✓ Rinse 4 medium zucchinis under cold water, then pat dry with a clean kitchen towel or paper towels.

✓ Preheat the oven to 375°F (190°C).

✓ In a large bowl, combine 1 pound ground turkey with 1/2 cup pesto, 1/4 cup grated Parmesan cheese, 2 minced garlic cloves, and 1 teaspoon Italian seasoning. Season with salt and pepper to taste.

✓ Halve 1/2 cup cherry tomatoes (if using frozen, thaw and drain).

✓ Place the zucchinis in a large pot of boiling water for 5 minutes or until slightly tender but still firm. Drain and pat dry again to prevent excess moisture from making the stuffing watery.

✓ Spoon about 3 tablespoons of the turkey mixture into each zucchini half, pressing down gently so it fills but doesn’t overflow.

✓ Arrange stuffed zucchinis in a single layer on a baking sheet lined with parchment paper. Top each stuffed zucchini with one halved cherry tomato and sprinkle 1 tablespoon of shredded mozzarella cheese over the top.

✓ Bake for 25-30 minutes or until the zucchinis are tender and the cheese is golden brown and bubbly, being careful not to overbake.

✓ After cooking, carefully cut a small slit into each zucchini half to scoop out some of the flesh for stuffing. This ensures the zucchinis won’t split open during baking and adds more texture contrast in the final dish.

✓ In a large mixing bowl, combine 1/2 cup pesto with 2 minced garlic cloves, 1 teaspoon Italian seasoning, and enough shredded mozzarella cheese to make about 4 cups of stuffing. Season with salt and pepper to taste.

✓ Once the stuffed zucchinis are baked, drizzle a little olive oil over them for added flavor before serving.