In a skillet over medium heat, begin to brown the ground turkey. Drain grease. Add garlic, cannellini beans, onion, zucchini, salt, pepper, pesto, and parmesan.
I used a Veggetti to shred the zucchini finely, but you can also slice the zucchini with a knife. A Veggetti is a small hand-held tool that creates noodles out of vegetables.
Stir and let simmer for about 10 minutes.
Best when served with quinoa, rice, sweet potatoes, or kale.
Store leftovers in an airtight container and have them for lunch the next day!