Prep your ingredients: Dice the onion and bell pepper, slice the zucchini, mince the garlic, and shred the cheese if using. This makes the cooking process smooth and fast.

Heat the pan: Set a large skillet over medium-high heat and add the oil. When it shimmers, you’re ready to cook.

Brown the turkey: Add the ground turkey, season with a pinch of salt and pepper, and break it up with a spatula. Cook until no longer pink and lightly browned, about 5–7 minutes. If there’s excess liquid, push it to one side and let it evaporate.

Add aromatics: Stir in the onion and bell pepper. Cook 3–4 minutes until softened. Add the garlic and cook 30 seconds, just until fragrant.

Spice it up: Sprinkle in smoked paprika, cumin, oregano, and chili powder if using. Stir well so the spices toast in the fat and coat the meat, about 30–60 seconds.

Build the sauce: Add tomato paste and cook for 1 minute, stirring. Then pour in the broth and tomatoes. Scrape the bottom of the pan to release any browned bits for extra flavor.

Simmer and soften: Add the zucchini. Reduce heat to medium and simmer 5–7 minutes, stirring occasionally, until the zucchini is tender but not mushy and the sauce thickens slightly.

Finish with greens: Stir in the spinach and cook 1–2 minutes until wilted. Taste and adjust salt, pepper, and red pepper flakes. A squeeze of lemon or lime brightens everything.

Optional cheesy finish: Sprinkle cheese over the skillet, cover for 1 minute to melt, or fold it through to make it creamy.

Serve your way: Spoon into bowls as is, over cauliflower rice, or into crisp lettuce leaves. Garnish with chopped parsley or cilantro.