1 onion, finely chopped
1 garlic clove, crushed
2 lb/ 900g extra lean ground turkey
1 tbsp chopped fresh parsley
1 tbsp chopped fresh chives
1 tbsp chopped fresh tarragon
1 egg white, lightly beaten
2 zucchini, 1 medium, 1 large
sea salt and pepper
tomato and herb sauce to serve (optional)
Line a nonstick loaf pan with baking parchment. Place the onion, garlic, and turkey in a bowl, add the herbs, and season to taste with salt and pepper. Mix together with your hands, then add the egg white bind.
Press half of the turkey mixture into the bottom of the pan. Trim and thinly slice the medium zucchini and tomatoes and arrange the slices over the meat. Top with the rest of the turkey mixture and press down firmly.
Cover with a layer of kitchen foil and place in a roasting pan. Pour in enough boiling water to come halfway up the sides of the loaf pan. Bake in a preheated oven, 375F or 190C, for about 1-1 ¼, removing the foil for the last 20 minutes of cooking. Test that the loaf is cooked by inserting a toothpick into the center – the juices should run clear. The loaf will also shrink away from the sides of the pan.
Meanwhile, trim the ends from the large zucchini. Using a vegetable peeler cut the zucchini lengthwise into thin slices. Bring a pan of water to a boil and blanch the zucchini ribbons for 1-2 minutes until just tender. Drain them and keep them warm.
Remove the turkey loaf from the pan and transfer to a warm serving platter. Drape the zucchini ribbons over it and serve with sauce if desired.