Preheat your oven to 375 °F (approx. 190 °C) and line a baking tray with parchment paper.

Slice each zucchini in half lengthwise. Using a spoon, scoop out most of the inner flesh to create solid “boats,” leaving a good border so they hold shape. Reserve the scooped‑out zucchini flesh for the filling.

Place zucchini halves cut‑side up on the prepared baking tray. Spray with cooking oil, then season with sea salt and pepper (to taste). Bake until they’re just beginning to soften, about 10 minutes.

While the zucchini bake: heat the olive (or avocado) oil in a large skillet over medium‑high heat. Add the diced onion and cook about 2 minutes until softened. Then add the minced garlic and cook about 1 more minute until fragrant.

Add in the meat (ground turkey, chicken or sausage) and cook, breaking it up with your spatula, until browned.

Stir in the reserved zucchini flesh, the Italian seasonings, and the marinara sauce. Allow the mixture to simmer until the sauce reduces slightly, about 5 minutes.

Remove the pre‑baked zucchini boats from the oven. Carefully fill each half with the meat‑sauce mixture. Then sprinkle the shredded mozzarella evenly over each boat.

Return to the oven and bake until the zucchini are tender and the cheese is melted and lightly golden, about 10 minutes.

Remove from oven, garnish with the fresh chopped parsley or basil, and serve warm