In a large Dutch oven or large pot, heat olive oil over medium heat. Add onion and zucchini, season with half of the sale and pepper, and cook for 5-7 minutes, or until the vegetables start to soften.

Add the turkey, garlic, remaining the salt and pepper, basil and oregano. Cook, breaking the turkey up into small chunks as it cooks, for 5 to 7 minutes or until cooked though.

Add marinara and stock and bring to a boil. Once the liquid reaches a boil, add the pasta and reduce to a simmer. Cook, stirring often, for 15 to 17 minutes, or until the pasta is al dente.

Stir the Parmesan cheese in off the heat and garnish with fresh basil before serving.