Preheat oven to 400˚ and line a baking sheet with parchment. Slice the zucchini lengthwise into 1/4 inch slices. Arrange in a single layer on the prepared baking sheet. Sprinkle with salt and roast for 12 minutes.
Heat oil in a large pot over medium heat. Add the onions and saute for 3 minutes. Add garlic and cook for another 2-3 minutes. Add the ground turkey and cook until brown. Add the tomato paste and season with salt, pepper, and Italian seasoning.
Pour in the tomato sauce and crushed tomatoes. Bring to a boil and reduce heat to a simmer for 20-30 minutes. In a medium bowl, stir the ricotta, parmesan and egg. Season with salt and pepper. Spread tomato sauce onto the bottom of a 9x13 casserole dish.
Arrange a layer of zucchini on top of the pasta sauce. Add more sauce and spread the ricotta mixture. Sprinkle with mozzarella, parsley and basil. Repeat those layers. Cover with foil and bake for 30 minutes. Remove the foil and bake again for 10-15 minutes.