Follow these step-by-step instructions to make your Turkey Quinoa Stuffed Zucchini boats:

Preparing the Zucchini Boats

1. Preheat your oven to 375°F (190°C).
2. Wash the zucchinis thoroughly under running water to remove any dirt or debris.
3. Slice each zucchini in half lengthwise and use a spoon to scoop out the inner flesh, creating hollow boats. Be sure to leave about ¼-inch thickness around the edges to maintain structure.
4. Chop the scooped-out zucchini flesh finely and set it aside for the filling.

Preparing the Filling

5. Heat olive oil in a large skillet over medium heat.
6. Add the chopped onion and garlic to the skillet and sauté until the onion becomes translucent.
7. Add the ground turkey to the skillet, breaking it up with a spatula. Cook until the turkey is browned and cooked through.
8. Stir in the chopped zucchini flesh, diced tomatoes, cooked quinoa, oregano, basil, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together.
9. Remove the skillet from heat and let the filling cool slightly.

Assembling the Zucchini Boats

10. Place the zucchini boats onto a baking sheet lined with parchment paper.
11. Spoon the turkey-quinoa filling into each zucchini boat, pressing down gently to ensure they are well-filled.
12. Sprinkle shredded mozzarella cheese over the top of each filled zucchini boat.

Baking

13. Bake in the preheated oven for 20-25 minutes, or until the zucchinis are tender and the cheese is melted and golden brown.

Garnishing

14. Remove from the oven and let them cool for a few minutes.
15. Garnish with fresh parsley before serving.