Ground turkey, italian herbs, garlic, and marinara.
This sounds like a pretty awesome dish.
This delicious stuffed zucchini recipe can be served as either a sidedish or a maindish.
This breakfast casserole topped with runny eggs by F&W’s Grace Parisi develops a terrific texture as it cooks slowly in a glass dish (which makes it easy to see when the bottom is perfectly browned). As one F&W editor remarked on tasting it, “I worship the crisp bottom and the chewy, moist bread.”