I've been making stuffed zucchini for years, but it wasn't until my neighbor gave me a bag of enormous zucchini from her garden that I really perfected this recipe. You know how it goes with zucchini, one day they're the perfect size and the next they're baseball bats. These giants are actually perfect for stuffing though, and I learned to appreciate their thick walls and spacious centers. The combination of ground turkey and rice makes this dish hearty without being heavy. I use jasmine rice because it holds up well and doesn't get mushy, but any long grain rice works. The turkey stays moist because we're essentially braising it inside the zucchini, and the vegetables release their juices as everything cooks together. I add diced onions and carrots to the filling for sweetness and texture. What I love about this recipe is how forgiving it is. If your zucchini are smaller, just adjust the filling amount. If they're huge, make extra filling and stuff them generously. The cooking time varies a bit depending on size, but you'll know they're done when a knife slides through the zucchini walls easily and the filling is hot throughout. This makes a complete meal on its own, though I often serve it with a simple salad or some crusty bread. It's particularly good in late summer when zucchini are abundant and you need creative ways to use them up. The leftovers reheat beautifully in the oven, and the flavors actually improve overnight.