Place the zucchini on a baking sheet and drizzle with 1 tbsp. of canola oil. Rub in to ensure the tops of the zucchini are fully covered with canola oil. Place in the oven and bake at 400 degrees for 25 minute. Remove from the oven and set aside.
To a skillet add the oil garlic, onion, scooped out zucchini, salt, and ground black pepper and sauté for 5 minutes, mixing occasionally. Next add the ground turkey and diced tomatoes and sauté for 5 minutes, mixing occasionally.
Spoon the turkey stuffing into the middle of the zucchini boats. Next, sprinkle the shredded mozzarella on top of the zucchini, ensuring all of the zucchini boats are evenly covered.
Finally, place the zucchini boats into the oven and bake at 400 degrees for 10 minutes, or until the cheese is melted and golden in color.