Prep the zucchini: Trim ends and slice each zucchini lengthwise. Use a spoon to scoop out the seeds and some flesh, leaving about 1/4-inch walls. Chop about half of the scooped zucchini and reserve it for the filling.

Season the boats: Lightly brush the cut sides with olive oil and sprinkle with a pinch of salt and pepper. Set aside.

Sauté aromatics: Heat the remaining olive oil in a skillet over medium heat. Add onion and cook 3–4 minutes until soft. Stir in garlic for 30 seconds.

Brown the protein: Add ground turkey. Cook, breaking it up, until no longer pink, 5–6 minutes. Season with Italian seasoning, red pepper flakes, salt, and black pepper.

Add zucchini and sauce: Stir in the chopped zucchini flesh and cook 2 minutes to soften. Add marinara and simmer 2–3 minutes. If using rice or quinoa, fold it in now.

Cheese it up: Remove from heat. Stir in Parmesan and parsley or basil. Taste and adjust salt and pepper.

Fill the boats: Spoon the mixture into the zucchini shells, mounding it slightly. Top evenly with shredded mozzarella.

Air fry: Preheat air fryer to 375°F (190°C) for 3 minutes. Spray the basket. Arrange stuffed zucchini in a single layer (work in batches if needed). Air fry 8–12 minutes, until zucchini is tender and cheese is browned in spots.

Finish and serve: Let rest 2 minutes. Garnish with more herbs and a dusting of Parmesan if you like. Serve warm.