Prep the zucchini: Preheat the oven to 400°F (200°C). Trim the ends of the zucchini and slice each one in half lengthwise. Use a spoon to scoop out the centers, leaving a 1/4-inch border to form boats. Chop about half of the scooped zucchini flesh and reserve it for the filling; discard the rest or save for another recipe.

Season and par-bake: Place zucchini halves cut-side up on a baking sheet lined with parchment. Brush with 1 tablespoon olive oil and sprinkle with a pinch of salt and pepper. Bake for 10 minutes to soften slightly. Remove and set aside.

Sauté aromatics: While the zucchini bakes, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add onion and bell pepper. Cook for 3–4 minutes, stirring, until softened. Add garlic and cook 30 seconds, just until fragrant.

Cook the turkey: Add the ground turkey to the skillet. Season with salt, black pepper, Italian seasoning, smoked paprika, and red pepper flakes. Cook, breaking it up with a spatula, until no longer pink and lightly browned, about 6–8 minutes.

Add zucchini and creaminess: Stir in the chopped zucchini flesh and cook 2 minutes to release moisture. Reduce heat to low. Add cream cheese and heavy cream. Stir until the cream cheese melts and coats the turkey evenly.

Finish the filling: Stir in Parmesan, half of the mozzarella, fresh parsley or basil, and lemon zest if using. Taste and adjust seasoning with more salt and pepper as needed. The mixture should be thick, creamy, and spoonable.

Fill the boats: Spoon the creamy turkey mixture evenly into the par-baked zucchini boats, mounding slightly. Top with the remaining mozzarella.

Bake: Return to the oven and bake for 12–15 minutes, until the zucchini is tender and the cheese is melted and bubbling with light golden spots.

Garnish and serve: Let rest 5 minutes. Sprinkle with extra herbs and a pinch of Parmesan if you like. Serve warm.