Preheat oven to 450F or 425F convection. Line a baking sheet with parchment.
Add veggies, oil, and ½ teaspoon salt to the baking sheet and toss to coat.
In a medium bowl, add the turkey, zucchini, herbs, cheese, tomato paste, oregano, garlic, pepper, red pepper flakes (if using), and remaining ¾ teaspoon salt. Use your hands to mix everything together thoroughly, then roll into golf ball-sized meatballs.
Nestle the meatballs into the veggies. Top each meatball with a light drizzle of olive oil to encourage browning on top.
Bake for 20-25 minutes or until the meatballs are browned on top and cooked through.
In a small bowl, mix together the ricotta, yogurt, lemon zest, garlic (if using), and salt.
Spoon the ricotta mixture into your bowl and smear it around with the back of your spoon. Add the veggies + meatballs on top. Sprinkle with parmesan, herbs, black pepper, and a drizzle of your best olive oil. Squeeze lemon all over and serve with a side of bread.