Preheat oven to 400 degrees F and grease a 9x13inch casserole dish with olive oil.
Using as evenly sized zucchini as possible so they cook evenly, slice off the ends, then slice them in half, lengthwise. Using a spoon, we’re going to carefully hollow out the inside of the zucchinis by scraping along the seeds and removing them. You want to remove all the seeds and then a little more to make them "boats." Set the zucchini and removed seeds aside. Make sure to reserve the seeds and inner flesh of the zucchini because we’ll be adding it to the sauce.
Heat olive oil in a large skillet over medium-high heat.
Add the diced yellow onion and shallot to the oil and cook until it starts to sweat. Then, add the ground turkey to the pan. Break the turkey into crumbles and cook until the meat is browned well.
Add the scooped-out zucchini seeds to the pan, along with minced garlic and sliced mushrooms, and cook until the mushrooms are tender, about 6-8 minutes.
Add cooked quinoa, dried oregano, basil, thyme, sea salt, and ground black pepper, and stir to combine.
Add the crushed tomatoes and stir to combine, then heat through.
Line the zucchini, cut-side-up, into the greased baking dish and lightly season with sea salt and black pepper.
Pour the meat sauce over the hollowed out zucchini "boats" and sprinkle lightly with the parmesan cheese.
Bake in the oven for 15-20 minutes, or until the zucchini is tender.
To cook quinoa, the ratio is 1 cup of uncooked quinoa to 2 cups of liquid (I like to use low sodium chicken broth). Bring the uncooked and liquid to a boil in a saucepan. Reduce heat to low, cover, and simmer until tender and most of the liquid has been absorbed, about 15 to 20 minutes. Fluff with a fork.