Slice your zucchini into 1/8 " slivers and salt lightly. (They should resemble
pasta lasagna noodles, duh!) Set aside on a paper towel to "sweat."
In a medium saucepan sauté garlic and onion until translucent (about 2 minutes). Then add ground turkey. Season liberally with salt and pepper. Cook until the meat has browned.
Add your tomato sauce to the meat mixture. Allow to simmer on low while you prep everything else, about 15-20 minutes.
In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
Remove the meat sauce from the pan with a strainer ladle, this way your sauce won't be too watery.
Spray your casserole dish or rub with remaining olive oil. Start layering by first adding 1/2 cup of meat sauce on the bottom. Then add a layer of zucchini, followed by the cheese mixture, and then sprinkle the mozzarella cheese. Keep layering until you've used up all the things!
Stop with the last layer with sauce and zucchini.
Bake at 375 degrees for 30 minutes covered.
Uncover, add mozzarella cheese and cook for another 10 minutes or until the cheese has melted.
Let stand about 5 minutes before serving. Top with fresh basil and parmesan cheese!
