#1 Preheat your oven to 375°F #2 Cut the zucchini in half lengthwise, and scoop out the insides with a spoon, creating boat-like shapes. Leave about 1/4 inch of flesh on the zucchini. Chop the scooped zucchini flesh finely and set it aside #3 In a large skillet, cook the ground turkey over medium heat until it's browned. Add the chopped onion and minced garlic to the skillet and sauté until they're softened, about 2-3 minutes. Stir in the chopped zucchini and cook for an additional 3-4 minutes until it's tender #4 Add the can of diced tomatoes to the skillet and sprinkle in the dried oregano. Season with salt and pepper to taste. Cook for a few more minutes until the mixture thickens slightly #5 Place the zucchini boats in a baking dish and fill each boat with the turkey and tomato mixture. Sprinkle mozzarella cheese and grated Parmesan cheese over the top of each zucchini boat #6 Cover the baking dish with aluminum foil and bake for 20 minutes in the preheated oven #7 Remove the foil and bake for an additional 10 minutes or until the zucchini is tender and the cheese is bubbly and lightly browned. Garnish with fresh basil and enjoy!