Preheat oven to 400°F. Cut the ends of the zucchini, slice them in half lengthwise and scoop out some of the center using a spoon or melon baller to create little zucchini "boats."(I like storing the scooped out pulp in a storage container in the fridge and using it in stir-frys throughout the week. You can also chop it up and add it to the skillet when cooking the ground turkey in this recipe.)
Place zucchini in a large baking dish and brush the insides with 1/2 tablespoon of cooking oil. Bake for 20 minutes.
While zucchini is baking, heat the remaining 1/2 tablespoon of cooking oil in a large skillet over medium-high heat. Add the onion and saute for 5 minutes, until it has softened and is beginning to caramelize.
Add the ground turkey, tomatoes, garlic, chili powder, chipotle peppers and salt (and the zucchini pulp if desired). Mix together and cook until the turkey is no longer pink and fully cooked through, about 10 minutes.
Remove the skillet from the heat and add the black beans and cilantro. Toss together to combine, taste and season with more salt if necessary.
When the zucchini is finished baking, remove them from the oven and fill the boats with the ground turkey mixture. Top with the shredded cheese and bake for another 10 minutes, or until the cheese has fully melted and the zucchini is tender. Garnish with your favorite Mexican toppings and enjoy!