Preheat your oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper.

Set the cottage cheese in a fine mesh sieve over a bowl to drain.

Trim and slice the zucchini into thin rounds, about 1/8 inch thick.

Arrange the zucchini slices in a single layer on the baking sheet and sprinkle lightly with 1/4 teaspoon of salt.

Bake for 10 minutes, then blot the slices with a dish towel to remove moisture.

Heat olive oil in a large skillet over medium heat, then add minced garlic and sauté for about a minute.

Add the ground turkey and 1/2 teaspoon of salt, cooking for approximately 8 minutes until no pink remains.

Drain excess liquid, stir in the marinara sauce, and set aside to cool slightly.

In a mixing bowl, combine drained cottage cheese, parmesan cheese, egg, dried parsley, and black pepper. Stir until smooth.

Spread 1 cup of turkey mixture across the bottom of a 9x13-inch baking dish.

Layer half of the zucchini slices, followed by 1 cup of turkey mixture, half of the cottage cheese filling, and 3/4 cup of mozzarella. Repeat the process.

Finish with remaining marinara and mozzarella on top.

Bake for about 35 minutes until bubbly and golden.

Let the lasagna rest for 15 minutes before slicing and serving. Garnish with fresh basil.