Place a large skillet over medium heat. Once skillet is hot, add oil.
Add onion and garlic to skillet and saute for 4 to 5 minutes or until onions are barely translucent.
Add carrots and continue to saute for about 3 minutes. Season with salt and pepper.
Add ground turkey to skillet and brown, 3 to 4 minutes, breaking turkey up with a wooden spoon.
Add oregano and tomato paste and stir into skillet and cook for an additional minute.
Reduce heat to medium-low and stir in milk. Allow mixture to simmer together until slightly reduced, 6 to 7 minutes. Season with salt and pepper.
Add tomatoes and sugar into skillet and stir together. Break tomatoes up with a wooden spoon and continue to stir together.
Simmer Bolognese for 15 to 20 minutes or until thickened but still saucy. Adjust seasonings, cover and remove from heat. Set aside.
Fill a pot with water and bring to a boil over high heat. Add a small handful of salt, followed by pasta, and boil until al dente, 6 to 8 minutes. With 1 minute left of cooking the pasta, add the thin cut zucchini to the pasta and stir together.
Drain pasta and zucchini and pour into a large pasta bowl or individual plates.
Top pasta and zucchini combo with bolognese and finish with more grated Parmesan. Serve.