1. Heat the Olive Oil:

• Heat olive oil in a large skillet over medium heat.

2. Sauté the Onion:

• Peel and chop the onion. Sauté in the skillet for 3-4 minutes until soft and translucent.

3. Add Garlic:

• Mince the garlic and add it to the skillet, cooking for another 30 seconds until fragrant.

4. Cook the Ground Turkey:

• Crumble the ground turkey into the skillet and cook for 6-8 minutes, stirring occasionally, until browned and no longer pink.

5. Prepare the Zucchini:

• While the turkey cooks, wash the zucchinis, trim the ends, and slice them into half-moon shapes (about ¼ inch thick).

6. Add Zucchini:

• Add the zucchini to the skillet and cook for 4-5 minutes, stirring occasionally, until softened but still slightly firm.

7. Season the Mixture:

• Sprinkle oregano, salt, black pepper, and red pepper flakes (if using) over the skillet. Stir to combine.

8. Add Chicken Broth:

• Pour the chicken broth into the skillet, stirring to combine. Reduce heat to low and let simmer for 3-4 minutes, allowing the flavors to meld and the broth to reduce slightly.

9. Add Parmesan Cheese:

• Once the zucchini is tender, sprinkle the grated Parmesan cheese over the skillet. Stir until the cheese is melted and coats the turkey and zucchini evenly.

10. Adjust Seasoning:

• Taste the dish and adjust the seasoning, adding more salt, pepper, or red pepper flakes if needed.

11. Serve:

• Serve immediately, garnished with extra Parmesan cheese if desired. Enjoy!