Preheat oven to 350F and grease a 9x13 casserole dish.

Slice zucchinis into noodle like strips, about 1/4 inch thick. Set aside on baking sheet, and salt each noodle liberally. After ten minutes, dry noodles off completely on paper towel.

In a large saute pan, heat olive oil and onion. Cook for 2-3 minutes and then add ground turkey.

Once turkey is almost cooked through, add garlic. Turn off heat once turkey is cooked.

In a medium bowl, mix together ricotta cheese, cottage cheese, parmesan cheese, egg, salt, pepper, basil, and oregano. Stir in turkey mixture.

In 9x13 casserole dish, add 1/2 cup marinara sauce, spread around bottom.

Add a layer of zucchini noodles, touching but not overlapping. Then add 1/2 cup more red sauce and spread around.

Add half of the ricotta and turkey mixture, spread around. Then sprinkle 1 cup mozzarella cheese.

Repeat steps by adding another layer of zucchini, red sauce, ricotta mixture and mozzarella cheese.

Bake for 45 minutes, then turn to broil for 5 more minutes, making the cheese toasty.

Let sit 15 minutes before eating. If there is excess liquid, drain.