Place unpeeled potatoes in a pot of cold water. Add a teaspoon of salt. Bring to a boil and cook for about 15 minutes, or until fork-tender. After the potatoes are cooked, peel and slice them into ⅓-inch (1 cm) thick rounds.

While the potato is cooking, add just enough oil to coat the bottom of the skillet and heat it over medium heat. When the oil gets hot (in a few moments), add the ground turkey and season it with a pinch of salt. Saute the meat, breaking up any large chunks with a wooden spoon. Add dry marjoram, ground rosemary, dry oregano, parsley flakes, pepper, and additional salt to taste.

Wash and cut zucchini into ½ inch (1.2cm) thick rounds.

Spray a 9 x 9 x 2 inch (23 x 23 x 5 cm) baking dish with cooking spray. Layer the bottom of the dish with the cooked potato slices. Top with the browned meat, then layer the zucchini slices on top. Pour the milk evenly over everything, and cover the dish with aluminum foil.

Remove the dish from the oven, take off the aluminum foil, and sprinkle grated cheese on the top. Return it to the oven, and bake until the cheese is golden brown, about 5-10 minutes.