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
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