Preparation

• Preheat your oven to 400°F (200°C). Slice the zucchini in half lengthwise and use a spoon to scoop out the seeds and some of the flesh, creating 'boats.' Be careful not to scoop too deep. Lightly sprinkle the zucchini boats with salt, pepper, and the Italian seasoning. Place them cut-side up in a 13x9 baking dish.
• Heat olive oil in a large skillet over medium heat. Add the onion and red bell pepper, cooking until softened (about 3–4 minutes). Stir in the garlic and cook for 30 seconds until fragrant. Add the ground turkey, breaking it up with a spatula, and cook until no longer pink (about 5–7 minutes). Mix in the marinara sauce and simmer for 3–4 minutes. Adjust salt and pepper to taste.
• Spoon the turkey mixture evenly into each zucchini boat. Sprinkle mozzarella cheese over the top of each stuffed zucchini.
• Cover the baking dish loosely with foil and bake for 20 minutes. Remove the foil and bake for an additional 5–10 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
• Serve warm, garnished with fresh basil or parsley if desired.