1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.

2. Slice zucchini into ¼-inch rounds, place in colander, sprinkle with 1½ teaspoons salt, and let drain for 15 minutes.

3. Heat large skillet over medium-high heat. Add ground turkey and break into chunks.

4. Season turkey with Italian seasoning, garlic powder, onion powder, salt, pepper, and red pepper flakes. Cook until no pink remains, about 8 minutes. Drain and set aside.

5. Pat drained zucchini slices completely dry with paper towels.

6. Heat olive oil in same skillet over medium heat. Add minced garlic and sauté for 30 seconds.

7. Add zucchini slices and sauté for 3-4 minutes until slightly softened. Remove from heat.

8. In large bowl, beat softened cream cheese until smooth. Add sour cream, eggs, and Dijon mustard, mix until combined.

9. Fold in ½ cup mozzarella and ¼ cup Parmesan into cream cheese mixture. Season with salt and pepper.

10. Spread half the cooked turkey in bottom of prepared baking dish. Layer half the zucchini over turkey. Pour half the cream sauce over zucchini.

11. Repeat layers with remaining turkey, zucchini, and sauce.

12. Top with remaining mozzarella and Parmesan cheese.

13. Cover with foil and bake for 25 minutes. Remove foil and bake additional 10 minutes until golden and bubbly.

14. Let rest for 10 minutes before serving. Garnish with fresh basil.