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Heat oven to 425 degrees.
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Spray 9x13 baking dish lightly with non stick cooking spray.
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Cut zucchini lengthwise and use a small spoon to to scrape out the center.
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Brush zucchini with 2 teaspoons of olive oil and sprinkle with 1/2 teaspoon of kosher salt, several turns of freshly ground pepper and 1/4 teaspoon of garlic powder.
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Roast zucchini for about 20 minutes, or until it starts to soften.
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While zucchini is roasting, prepare ground turkey and tomato sauce.
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In a large saute pan, cook diced onions and garlic in 1/2 tablespoon of olive oil over medium high heat.
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Once onions have started to soften, add ground turkey and brown until cooked through.
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Stir in crushed tomatoes and bring to a boil.
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Reduce heat to medium and let simmer.
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Stir in 1/2 teaspoon of kosher salt and freshly ground pepper to taste.
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Once zucchini is ready, remove from oven and fill each boat evenly with turkey tomato sauce mixture.
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Top with shredded mozzarella cheese and return to oven just until cheese melts.
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Once mozzarella is melted. remove from oven and sprinkle with parmesan cheese and parsley.