In a large skillet, heat a drizzle of olive oil over medium-high heat. Add the ground turkey and sauté for about 5–7 minutes, breaking it up with a spatula until it's browned and cooked through.

In the same skillet, add a bit more olive oil and lower the heat to medium. Toss in the diced onion and minced garlic and cook for about 3 minutes until the onions are translucent and fragrant.

Next, incorporate the chopped zucchini and bell peppers into the skillet. Stir-fry these veggies for 2–3 minutes until they begin to soften but still offer some crunch. Season with salt, pepper, and Italian herbs.

Return the browned ground turkey to the skillet, stirring gently to combine all ingredients. Lower the heat to a simmer and mix in the tomato paste along with a splash of water.

Remove the skillet from heat and check for seasoning, adjusting as needed. Serve immediately, garnished with Parmesan cheese if desired.