Begin by heating a large skillet over medium heat and adding 1 tablespoon of olive oil.

Peel and finely chop ½ medium onion, then add it to the skillet. Sauté for 3-4 minutes until soft.

Peel and mince 2 cloves of garlic and add it to the skillet, cooking for another 30 seconds.

Crumble 1 pound of ground turkey into the skillet. Stir and cook for 6-8 minutes until evenly browned.

Wash 2 medium zucchinis, trim ends, and slice into half-moon shapes.

Once the turkey is browned, add the sliced zucchini and cook for 4-5 minutes.

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

Pour ¼ cup of chicken broth into the skillet and let it simmer for 3-4 minutes.

Once the zucchini is tender, sprinkle ¼ cup of grated Parmesan cheese over the skillet and stir until melted.

Adjust seasoning as desired and serve immediately.