Cut zucchini in half, lengthwise. Scoop out the seeded flesh of each zucchini half, so there is space to stuff them. Reserve the flesh.

If zucchini halves are not stable, cut off a very thin slice at the bottom to stabilize, then set them aside.

Preheat the oven to 350°F.

Preheat a cooking pan with oil.

Sauté diced onion, tomato, and jalapeno until fragrant.

Add ground turkey and break it up as much as you can. Add zucchini flesh. Cover and cook over medium heat, until about half way done.

Stir well and chili, garlic and onion powder. Mix well and cook until turkey is done. Taste to see if you need to adjust.

Place zucchini boats into lightly greased baking pan. Stuff each boat with cooked turkey mixture.

Bake for 25 minutes.

Top each zucchini boat with shredded pepper jack cheese (if using) and bake until cheese is melted.

Take boats out of the oven and enjoy!

Serving tips: Top each boat with lettuce, tomato right before serving.