In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering.

Add 1 finely chopped onion to the skillet and sauté for 3-4 minutes until it becomes soft and translucent.

Stir in 2 minced garlic cloves, cooking for about 30 seconds until fragrant.

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

While the turkey is cooking, slice 2 medium zucchinis and add them to the skillet once the turkey is browned.

Sprinkle in 1 teaspoon of dried oregano, 0.5 teaspoon of salt, black pepper to taste, and a pinch of crushed red pepper flakes.

Pour in 1 cup of chicken broth and reduce the heat to low, letting it simmer for about 3-4 minutes.

Stir in 0.5 cup of grated Parmesan cheese until melted.

Taste and adjust seasoning if necessary.

Serve immediately while warm, garnished with extra Parmesan if desired.