Stuffed Zucchini Casserole

At the Farmer's Markets and in the gardens, the zucchinis are getting HUGE. I bought this particular one and decided to tackle the Italian-American favorite, Stuffed Zucchini. I seem to have very little time these days to cook and it seems we eat out more than eating at home. So, I am attempting to write and find recipes that are simple and don't generate a ton of dishes. Casseroles accomplish this quite well, and they become wonderful lunches for the next day.

Ingredients
1 large zucchini, or 4 smaller ones, cut in half and the seeds scooped out with a spoon
1 pound lean ground turkey
¼ cup white wine
⅓ cup finely chopped onion
½ teaspoon crushed red pepper flakes
3 cloves garlic, finely chopped
¼ cup panko bread crumbs
3 teaspoons fresh chopped basil
1 teaspoon fresh chopped rosemary
3 teaspoons fresh chopped parsley
Salt and pepper
¼ cup Parmigiano-Reggiano cheese
 ½ cup Mozzarella cheese

1 pound whole-wheat penne
½ jar of your favorite pasta sauce (recommended: basil tomato sauce)

In a large pot, boil 3 quarts of salted water. When the water is to a boil, add the pound of pasta. When the pasta is al dente, pour the drained pasta into a large baking dish (9"× 13"× 2" glass pyrex) and combine with the bottled pasta sauce.

In a large skillet over medium, cook onions until translucent. Add the turkey, breaking up with a spoon, and cook until no longer pink. Drain off the fat. Add the white wine and cook for 5 minutes. Add herbs, pepper flakes, and garlic. Cook 5 minutes. Take off the heat.

Place both halves on top of the pasta in the baking dish, sprinkle a little bit of the bread crumbs in each half. Fill the halves with the cooked meat mixture. Sprinkle panko bread crumbs on top. Finally, top the halves with mozzarella and Parmigiano-Reggiano. Bake at 350℉ for 25 minutes or until the cheese is brown and bubbly.