Preheat the oven to 350 degrees.
Into thin slices, using a mandolin, slice the zucchini, about 1/8 in. thick,
Onto two cookie sheets, lay them out flat and sprinkle with one tablespoon salt.
To get all the moisture out, bake them for 15-20 mins, until just lightly beginning to brown.
Over medium/high heat, while the zoodles cook, heat the olive oil in the pan. Add in the a pinch of pepper, taco seasoning, diced garlic, diced onion, and ground turkey. Heat until the turkey is browned and the onion is soft, about 10-12 mins.
Transfer them to a long piece of paper towel, once the zoodles are cooked, cover with another piece of paper towel, and gently press out as much excess moisture as you can. Put it aside.
Tale a bowl and stir together the salsa sauce and tomato.
Take another bowl and by using a fork, beat together the another pinch of pepper, egg and ricotta cheese. Put it aside.