Prep and Sweat Veggies
Preheat oven to 375°F (190°C). Line two large plates with paper towels. Slice the tomatoes and zucchini into thin, even rounds. Sprinkle them lightly with salt and lay them on the paper towels for at least 5 minutes. This draws out excess moisture.

Season Veggies
After resting, pat the vegetables dry. In a bowl, toss the zucchini slices with 1 1/2 tablespoons olive oil, 1 minced garlic clove, Italian seasoning, and pepper. Set aside.

Make the Meat Sauce
In a large skillet over medium heat, add 1 tablespoon olive oil and sauté the chopped onion until soft (about 5 minutes). Add garlic (if using extra for sauce) and cook for 30 seconds. Add the ground turkey, season with salt and pepper, and cook until browned, breaking up the meat with a spoon.

Combine Filling
Remove skillet from heat (or lower heat). Stir in the marinara sauce, the 2/3 cup mozzarella cheese, 1/4 cup Parmesan cheese, and the cooked orzo. Mix well.

Assemble
Spread the turkey-orzo mixture evenly into the bottom of a 9×13-inch baking dish. Drop spoonfuls of ricotta cheese over the turkey layer and gently spread it out to create a creamy middle layer.

Layer Veggies
Arrange the zucchini and tomato slices in alternating vertical stacks (shingled) on top of the ricotta. Drizzle lightly with a bit of olive oil.

Top and Bake
In a small bowl, mix the breadcrumbs, melted butter, and 3 tablespoons Parmesan cheese. Sprinkle this mixture over the casserole. Cover loosely with foil and bake for 35 minutes.

Brown and Serve
Remove the foil and bake for an additional 20-25 minutes, until the vegetable edges are tender and the breadcrumb topping is golden brown. Let rest for 10 minutes before slicing. Garnish with fresh basil or parsley.