Halve zucchini lengthwise and scoop out the centers leaving ¼ to ½ inch thick walls. Sprinkle cut sides with ½ teaspoon salt and let them drain on paper towels for 15 minutes. Pat dry before stuffing.
4 medium zucchini, 0.5 tsp salt
Heat 2 tablespoons olive oil in a skillet over medium-high heat. Sauté diced onion and bell pepper for 3 to 5 minutes until softened. Add minced garlic and cook for 30 seconds. Add ground turkey and cook 6 to 8 minutes until no pink remains and internal temperature reaches 165°F.
1 whole onion, 1 whole bell pepper, 3 cloves garlic, 1 lb ground turkey, 2 tbsp olive oil
Stir ¾ cup tomato sauce and Italian seasoning into cooked turkey mixture. Simmer 2 to 3 minutes to thicken slightly. Season with salt and pepper as desired, then remove from heat.
1 cup tomato sauce, 2 tsp Italian seasoning, 1 lb ground turkey
Arrange zucchini halves cut side up in a baking dish with about 1-inch gaps. Divide turkey filling evenly among the boats. Top each with shredded mozzarella and grated parmesan. Bake uncovered at 375°F for 25 to 30 minutes until zucchini is tender and cheese is melted.
4 medium zucchini, 1 lb ground turkey, 1 cup mozzarella cheese, ¼ cup parmesan cheese
Switch oven to broil and move baking dish to the top rack. Broil for 2 to 3 minutes, watching carefully until cheese develops golden spots. Let the boats rest 5 minutes before serving.
1 cup mozzarella cheese, ¼ cup parmesan cheese
