Heat a large skillet over medium heat and add the olive oil. Let it shimmer but not smoke.

Add the chopped onion. Cook, stirring occasionally, until soft and translucent, about 3 to 4 minutes.

Add the minced garlic and cook for 30 seconds until fragrant. Watch it closely to prevent browning.

Crumble the ground turkey into the skillet. Break it up with a spoon and cook for 6 to 8 minutes, stirring occasionally, until no pink remains.

While the turkey cooks, wash the zucchinis, trim the ends, halve them lengthwise, and slice into 1/4 inch half-moons.

Stir the zucchini slices into the turkey. Cook for 4 to 5 minutes until the zucchini softens but still has a little bite.

Sprinkle the oregano, salt, black pepper, and crushed red pepper flakes over the skillet. Stir to mix the seasonings evenly.

Pour in the chicken broth and stir. Lower the heat to low and simmer for 3 to 4 minutes so flavors meld and the broth reduces slightly.

Sprinkle the grated Parmesan over the skillet. Stir until the cheese melts and coats the mixture.

Taste and adjust seasoning with more salt, pepper, or red pepper flakes if needed. Serve immediately, topped with extra Parmesan if desired.