Preheat oven to 350F and spray 9x13 casserole dish with nonstick spray.

Cut zucchinis in half longwise. Scoop out the center seeds and create a 'boat' in the zucchini. Discard seeds.

In a large pan, heat 1 tbsp avocado oil. Add diced onion and cook until just softening, about 4 minutes.

Add garlic and ground turkey and cook until no longer pink. Drain any excess liquid.

Add in buffalo sauce, greek yogurt, and ranch dressing to the turkey mixture. Stir until combined.

Evenly divide turkey mixture into zucchini boats. Top with shredded cheddar cheese.

Bake for 35-40 minutes or until zucchini is fork tender.

Top with cilantro, more buffalo sauce, and more ranch if desired.