Heat oven to 375 F.

Trim zucchini ends. Halve lengthwise and scoop out inner flesh with a spoon or melon baller, leaving a “boat” for the stuffing. Finely chop the scooped-out flesh and set aside.

In a large skillet on medium high heat, sauté 2 tablespoons oil, reserved chopped zucchini, ground turkey, onion, minced garlic (reserve 1 teaspoon), currants and 1 teaspoon salt, stirring occasionally for 10-15 minutes until liquid is evaporated and turkey is thoroughly cooked.

Halve tomatoes, remove core, and put in blender or food processor with ¼ teaspoon salt and remaining garlic. Puree on high until completely smooth.

Coat a 9×13 baking pan with remaining olive oil. Pour tomato sauce in pan.

Combine the ground turkey mixture with cooked quinoa, herbs (reserve 1 tablespoon of each herb), ½ cup cheese and ½ teaspoon of pepper; mix well. Spoon mixture into the zucchini boats and arrange on top of tomato sauce in baking pan. Top with any remaining meat and quinoa mixture.

Cover pan with foil and bake for 35 minutes. Remove foil and bake an additional 20 minutes. Garnish with remaining herbs and cheese and serve.