Heat 1 tablespoon olive oil in a large skillet over medium heat.

Peel and finely chop 1/2 medium onion. Add to the skillet and sauté until soft and translucent, about 3–4 minutes.

Peel and mince 2 cloves garlic. Add to the skillet and cook for 30 seconds until fragrant.

Add 1 pound ground turkey, breaking it apart with a spoon. Cook for 6–8 minutes, stirring occasionally, until fully browned and no pink remains.

Meanwhile, wash the zucchinis. Trim the ends, cut each in half lengthwise, then slice into 1/4-inch half-moons.

Add the zucchini to the skillet and stir into the turkey. Cook for 4–5 minutes until zucchini begins to soften but still has a bite.

Sprinkle 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon crushed red pepper flakes over the mixture. Stir to combine.

Pour in 1/4 cup chicken broth and stir, scraping any browned bits from the pan. Reduce heat to low and simmer for 3–4 minutes to let flavors meld and the broth reduce slightly.

Sprinkle 1/4 cup grated Parmesan over the skillet. Stir until cheese melts and coats the turkey and zucchini evenly.

Taste and adjust seasoning. Serve immediately, garnished with extra Parmesan if desired.