Bring a large pot of water to a boil and pre-heat oven to 350.
Slice zucchini in half lengthwise and use a spoon (or melon baller) to scoop out the center, leaving about 1/4 inch zucchini shell all around (see video for demonstration). Be sure to save the zucchini you scooped out.
Place zucchini in pot of boilingwater for one minute.
Heat olive oil in a large skillet over medium-high heat before adding in ground turkey. Using a wooden spoon or spatula to break the meat into smaller pieces and cook until lightly browned.
Add in garlic, onion, green peppers, zucchini meat, Italian seasoning, strained tomatoes, salt, and pepper. Mix everything together and simmer for about 15 minutes or until the veggies are tender and all the flavors have come together.
Place zucchini halves in a baking dish and fill each zucchini boat with about 1/2 cup filling. Top each turkey stuffed zucchini boat with 1 tbsp. shredded mozzarella cheese.
Cover with aluminum foil and bake for 30 minutes or until the cheese has melted and everything has heated through. Enjoy!