Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once shimmery, add chopped onion and diced bell pepper. Sauté for 3-4 minutes until softened.

Stir in 2 cloves of minced garlic and cook for an additional minute.

Increase heat to medium-high, add 1 pound of ground turkey, cook for 5-7 minutes until browned and no longer pink.

Mix in 2 diced zucchinis, 1 teaspoon of dried oregano, 1 teaspoon of paprika, along with salt and black pepper. Cook for another 5-6 minutes.

Pour in 1 cup of chicken broth, stir, and let everything come to a gentle simmer for 2-3 minutes.

If desired, sprinkle 1 cup of shredded mozzarella over the dish, cover, and let it melt for 2-3 minutes.

Remove from heat and garnish with freshly chopped parsley. Serve hot.