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

Peel and finely chop the onion.

Add the chopped onion to the skillet and sauté until soft and translucent, about 3-4 minutes.

Peel and mince the garlic cloves.

Add minced garlic to the skillet and cook for another 30 seconds until fragrant.

Crumble the ground turkey into the skillet, breaking it up with a spoon as it cooks.

Cook the ground turkey for 6-8 minutes, stirring occasionally, until fully browned and no longer pink.

While the turkey is cooking, wash and prepare the zucchinis.

Trim the ends of the zucchinis and cut them in half lengthwise, then slice each half into half-moon shapes about 1/4 inch thick.

Add the sliced zucchini to the skillet with the turkey mixture.

Stir the zucchini into the meat and cook for 4-5 minutes, until the zucchini starts to soften.

Sprinkle dried oregano, salt, black pepper, and crushed red pepper flakes over the skillet mixture.

Pour the chicken broth into the skillet and stir everything to combine.

Reduce heat to low and simmer for 3-4 minutes to meld flavors.

Once the zucchini is tender, sprinkle grated Parmesan cheese over the skillet.

Stir the cheese into the mixture until it melts and coats the turkey and zucchini evenly.

Taste and adjust seasoning as desired.

Serve immediately, garnishing with extra Parmesan if desired.