Prep the produce. Slice the zucchini into half-moons, dice the onion and bell pepper, and mince the garlic. Keep everything close so the cooking moves fast.

Brown the turkey. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground turkey, season with a pinch of salt and pepper, and cook for 4–6 minutes, breaking it up with a spoon until no longer pink and lightly browned. Transfer to a plate and set aside.

Sauté the aromatics. In the same skillet, add the remaining 1 tablespoon olive oil. Add onion and bell pepper. Cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.

Toast the spices. Add cumin, smoked paprika, oregano, and red pepper flakes. Stir for 20–30 seconds to bloom the spices and deepen the flavor.

Add zucchini. Toss in the zucchini and a pinch of salt. Cook 4–5 minutes, stirring occasionally, until the zucchini is just tender but not mushy. If using cherry tomatoes, add them now.

Build the sauce. Stir in tomato paste and cook 1 minute. Pour in chicken broth, scraping up any browned bits from the pan. Simmer 2 minutes to slightly thicken.

Combine and finish. Return the turkey to the skillet. Stir to coat everything in the sauce. Add lemon juice, taste, and season with more salt and pepper as needed. If using spinach or black beans, fold them in now and cook 1–2 minutes until warmed and wilted.

Garnish and serve. Sprinkle with chopped parsley or cilantro. Serve as-is, over rice or quinoa, in tortillas, or with a fried egg on top.