Place zucchini in a large skillet with about 1/2 cup water. Season with salt and pepper, cover, and steam until tender, about 10 minutes. Drain.
Cook and stir turkey in a skillet over medium heat until browned, about 8 minutes. Add spinach and fire-roasted tomatoes. Simmer until spinach is wilted, about 4 minutes. Stir in cottage cheese until heated through, about 3 minutes.
Cut each zucchini in half lengthwise. Spoon turkey mixture on top and garnish with mozzarella cheese. Add a few red pepper flakes for extra kick.