I decided to knock out another stuffed zucchini recipe. This time I made Stuffed Summer Squash, which happened to call for 8 ounces each of yellow squash and zucchini. I figured it wouldn’t hurt if I just used all zucchini.
In addition to that change, I didn’t top all of the squash with breadcrumbs. I sprinkled panko instead of Italian breadcrumbs on two of the halves, and I sprinkled a little Parmesan cheese on one of those for Alex. That way I could try the squash both with and without breadcrumbs, and Alex could compare the un-topped squash to the one with the cheesy breadcrumbs.
This was only okay. Alex enjoyed the one with the cheese-breadcrumb mixture. I think that the cheese probably made the dish, though. It wasn’t very exciting to me. The tomatoes really cooked down, and I find ground turkey to be a little boring. I wouldn’t bother trying this recipe if you’re not going to make it with the topping as it calls for it.