My wonderful neighbor and good friend, Harriet, came over today and taught me how to make stuffed zucchini. I had no idea if my kids were even going to eat this, but it was worth a try and I thought we needed a new recipe. Harriet told my kids that she had prepared a special dinner for them and that they had to try it. They were skeptical at first but after a few bites G1 exclaimed that he “LOVED it” (INCLUDING THE ZUCCHINI!) and when could we have it again. G2 wasn’t so excited about the zucchini, but he quickly noticed the bowl of leftover stuffing and he chowed that down! 
Harriet’s Stuffed Zucchini
Sauté ½ large onion in olive oil then brown with 1 to 1 ½ pounds of ground turkey. After it is done browning, add one can (26 ounces) spaghetti sauce, Italian seasonings, ½ c. uncooked rice and 2 grated (or put in food processor) carrots. Simmer this and add more water as needed to cook the rice.
Take 4-6 small/medium size zucchini and remove seeds/pulp and hollow out so that you have a shell. Reserve seeds/pulp and cook in microwave for about 3-4 minutes, then allow it to drain off its liquid. Dispose the liquid from the cooked zucchini and then put the cooked pulp/seeds into a food processor until it is in tiny pieces. Now, add this cooked zucchini to the turkey burger mixture.
Fill zucchini boats with mixture and sprinkle with parmesan cheese. Cook for about 45 minutes/1 hour or until tender at 350 degrees.
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