Heat the olive oil in a large skillet over medium heat.

Peel and finely chop the onion and add to the skillet. Sauté until soft and translucent, about 3-4 minutes.

Peel and mince the garlic cloves and add to the skillet, cooking for another 30 seconds until fragrant.

Crumble the ground turkey into the skillet, breaking it up with a spoon as it cooks for 6-8 minutes, stirring occasionally until fully browned.

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

Add the sliced zucchini to the skillet and stir into the meat, cooking for 4-5 minutes until the zucchini starts to soften but retains some firmness.

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

Pour the chicken broth into the skillet, stirring to combine.

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

Once the zucchini is tender and the broth has reduced slightly, sprinkle the grated Parmesan cheese over the top and stir until melted and well combined.

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