Begin by heating 1 tablespoon of olive oil in a large skillet over medium heat. Allow the oil to warm for about 1 minute until it shimmers.

Peel and finely chop half of a medium onion while the oil heats. Add the chopped onion, sautéing it for 3-4 minutes until it turns soft and translucent.

Peel and mince 2 garlic cloves. Toss the minced garlic into the skillet with the sautéed onion, cooking for an additional 30 seconds.

Crumble 1 pound of ground turkey into the skillet, breaking it apart with a spoon as it cooks. Continue to cook for 6-8 minutes, stirring occasionally until fully browned.

Wash 2 medium zucchinis, trim the ends and cut each zucchini in half lengthwise. Slice each half into half-moon shapes about ¼ inch thick.

Once the ground turkey is browned, add the sliced zucchini to the skillet. Cook for 4-5 minutes until the zucchini starts to soften.

Sprinkle 1 teaspoon of dried oregano, ½ teaspoon of salt, ¼ teaspoon of black pepper, and ¼ teaspoon of crushed red pepper flakes over the skillet.

Pour in ¼ cup of chicken broth, stirring everything to combine. Continue simmering on medium heat for about 1 minute.

Reduce the heat to low and let the skillet simmer for 3-4 minutes, until the zucchini is tender and the broth has slightly reduced.

Once the zucchini has cooked down, sprinkle ¼ cup of grated Parmesan cheese over the skillet. Stir until it melts.

Taste your creation and adjust the seasoning as needed. Add more salt, pepper, or red pepper flakes according to your preference.

Serve the dish immediately, garnishing with extra Parmesan if desired.