuffed Zucchini and Bell Peppers
1 small onion, grated
¼ cup chopped fresh parsley
1 large egg
3 Tbsp ketchup
3 garlic cloves, minced
1 tsp salt
¼ tsp pepper
1/3 cup grated cheese; Parmesan, Romano, Fontina (any kind you have on hand works)
¼ cup bread crumbs
1lb ground turkey, preferably dark meat
2 zucchini, ends removed, halved lengthwise
2 green bell peppers, halved and seeded
Can also use, red, yellow and orange bell peppers.
1&1/2 cup marinara sauce

Preheat oven to 400. Lightly drizzle olive oil into a 13x9 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. Cover and refrigerate. Using a spoon or melon baller, carefully scrape out the seeds and inner flesh from the zucchini.(see above picture) Be careful not to pierce through the skin. Fill the zucchini and pepper halves with the turkey mixture, dividing equally. Arrange the stuffed vegetables in the baking dish. Pour the marinara sauce over the vegetables.( I use crushed tomatoes, or canned diced tomatoes simmered with some herbs.) Bake uncovered until the vegetables are tender and the filling registers 165 degrees F, about 45 minutes.

We served this with a side salad, toasty wheat bread, and some noodles for the kiddos. For dessert, some brownies. On the menu tonight, Quesadillas. Yum!