Preheat the oven to 350 degrees F.

Cut the zucchini into thin slices, about ⅛ inch. I find this works best with a knife, as I actually like the slices about ⅛ inch thick. If you’d like thinner slices, use a mandolin or vegetable peeler. Once I have the long slices, I cut them in half again. That is just my personal preference. I like the zucchini ribbons to be 3 to 4 inches long.

Place the zucchini on a towel or paper towels. Sprinkle all over with salt. Let the zucchini sit for 15 to 20 minutes while you make the sauce.

Heat 2 tablespoons of olive oil in large oven-safe skillet over medium-low heat. Add the cherry tomatoes and the garlic with a pinch of salt. Cook, stirring often, until the tomatoes burst, about 15 to 20 minutes. Transfer the mixture to a bowl.

Add the remaining tablespoon of olive oil to the skillet. Stir in the onion with a pinch of salt and pepper. Cook for 5 minutes, until it softens. Stir in the ground beef or turkey with another pinch of salt and pepper. Brown the beef, breaking it apart with a wooden spoon until it’s in small pieces. Stir in the dried basil. Stir the cherry tomato sauce back in.

Pat the zucchini dry. Add the ribbons into the skillet, arranging them throughout the beef. Add dollops of ricotta cheese all over the top. Sprinkle on the parmesan cheese.

Bake for 30 minutes, or until golden brown on top. Remove and sprinkle with more parmesan and crushed red pepper. Top with fresh basil and serve.