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1
Place an oven rack in the center of the oven.
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2
Preheat the oven to 400 degrees F. Spray 2 heavy baking sheets with vegetable oil cooking spray.
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3
In a small bowl, combine the bread and milk.
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4
Set aside to allow the bread to absorb the milk, about 15 minutes.
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5
For the vegetables: Using a melon baller, remove the flesh from the zucchini, leaving a 1/2-inch border around the edges.
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6
Reserve the flesh.
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7
Place the zucchini and peppers, hollowed-out sides up, on the prepared baking sheets.
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8
Season with the salt and pepper.
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9
For the filling: Place the zucchini flesh in a food processor.
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10
Add the garlic, carrot, celery, shallot, oregano, salt and pepper.
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11
Blend until all the vegetables are finely chopped.
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12
In a medium nonstick skillet, heat the oil over high heat.
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13
Add the blended vegetable mixture and cook, stirring occasionally, for 5 minutes.
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14
Add the wine and cook until all the liquid has evaporated, about 5 minutes.
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15
Set aside to cool.
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16
In a medium bowl, combine the cooked vegetables, turkey, egg, 1 cup Parmesan and the bread mixture.
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17
Using a wooden spoon, mix the ingredients until well combined.
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18
Spoon the filling into the hollowed-out vegetables.
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19
Sprinkle the remaining 1/2 cup Parmesan on top of the filling.
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20
Drizzle with olive oil and bake until the vegetables are tender and the tops are golden brown, 45 to 50 minutes.
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21
Transfer the vegetables to a platter and serve.
