This recipe is inspired by my culinary hero, Bobby Flay . The original can be found here: link
- 2 tablespoons olive oil
- 1 small zucchini – diced
- 1 red pepper – diced
- 1 green pepper – diced
- 5 cloves garlic – minced
- ½ teaspoon red pepper flakes
- Dash of salt and ground pepper
- 1 large egg – lightly beaten
- 1 tablespoon fresh thyme – chopped
- ¼ cup fresh parsley – chopped
- 1 ½ pounds ground turkey
- 1 cup panko breadcrumbs
- ½ cup parmesan “cheese”
- ¼ cup ketchup
- 2 tablespoons balsamic vinegar
Preheat the oven to 425 degrees. Heat the oil in a large sauté pan over high heat. Add the zucchini, peppers, garlic and ½ teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.
Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, “cheese,” ketchup, balsamic vinegar, and the cooled vegetables; mix until just combined.
Gently press the mixture into a bread pan. Bake for 1 to 1 ¼ hours, until 165 degrees. Let rest for 10 minutes before slicing.