Preheat oven to 350°. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a ¼-in. shell; chop pulp.
In a large skillet, cook turkey, onion, celery, garlic and seasonings over medium heat 6-8 minutes or until turkey is no longer pink, breaking up turkey into crumbles.
Stir in croutons, ½ cup cheese and zucchini pulp. Spoon into zucchini shells.
Transfer to two ungreased 13x9-in. baking dishes; add ¼ in. water. Bake, covered, 30-35 minutes or until zucchini is tender.
Sprinkle with remaining cheese. Bake, uncovered, about 5 minutes or until cheese is melted.
