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Preheat oven to 400F and lightly grease a 9x13 baking dish.
Cut zucchinis in half lengthwise and use a teaspoon to scoop out insides, leaving ~¼ in thick border. Finely chop scooped zucchini flesh and place in a clean kitchen towel or paper towel, squeezing out as much excess water as possible. Set aside.
Arrange zucchini boats in the baking dish, cut sides up. Brush with olive oil and lightly season with salt and pepper.
Heat a large frying pan on medium high and lightly spray with oil. Add turkey and fully cook, breaking apart into small pieces. Add extra chopped zucchini halfway through.
Add Italian seasoning, salt, pepper, marinara sauce, and pepperoni, stirring to combine. Reduce heat and gently simmer 5-10 minutes, until thickened.
Scoop filling evenly into zucchini boats and bake 25 minutes. Top with cheese and bake another 3-5 minutes, until melted. Sprinkle with optional basil and enjoy!