In a large oven safe skillet heat the olive oil over medium heat with the garlic and onion. Cook until the onions become soft and translucent.

Add in the ground turkey and Italian seasoning and brown the meat until it’s still slightly pink in color. Pour the marinara into the skillet and mix to distribute. Turn the heat down to low and allow the sauce to simmer while you prepare the rest of the dish.

Preheat oven to 400 F. Slice the top and bottom off the zucchini so they can stand up right on a flat surface. Use a y-shaped peeler to slice thin slices of zucchini by running the peeler down the long side of the zucchini. You can dispose of the first few slices as they will be primarily skin or you can chop them up and throw them in the skiller with the marinara sauce. The best zucchini ribbons will be towards the center of the zucchini and be long and 2 - 3 inches across. Slice up the zucchini until you get 15 - 24 good zucchini ribbons.

In a small bowl, mix together the ricotta with the lemon juice and oregano. Lay a zucchini ribbon down flat on a surface and spoon about a tablespoon of the ricotta onto the end. Use your hands to gently roll up the zucchini. Repeat with the remaining zucchini until you’re out of ricotta.

If using a separate baking dish, go ahead and pour the marinara sauce into a square or circular baking dish. Create little holes in the marinara sauce with a spoon or spatula and place each zucchini roll up into each, seam side down. Scatter the roll ups around the pan but it’s okay if some are touching or overlapping. Grate some fresh parmesan cheese over top if desired and bake the dish in the oven for 15 - 20 minutes until the zucchini are toasted. I like to crank the oven up to a broil for 1 - 2 minutes at the end to get a slight char on the zucchini. Serve the dish while warm with a serving spoon and enjoy!