Turkey-Zucchini Meatloaf

2 tablespoons vegetable oil

1 onion, diced

1 medium zucchini, 

shredded on a box grater

4 cloves garlic, minced

1 pound ground turkey

1 egg

3 cups cornflakes, finely crushed

2 tablespoons grated Parmesan

2 tablespoon tablespoons chopped parsley

Salt and pepper to taste

Heat oven to 350 F. 

In a medium skillet over medium high, heat oil until hot. Add onion and cook until translucent, about 3 minutes. Add zucchini and garlic and cook until zucchini is wilted, about 3 minutes. Remove from heat and let stand until cool enough to handle.

In a mixing bowl, combine turkey, egg, cornflakes, Parmesan and parsley. Use a spatula or your hands to mix together. Add cooked vegetables and fold in. Season mixture to taste with salt and pepper. 

Transfer mixture to loaf pan and bake for 45 to 50 minutes until cooked through. Let stand 10 minutes before cutting into slices.