Wash the zucchini and split in half lengthwise. Remove seeds and pulp and reserve in a bowl.

Wash the peppers, cut off the tops, remove the seeds and cut each pepper in half.

In a large pot of boiling water, blanche the zucchini and pepper shells until soft, but still crisp. (about three minutes.) Remove from pot and set aside to drain.

In a frying pan, place the olive oil and heat until shimmering. Place thinly sliced garlic into the pan and saute it until it permeates the oil with garlic flavor. Remove the garlic. Throw in the chopped scallion stems or chives, the seeds and pulp and sauté them until a bit translucent and softened (about three minutes.) Place the mixture in a bowl.

Fry the ground turkey in the oil until browned and no longer pink. Place the meat into the bowl with the seed and pulp mixture.

Add two or three tablespoons of marinara sauce to the bowl and stir in. Add the egg and parmesan cheese. Add 1/4 cup chopped fresh basil. Stir to mix together well. If mixture seems too runny, add more parmesan. This is the filling for the boats.

Take out a 9x13 baking pan and cover the bottom with a layer of marinara sauce. Pat dry the zucchini and pepper shells. Place them on a clean counter, fill them with the filling mixture and place them in the baking pan. Cover the tops of every boat with 2 or 3 tbsps. of  tomato sauce. Then sprinkle the tops with parmesan cheese and then, if using, sprinkle on the grated mozzarella cheese.

Place the pan in a 400° degree oven and bake for 20 to 30 minutes or until bubbling and crusty on top. It should look like the picture in this post.

If you are not baking it right away, cover the pan with foil and refrigerate until