Cooking

• Heat the olive oil in a large skillet over medium heat.
• Peel and finely chop the onion, then add it to the skillet. Sauté for about 3-4 minutes until it becomes soft and translucent.
• Mince the garlic and add it to the skillet, cooking for an additional 30 seconds until fragrant.
• Crumble the ground turkey into the skillet, breaking it up with a spoon as it cooks. Cook for about 6-8 minutes, stirring occasionally, until it's fully browned and no longer pink.
• While the turkey is browning, wash the zucchinis. Trim the ends, cut them in half lengthwise, and slice each half into half-moon shapes about 1/4 inch thick.
• Add the sliced zucchini to the skillet with the turkey. Stir it into the mixture and cook for 4-5 minutes until the zucchini starts to soften but still retains some firmness.
• Sprinkle in the dried oregano, salt, black pepper, and crushed red pepper flakes.
• Pour the chicken broth into the skillet, stirring everything to combine well.
• Reduce the heat to low and simmer for 3-4 minutes, allowing the flavors to meld.
• Once the zucchini is tender and the broth has reduced slightly, sprinkle the grated Parmesan cheese over the mixture. Stir until the cheese melts and coats the turkey and zucchini evenly.
• Taste and adjust seasonings, adding more salt, pepper, or red pepper flakes if desired. Serve immediately, garnishing with extra Parmesan cheese if preferred.