Arrange the zoodles on a double layer of paper towels. Sprinkle with a little bit of salt. Cover with a double layer of paper towels and press gently. Leave while you make the sauce.
In a 12-inch frying pan, heat the oil over medium-high heat. Add the onion, garlic and turkey and sprinkle with 1 teaspoon salt. Cook, stirring from time to time to break up the meat into bite-sized pieces, until turkey is cooked through and nicely browned in spots, about five minutes.
Add tomatoes, fennel, basil, thyme, oregano and red pepper flakes to pan and stir to incorporate. Reduce heat and simmer for about 10 minutes, until nice and thick.
When ready to serve, give the zoodles a gentle squeeze between paper towels to remove as much moisture as possible. Warm the remaining teaspoon olive oil in a second frying pan. Add zoodles to frying pan and cook, tossing with tongs or a rubber spatula, for about a minute. They should retain a nice bite but not look raw.
Divide zoodles among four bowls and top with sauce. Garnish with pepper, cheese and parsley, and serve.