Heat olive oil in a large skillet with lid over medium-high heat. Add the diced onion and bell pepper, cooking for 3-4 minutes until softened and the onion turns translucent.

Add the ground turkey to the skillet, breaking it apart with a wooden spoon. Cook for 5-7 minutes until completely browned with no pink remaining and internal temperature reaches 165°F. Let it sit without stirring too frequently for better browning.

Add the minced garlic, dried oregano, dried basil, and red pepper flakes. Cook for 1 minute until fragrant, watching carefully to prevent the garlic from burning.

Stir in the diced zucchini and canned diced tomatoes with their juices. Season with salt and pepper to taste and mix until well combined.

Reduce heat to medium-low, cover the skillet, and let it simmer for 10-15 minutes, or until the zucchini is tender but not mushy.

If desired, sprinkle shredded cheese on top and cover until melted. Garnish with fresh parsley before serving.