Preheat your oven to 375 degrees. Cook the quinoa first: combine the rinsed quinoa with the water or broth in a small saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 13 to 15 minutes until all liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

While the quinoa cooks, cut each zucchini in half lengthwise. Use a spoon or melon baller to scoop out the center flesh, leaving about a 1/4-inch shell. Save the scooped flesh, chop it roughly, and set it aside. It will go into the filling. Lay the zucchini halves cut side up in your baking dish, sprinkle lightly with salt, and let them sit for 10 minutes. Pat dry with paper towels before filling.

Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3 to 4 minutes until softened. Add the garlic and cook for 30 seconds until fragrant. Add the ground turkey and break it up with a wooden spoon. Cook for 6 to 8 minutes, stirring occasionally, until the meat is cooked through with no pink remaining.

Stir the chopped zucchini flesh, drained diced tomatoes, Italian seasoning, garlic powder, salt, and pepper into the skillet. Cook for 2 minutes to let the tomatoes meld in. Remove the skillet from heat and fold in the cooked quinoa. Taste and adjust salt if needed.

Spoon the filling generously into each zucchini half, mounding it slightly above the edge. Sprinkle mozzarella evenly over the tops of all eight boats.

Bake uncovered at 375 degrees for 22 to 25 minutes, until the cheese is melted and lightly golden and the zucchini edges are tender when pierced with a fork. The zucchini should still hold its shape and not look collapsed. Garnish with fresh parsley and serve warm. Two halves make a full adult serving.