Ever try something that is so perfectly ready for adaptation that you instantly begin dreaming of ways to make it better?  A chocolate chip cookie leads you to a dark chocolate cherry cookie.  Or a piece of pumpkin pie leads you to spiced sweet potato pie.  Well, that was my experience with zucchini boats.  So versatile.  So healthy.  So easy.  So many possibilities!

Zucchini makes a perfect vessel for a variety of fillings.  The insides of the zucchini are easy to scoop out, leaving a sturdy shell that is just asking to be heaped full of delicious goodness.  Choose from an Italian filling with tomato sauce, peppers and topped with mozzarella cheese or a Southwestern filling with black beans, green chilies and topped with cheddar cheese (and sour cream!).  With all these flavor combos, you will never again be screaming “What can I do with all this zucchini?!?!”

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People, I have to apologize in advance about this dish.  I have been making this bowl of deliciousness every week for the past month and it’s taken me this long to share it with you.  I’ve been a recipe hog.  If we were in kindergarten I’d be given a time-out for not sharing.  Don’t worry, my guilt over keeping this truly perfect weeknight fall/winter dinner recipe to myself is punishment enough.

I hope that after diving into a bowl of this warm, comforting Italian stew you will find it in your heart to forgive my selfishness. If that isn’t enough, hopefully after you discover that it takes literally 30 minutes to make this entire, one-pot meal (30 minutes including the time it takes to chop the onions and the peppers!!) you will begin to understand why I’ve been making it every week. If even that isn’t enough, I suspect that after your family begins to ask for this stew every week without fail, you will come back and thank me.

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Quick — Name the number one preconceived notion about turkey burgers … 3 … 2 … 1 … you said they are dry and have no flavor, right?  This ingenious recipe from Cook Yourself Thin is going to convert you into a lifetime turkey burger lover.  I promise.  I was never a big turkey burger fan because they generally tasted like dried out sawdust.  This recipe incorporates diced green chilies in the burgers which not only keep the burgers profoundly moist (even if you over cook them!) and but also give them a flavorful kick in the behind!

No joke, I’ve eaten these burgers three times in the last two weeks.  They are just that good!  When I was asked to whip up a recipe for an interview segment on WithJosh.com, these turkey burgers were the first thing that came to mind.  Yes, you read that right … an interview segment!  My first interview!  Cooking up the burgers was a blast and the best part was that we got to eat all the leftovers.

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