For the Zucchini

1. Trim the ends of the zucchini stems then cut the zucchini in half lengthwise. Use a teaspoon or melon baller to gently scoop out the seeded flesh, leaving a shell about 1/4″ thick. Discard the scooped flesh or use in another recipe (like maybe dessert).
2. Sprinkle the cut side of the zucchini with a pinch of ground black pepper, then flip and brush the skin side with oil. Sprinkle the skin side with a pinch of salt. 
3. Pour 1/4 cup of water into the bottom of a 9 x 13″ nonstick baking pan, and arrange zucchini halves close together, cut side up. Set aside.
4. Combine the mozzarella and parmesan cheese in a bowl and set aside.

For the Sausage

1. Thoroughly combine all spices in a large bowl then add turkey and vinegar.
2. Mix with a silicone spatula or by hand until seasoning is well distributed. 
3. Transfer to a large nonstick sauté pan over medium heat and press down in an even layer. Once the first side is browned, flip and break into pieces. Continue cooking until fully browned with no pink remaining. Remove from heat once cooked.

For the Sauce

1. While the sausage is cooking, combine the tomatoes with their liquid, vinegar, spices, and Lakanto in a blender or food processor. Pulse several times to break down the tomatoes but still leave some chunky consistency. 
2. Heat a medium sauté pan over medium heat and add the oil and onions. Cook until translucent, about 5 minutes, stirring as needed. 
3. Add the mushrooms and cover. Cook 2-3 minutes then flip. Repeat again after 2-3 minutes. 
4. Add the diced pepper and minced garlic, stir, and cook just until fragrant, about a minute. Remove from heat. 
5. By now, the sausage should be cooked. Reserve 1/2 cup of the sauce and add the rest to the cooked sausage along with the vegetables. Stir to combine and coat evenly. 

Putting it Together

1. Use a tablespoon to pack the sausage mixture into the prepared zucchini boats, mounding in the center (any leftover mixture can be refrigerated in a glass airtight container up to four days). Top with about a tablespoon of sauce per boat. 
2. Sprinkle the stuffed zucchini boats with the cheese mixture, cover the pan with foil, and bake for 20 minutes (25-30 minutes if you like mushy zucchini), then switch oven to broil. Return zucchini boats to oven and broil until cheese is golden and bubbly. Let rest 5 minutes then serve immediately.