Preheat oven to 425 degrees.
In a medium skillet, heat the olive oil. Add the ground turkey and brown all over, about 5 minutes. Remove from heat.
In a large bowl, add the ricotta, pumpkin, pizza herbs and 1/2 C grated Parmesan. Add a dash of sea salt and cracked pepper. Mix well to combine.
To assemble, add about 1 C marinara sauce to the bottom of a baking dish. Lay two zucchini slices side by side (lengthwise). Add about 2 T ricotta filling and 1 T ground turkey to the center of the zucchini. Roll into a coil and place (seam-side down) in the dish. Repeat with the remaining zucchini and filling.
Spoon the remaining marinara sauce over the top of the zucchini rolls. Add the mozzarella, remaining grated Parmesan and fresh oregano.
Bake for 35 - 45 minutes or until the cheese is melted and the sauce is bubbly. Serve with fresh basil.
I used the Sweet Pumpkin Pesto by Bella Cucina in lieu of pumpkin puree. And, the Pizza Herbs from etúHOME.