Start by cutting the zucchini into slices, not too thin. I cut the courgettes in a half and then in small slices.

Grill zucchini slices and reserve them with paper towels on top to absorb excess water.

Preheat oven to 375 degrees F (180 degrees C).

In a pan, stir-frying the onion with the olive oil, about 4 minutes.

Add diced tomatoes and cook about 10 minutes.

Remove the mixture of tomato and blend it well. (you can choose to not blend the tomato into sauce). Save 1/2 cup of the sauce.

Bring to medium heat and add the remaining tomato sauce and carrots. Cook for 5 minutes on low heat, stirring occasionally.

Add ground turkey and a little of salt and cumin.

Let simmer about 15 minutes until the turkey be cooked.

In the baking pan, place 1/2 of the reserved tomato sauce.

Add some sliced zucchini until cover the pan. Place on top 1/2 of cooked ground turkey.

Repeat the process with the remaining zucchini and turkey, ending with zucchini slices.

Add the remaining tomato sauce and put basil and oregano on top.

Bake about 30 minutes and serve!