Preheat the oven to 400 degrees. Slice each zucchini in half and scoop out the insides, making room for the filling.

 Heat the extra virgin olive oil in a sauté pan over medium heat. Add the onion, pepper and squash and cook for 2-3 minutes. Add the turkey, oregano, sage and Himalayan sea salt and cook, 4-5 minutes or until the turkey is cooked through. Take off the heat and let cool a bit.

 When cool, add the egg and mix to combine. Stuff the zucchini with the filling and place in a baking pan. Bake for 20-25 minutes or until the zucchini is tender.