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Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes until the onion is translucent.
Add the ground turkey to the skillet, breaking it apart with a spatula. Cook for about 5-7 minutes, or until the turkey is browned and cooked through.
Stir in the diced zucchini and bell pepper, cooking for an additional 5 minutes until the vegetables are tender.
Pour in the diced tomatoes along with their juices, and sprinkle in the Italian seasoning, salt, and pepper. Stir well to combine and let simmer for 10 minutes, allowing the flavors to meld.
Once cooked, remove from heat and sprinkle with grated Parmesan cheese. Garnish with fresh basil before serving.
Variations
Mediterranean Style: Add ¼ cup of kalamata olives, ½ cup crumbled feta cheese instead of Parmesan, and 1 tablespoon of dried oregano for a Greek-inspired version.
Spicy Mexican Twist: Substitute Italian seasoning with 1 tablespoon of taco seasoning, add 1 diced jalapeño, and top with monterey jack cheese and fresh cilantro instead of Parmesan and basil.
Veggie-Loaded Option: Double the vegetables by adding 1 cup sliced mushrooms, 1 cup diced eggplant, and 1 additional zucchini for an even more nutrient-dense meal.