Cut the zucchini in half lengthwise. Place on a plate and microwave at max for 2-3 minutes or until they're slightly soft to the touch. Using a spoon, scoop out the flesh so that they resemble boats, leaving around 0.2 inch (0.5 cm) thickness all around. Set the flesh aside to use together with the filling. Discard water, if any, from the inside of the zucchini boats or pat them dry with kitchen paper. Set aside.

Heat some oil on medium heat. Add in onion, garlic, sweet peppers, herbes de provence, zucchini flesh (chopped), salt and black pepper to taste. Cook until the veggies are soft.

Add in minced turkey with a bit of salt and pepper. Break up the meat and continue cooking until it's fully cooked. Set aside for 10 minutes or until the filling is slightly cooled.

Add in mixed shredded cheeses and mix everything together.

Brush some oil in a baking pan. Place the zucchini boats inside and sprinkle them with some salt. Scoop previously prepared filling evenly into the zucchini boats, push the filling slightly inside. Place more mixed shredded cheeses on top.

Bake in a preheated oven at 400ºF (200ºC) for 10 minutes or until the cheeses are melted. Serve immediately. Enjoy!