Preheat and prep: Heat the oven to 400°F (200°C). Line a baking sheet or 9x13-inch dish with parchment for easy cleanup.

Prepare the zucchini: Trim the ends and slice each zucchini lengthwise. Use a spoon to scoop out the centers, leaving a 1/4-inch shell. Chop about half of the scooped flesh and set it aside for the filling; discard the rest or save for another recipe.

Season the boats: Place zucchini halves cut-side up on the tray. Lightly brush with olive oil and sprinkle with a pinch of salt and pepper.

Sauté the aromatics: Warm the olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 3–4 minutes. Stir in garlic and cook 30 seconds until fragrant.

Cook the protein: Add ground turkey. Break it up with a spoon and cook until no longer pink, 5–6 minutes. Drain excess fat if needed.

Add zucchini and sauce: Stir in the chopped zucchini flesh, crushed tomatoes, tomato paste, Italian seasoning, smoked paprika, red pepper flakes, salt, and black pepper. Simmer 3–4 minutes to thicken slightly.

Fold in grains: Add the cooked brown rice or quinoa. Taste and adjust seasoning. The mixture should be savory and saucy but not watery.

Fill the boats: Spoon the mixture into each zucchini shell, mounding it slightly. Top with mozzarella and a sprinkle of Parmesan.

Bake: Bake for 18–22 minutes, until the zucchini is tender when pierced with a fork and the cheese is melted and lightly golden.

Finish and serve: Let rest 5 minutes. Sprinkle with fresh parsley or basil. Serve warm with lemon wedges if you like a bright finish.