In a large skillet, place the olive oil over medium heat. Add the garlic, onions and fennel. Cook for 5 minutes, until soft.

Add the carrots, cover and cook for another 5 minutes. Remove from heat.

Coat the inside of your slow cooker with olive oil. Add the cooked veggies, mushrooms, olives, tomatoes, tomato pasta sauce, tomato paste, wine and the seasonings. Mix well. Add the turkey on top of the veggie mixture, breaking it into chunks. Lightly press the turkey down into the sauce, but be careful not to break up the chunks. Cook on low heat for 7 hours.

Wash the zucchini, use a vegetable peeler to create long, flat strips. Stop when you get to the seedy middle part of the zucchini. Plate the zucchini noodles and top with warm turkey spaghetti sauce. Sprinkle with chopped parsley.