Step 1

Heat 2 tsp oil in large skillet over medium-high heat. Add turkey and 1⁄4 tsp salt and cook, stirring often, until no longer pink, about 3 minutes. Add 1 tsp oil, carrot, and onion and cook, stirring often, until carrot and onion are softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, 30 seconds.

Step 2

Add tomatoes, lentils, 1/3 cup water, tomato paste, oregano, 1/8 tsp salt, and 1⁄4 tsp pepper. Simmer, stirring occasionally, about 3 minutes, adding additional water if needed to prevent sticking.

Step 3

Meanwhile, combine zucchini and 2 tbsp water in large microwavable bowl. Cover with wax paper and microwave on High until crisp-tender, about 2 minutes. Drain and transfer to large bowl. Add remaining 1 tsp oil, remaining 1/8 tsp salt, and remaining 1/8 tsp pepper; toss to coat.

Step 4

Divide zucchini evenly among 4 plates; top evenly with sauce. Sprinkle evenly with Parmesan and garnish with optional oregano.

Step 5

Serving size: 3⁄4 cup zucchini, 1 1⁄4 cups sauce and 1 tbsp cheese