Thoroughly rinse produce and pat dry. Cut ends from yellow squash and zucchini. Use a peeler to cut long, flat ribbons from squash and zucchini. Stack ribbons and make thin, lengthwise cuts to form "noodles." (Perfection isn't important here - just make sure they're all roughly the same size.) Slice mushrooms into 1/4" slices. Peel shallot, halve, and slice into very thin strips.

Line a plate with a paper towel. In a medium pan over medium heat, add 2 Tbsp. olive oil and sliced shallots. Bring oil to a very low simmer, stirring shallots often. Continue cooking about 7-8 minutes, or until shallots take on a deep brown color. Shallot slices may color at different rates, so remove slices as they are ready (deep brown but not black) to the towel-lined plate while others catch up. Once all shallots have been removed to plate, sprinkle with a pinch of salt. Drain all but 1 tsp. of delicious, shallot-infused oil and return pan to medium heat, reserving excess oil.

Add ground turkey to pan and break up into small pieces. Cook 5-6 minutes until browned and no pink remains and a minimum internal temperature of 165 degrees has been reached. Remove turkey to a plate and return pan to heat without cleaning. The flavorful bits of food stuck to the pan, call the fond, will be released and incorporated into the mushroom sauce in the next step.

Add 2 tsp. reserved shallot-infused olive oil to the same pan over medium-high heat. Add sliced mushrooms and let brown 2 minutes. Add sherry and reduce 1 minute until mostly evaporated. Add chicken base, 1/2 cup water, and cream cheese to pan and stir until cream cheese is incorporated and chicken base has dissolved. Add grated Parmesan and cook about 3 more minutes, stirring often.

Add ground turkey, peas, carrots, and vegetable "noodles" to pan. Stir gently to combine and cook 3 minutes until vegetables have softened. Taste, and if desired, season with a pinch of salt and pepper. (The chicken base and Parmesan may contain enough salt for your palate.)

Add a serving of turkey tetrazzini, including sauce, to a shallow bowl. Top with crispy shallots and serve.