Preheat your oven to 375°F.
Slice the zucchini lengthwise into thin strips. If they are too thick, use a mandoline for even slicing.
In a skillet, heat the olive oil over medium heat. Add the lean ground turkey, garlic powder, dried basil, salt, and pepper. Sauté until turkey is browned and fully cooked, about 5-7 minutes.
Lightly salt the zucchini slices and, if desired, let them sit for a few minutes to release excess moisture. Pat dry with paper towels.
Spread a thin layer of tomato sauce on the bottom of a small baking dish. Layer with zucchini slices, followed by a layer of turkey, a drizzle of tomato sauce, and a sprinkle of mozzarella cheese.
Repeat the layering process until all ingredients are used, finishing with a layer of zucchini topped with the remaining tomato sauce and cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the zucchini is tender.
Let it cool for a few minutes before serving to allow the layers to set. Enjoy your lean, protein-packed lasagna!