Heat the olive oil in a large skillet over medium heat.
Sauté the chopped onion until soft and translucent, about 3-4 minutes.
Add minced garlic and cook for another 30 seconds until fragrant.
Crumble the ground turkey into the skillet and cook for about 6-8 minutes until fully browned.
Prepare the zucchini by slicing it into half-moon shapes about 1/4 inch thick.
Add the sliced zucchini to the skillet and cook for about 4-5 minutes until slightly softened.
Season with oregano, salt, black pepper, and crushed red pepper flakes, then add chicken broth and simmer for 3-4 minutes.
