Before you start cooking, get all your chopping done: dice the onion, mince the garlic, and slice the zucchini into uniform half-moons. This makes cooking a breeze!

Heat olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until it's fully browned and no longer pink, about 5-7 minutes. Drain any excess grease from the skillet.

Add the diced onion to the skillet with the turkey and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Stir in the sliced zucchini, undrained diced tomatoes, Italian seasoning, salt, and pepper. Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and let it cook for 8-10 minutes, or until the zucchini is tender-crisp.

Remove the lid and taste the skillet mixture. Adjust seasonings as needed – you might want a little more salt or pepper. If it seems too watery, let it simmer uncovered for a few more minutes to reduce slightly.

Serve hot, garnished with fresh chopped parsley and a sprinkle of grated Parmesan cheese, if desired. This makes a fantastic light meal on its own or served alongside a simple side salad.