Preparation Steps

• Preheat your oven to 375°F (190°C). This ensures the perfect environment for cooking your zucchini.
• Slice the zucchini in half lengthwise and scoop out the seeds using a spoon, creating little 'boats' to hold the tasty filling.
• Arrange the zucchini halves on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Set these aside as they await their filling.
• Heat a drizzle of olive oil in a large skillet over medium heat. Then, sauté the minced garlic for about 1 minute until it becomes fragrant and inviting.
• Add the ground turkey to the skillet and cook until it’s browned and cooked through, approximately 7-10 minutes, stirring occasionally.
• Incorporate the pesto, halved cherry tomatoes, Italian seasoning, salt, and pepper into the skillet. Cook for an additional 2-3 minutes until everything is combined and heated through.
• Spoon the turkey and pesto mixture into each zucchini half, gently pressing down to pack it in nicely.
• Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the stuffed zucchini, creating a cheesy layer of goodness.
• Bake in your preheated oven for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
• Cool slightly after removing from the oven before serving. This allows the flavors to settle, making each bite even more delicious!