Stuffed Summer Squash

Use beautiful summer zucchini as the base for this baked dish stuffed with turkey mince, vegetables, herbs and spices.
Pour ice water into a bowl. Bring a pot of salted water to a boil. Cut zucchini and zucchini lengthwise in half; place in boiling water. Bring back to the boil; cook until slightly softened, 5 minutes. Transfer the zucchini to iced water. Let cool for 2 minutes. Remove; pat dry.Remove the seeds and fibrous pulp from each half of the squash, leaving a large cavity for the filling. Carefully place in a large, lightly oiled, heat-resistant baking dish.Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 3 minutes. Add the turkey and cook, stirring occasionally, until crumbly, 2 to 3 minutes. Add tomatoes, broth and thyme. Turn up the heat to high and cook, stirring frequently, until the turkey is completely cooked through and some of the liquid has evaporated, 5-7 minutes. Season with salt and pepper.Preheat the oven to 425°F. Place an equal amount of filling on each zucchini half, placing it high in the center. Combine the breadcrumbs with the parmesan cheese, then sprinkle the zucchini mixture and drizzle with 2 tablespoons of olive oil. Bake until golden brown, about 20 minutes.