In a small bowl combine Greek yogurt, garlic and herb marinade and parmesan cheese. Cover and refrigerate.

Cut turkey bacon slices into 1/4 inch pieces and put in the bottom of a large pan or pot with a lid. Cook, uncovered, over medium heat about 6-8 minutes. Meanwhile, cut the ends off zucchini and sprialize into noodles. If no spiralizer, use a vegetable peeler and then slice strips into longer strands (avoiding seeds).

Remove turkey bacon from pan and add ground turkey. Add 1 tsp each salt and pepper and brown the meat. Add turkey bacon and rinsed beans to the ground turkey.

Remove from heat and stir in Greek yogurt mixture. Add zucchini and put lid on pan. Cook about 10 minutes more, stirring occasionally, until zucchini is softened.

Remove from heat and serve with feta crumbles on top.