Shave zucchini into long, even strips using a vegetable peeler. Toss with 1/4 tsp salt in a colander and let stand until ready to use.
Heat oil in a dutch oven over medium-high heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook another 3 minutes.
Add the ground turkey and break it up into small chunks. Cook, stirring frequently, until browned. Mix in the tomato paste.
Add in the tomatoes and pepper and bring to a simmer, stirring often.
Reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced, about 6 minutes.
Stir in spinach; cover and cook until spinach wilts, about 3 minutes. Gently stir in zucchini strips.
Mix together ricotta and mozzarella in a bowl and dot zucchini mixutre with cheese mixture. Cook 2-3 minutes until cheese starts to melt. Sprinkle with basil and serve