One Pot Lasagna Zucchini Noodles

In a large skillet, add 1 tbsp olive oil and bring to medium high heat. Add in zucchini and cook until zucchini releases water and is tender but still crisp. Drain water from zucchini. Place zucchin in a strainer and shake a few times to drain out more water. Pat dry zucchini and set aside.
Add remaining olive oil and garlic to skillet. Bring skillet to medium high heat and cook garlic until lightly browned. Add in onions and cook until translucent.
Add in turkey, crumbling the turkey as it cooks. Drain out excess oil. Add in diced tomatoes (including the liquid in the can), tomato sauce, dried oregano, dried basil and bring to a simmer. Stir in mozzarella and parmesan until cheeses are melted. Taste and add salt as needed.
Pat dry zucchini noodles again and then add to skillet. Stir and cover with sauce. Reduce skillet to low heat as you do not want to overcook the zucchini. Add 1 tbsp dollops of ricotta cheese to the surface of the sauce. Cover skillet with lid until ricotta is heated. Remove skillet from heat and serve. Garnish with fresh basil and grated parmesan if desired.