Heat a nonstick skillet to medium high heat. Add ground turkey and brown.
Meanwhile, make pasta like ribbons from the zucchini using a julienne peeler. Set aside.
Once ground turkey is browned, remove from skillet and cover to keep warm. Add tomatoes and zucchini noodles to the pan. Cook 3-4 minutes, stirring occasionally. Remove from skillet and add to ground turkey.
Add the juice of 1 lemon, gorgonzola crumbles, a pinch of salt and chopped fresh basil. Toss it all together and serve.