Heat 2 tablespoons of olive oil in a large skillet over medium heat for about 2 minutes.

Add 1 finely chopped onion and sauté for 3 to 4 minutes until soft and translucent.

Introduce 2 cloves of freshly minced garlic and sauté for an additional 30 seconds until fragrant.

Crumble in 1 pound of ground turkey, stirring to break apart and cook for 6 to 8 minutes until fully browned.

Trim and slice 2 medium zucchinis into half-moon shapes and incorporate into the skillet, cooking for 4 to 5 minutes.

Sprinkle in 1 teaspoon of dried oregano, ½ teaspoon of salt, ¼ teaspoon of black pepper, and ¼ teaspoon of crushed red pepper flakes, stirring evenly.

Pour in ½ cup of chicken broth, stirring to combine, then allow to simmer for 3 to 4 minutes.

Remove from heat and stir in ¼ cup of grated Parmesan cheese until melted.

Taste and adjust seasoning before serving, optionally garnishing with additional cheese.