Wash the zucchini thoroughly and slice or dice it into evenly sized pieces. Chop the onion finely and mince the garlic. Set everything aside.

Place a large skillet over medium heat. Add olive oil and allow it to warm but not smoke.

Add the chopped onion to the skillet. Cook for 3–4 minutes, stirring occasionally, until soft and translucent.

Add the minced garlic and cook for about 30 seconds until fragrant. Be careful not to let it burn.

Add the ground turkey to the skillet. Break it apart with a spoon and cook for 6–8 minutes until fully browned and no longer pink.

Season the turkey with salt, black pepper, paprika, Italian seasoning, and red pepper flakes if using. Stir well to evenly distribute the seasoning.

Stir in tomato paste or diced tomatoes. Cook for 1–2 minutes to allow the flavors to blend.

Add the zucchini to the skillet and stir to combine. Cook for 5–7 minutes until tender but not mushy.

Taste the dish and adjust seasoning if needed. Add lemon juice if desired for brightness.

Remove from heat and garnish with fresh herbs before serving.