Turkey Bolognese with Voodles

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Bolognese:

1 pound ground turkey (I like ground skinless dark meat)

One 16-ounce can tomato sauce 

One 6-ounce can tomato paste 

1 tablespoon chili powder 

1 1/2 teaspoons kosher salt 

1 teaspoon Italian seasoning 

1/2 teaspoon freshly ground black pepper 

2 garlic cloves, minced 

1 bay leaf 

1 large carrot, finely chopped 

1/2 yellow onion, finely chopped 

2 tablespoons chopped fresh parsley 

Voodles:

About 8 zucchini (I use 1 to 2 zucchini per person, depending on their size)

Nonstick cooking spray or a drizzle of olive oil, for the skillet

Kosher salt and freshly ground black pepper

Grated Parmesan, for garnish