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Heat the olive oil in a large skillet over medium heat.
Add 2 teaspoons of the olive oil, turkey, ¼ teaspoon of the salt, and Italian seasoning.
Cook, breaking up the meat with a spoon, until browned and mostly cooked through, about 5-6 minutes.
Remove the turkey from the pan and set aside.
To the same pan (no need to wash it first), add 2 teaspoons of olive oil, zucchini, and ¼ teaspoon of salt.
Turn up the heat to medium-high and cook until the zucchini is just tender, about 4-5 minutes.
Add the garlic and cook for 1 minute more, stirring frequently.
Add the turkey back to the pan, then pour in the marinara sauce and simmer for 3-4 minutes, until everything is warmed-through and slightly thickened.
Add a splash of water if the sauce thickens too much.
Meanwhile, make the ricotta mixture by mixing the ricotta, Parmesan, and basil in a medium bowl until smooth.
Turn off the heat.
Add spoonfuls of the ricotta mixture over the top, letting it melt slightly into the sauce.
Sprinkle with a bit more basil and parmesan, plus red pepper flakes, if desired.