Preheat oven to 400 F.

Cut zucchini in half lengthwise. Remove the inner seeds and membrane by scooping them out with a spoon. Drizzle the zucchini with 1 tablespoon of olive oil and place in a baking dish. Set aside.

Add remaining 1 tablespoon of olive oil to a large pan over medium high heat. Add diced onion and cook, stirring frequently, until soft and fragrant for about 5 minutes. Add in ground turkey, using a wooden spoon to break it apart. Cook, stirring occasionally, for about 8 more minutes, until turkey is cooked through Season with salt and pepper.

Add the tomato sauce to the pan and stir. Let it simmer for another 5 minutes, until slightly thickened.

Pour the tomato sauce/turkey mixture evenly into zucchini boats. (Note: there might be extra leftover. Eat as is or store in an airtight container in the fridge for 3 days).

Bake zucchini in preheated oven for about 15 minutes, until zucchini has softened.

Remove zucchini from the oven and spoon cheese on top (about 2 tablespoons per zucchini boats). Put oven on broil and place zucchini boats back in oven. Broil for 5 minutes until cheese is melted and golden (watch carefully so that cheese doesn’t burn).