Preheat the Oven - Preheat the oven to 375°F (190°C). - Make sure your oven is fully preheated before baking the stuffed zucchini boats for optimal cooking results.

Prepare the Zucchini Boats - Slice off the ends of each zucchini and cut them in half lengthwise. Use a spoon to scoop out the flesh of each zucchini half, leaving about 1/4 inch of flesh remaining. Place the zucchini boats in a baking dish and brush them with olive oil. - Be careful not to scoop out too much of the zucchini flesh, or the boats will be too delicate and won't hold the stuffing. Save the scooped-out flesh for future use in soups, stews, or smoothies.

Cook the Stuffing - Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey and cook until no longer pink, breaking up any large clumps with a wooden spoon. Add the onion and garlic and cook until softened, about 3 minutes. Add the red bell pepper and tomato and cook for another 2 minutes. Remove the skillet from heat and stir in the chopped parsley, dried oregano, salt, and black pepper. - Be sure to cook the stuffing until the veggies are tender and the flavors have melded together nicely. You can also add your favorite herbs and spices at this stage to customize the dish to your liking.

Stuff the Zucchini Boats - Divide the stuffing evenly among the zucchini boats, pressing it down gently with the back of a spoon. Sprinkle the grated Parmesan cheese over the top of each boat. - Make sure each boat is filled to the top with the stuffing, but don't over-stuff them or they will be difficult to handle and may fall apart during cooking.

Bake the Zucchini Boats - Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes, or until the zucchini boats are tender and the cheese is golden and bubbly. - Keep an eye on the zucchini boats during the second half of cooking, as the cheese can burn quickly if left unattended. Serve the boats hot, garnished with extra chopped parsley or a squeeze of lemon juice, if desired.