Preparation Steps

• Heat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
• Trim the zucchini ends and slice each in half lengthwise. Scoop out the seeds and some flesh with a spoon to create a cavity, leaving about 1/4 inch of flesh so the boats keep their shape. Arrange cut-side up on the prepared baking sheet.
• Roast the empty zucchini halves for 8–10 minutes to begin softening them. This step reduces the final bake time and helps prevent watery boats.
• While the zucchini roasts, warm a large nonstick skillet over medium heat. Add the chopped onion and cook, stirring, until soft and translucent, about 4 minutes.
• Add the ground turkey to the onions. Season lightly with salt and pepper and break the meat into small pieces with a spatula. Cook until the turkey is no longer pink, about 7–9 minutes.
• Pour the marinara into the skillet with the turkey and sprinkle in the Italian seasoning. Stir to combine, reduce heat to low, and simmer 2–3 minutes so the flavors meld and the sauce thickens slightly.
• Remove the partially roasted zucchini from the oven. Spoon the turkey-marinara filling into each zucchini cavity, dividing it evenly among the halves.
• Sprinkle the filled boats with the grated Parmesan, if using. Return to the oven and bake uncovered for 12–15 minutes, until the zucchini is tender when pierced and the filling is hot.
• If you like a browned top, place the baking sheet under the broiler for 1–2 minutes—watch closely so the cheese doesn’t burn. Remove from the oven and let rest 5 minutes before serving.