Heat 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 the minced garlic and cook for an additional 30 seconds until fragrant.

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

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

Wash the zucchinis, trim the ends, and cut them in half lengthwise. Then slice them into half-moon shapes about 1/4 inch thick.

Add the sliced zucchini to the skillet with the turkey mixture. Stir and cook for 4-5 minutes, until slightly softened but still firm.

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

Pour in the chicken broth, stirring everything to combine.

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

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

Stir until the cheese melts and coats everything evenly.

Taste and adjust seasoning if desired.

Serve immediately, garnished with extra Parmesan if you'd like.