Stuffed Bell Peppers and Zucchini

from Giada

2 T olive oil
1 small onion grated
¼ c. chopped Italian parsley
1 large egg
3 T ketchup
3 garlic cloves minced
1 tsp salt
¼ tsp pepper
1/3 c. grated parmesan
¼ c. dried bread crumbs
1 lb. ground turkey
2 zucchini ends removed and halved
3 bell peppers any color
1 ½ c. marinara sauce

Preheat oven to 400 degrees. Drizzle the olive oil into a 9x13 pan. Whisk onion, parsley, egg, ketchup, garlic, salt and pepper in large bowl to blend. Stir in cheese and bread crumbs. Mix in the turkey. Cover and refrigerate. Using a spoon, carefully scrape out the seeds and inner flesh from the zucchini, leaving 1/8 in thick shells. Be careful not to go through the skin. Fill zucchini and pepper halves with the turkey mixture, dividing equally and mounding slightly. Arrange the vegetables in the baking dish. Pour marinara sauce over the stuffed vegetables. Bake uncovered until the vegetables are tender and beginning to brown and a thermometer inserted into filling registers 165 degrees, about 45 min.