Prep your ingredients. Mince the garlic, dice the onion and bell pepper, slice the zucchini, and cut the broccoli into small florets. Have spices and lemon ready. A little prep up front makes the cook time fly.

Warm the pan. Heat a large skillet over medium heat. Add the olive oil and 1 tablespoon butter. When the butter melts and foams, add the onion with a pinch of salt. Cook 3–4 minutes until translucent and lightly golden.

Bloom the garlic and spices. Stir in the garlic, Italian seasoning, smoked paprika, and red pepper flakes. Cook 30–45 seconds until fragrant. Don’t let the garlic brown.

Brown the turkey. Push the aromatics to the edges and add the ground turkey to the center. Sprinkle with 1 teaspoon salt and the black pepper. Let it sit undisturbed 2 minutes to sear, then break it up. Cook 5–6 minutes until no longer pink and lightly browned in spots.

Add the veggies that need longer. Stir in the broccoli and bell pepper. Cook 3–4 minutes, stirring occasionally, until they begin to soften but still have some bite.

Finish with quick-cooking veg. Add the zucchini and the remaining 1 tablespoon butter. Cook 3–5 minutes until the zucchini is crisp-tender and glossy. Adjust heat as needed so nothing scorches.

Brighten and balance. Stir in the lemon juice and parsley. Taste and adjust salt, pepper, and heat. If it needs more richness, add a small pat of butter. If it needs lift, add another splash of lemon.

Serve. Top with a light shower of grated Parmesan if you like. Serve as is, or spoon over rice, quinoa, mashed potatoes, or cauliflower rice.