Prep the vegetables. Chop zucchini into half-moons about 1/2 inch thick so they brown, not mush. Dice the onion, mince the garlic, and halve the cherry tomatoes. Zest the lemon before cutting it.

Heat the pan properly. Set a large skillet over medium-high heat. Add 1 tablespoon of olive oil and let it shimmer. A hot pan helps the zucchini sear instead of steam.

Brown the zucchini first. Add zucchini in a single layer with a pinch of salt. Cook 3–4 minutes without stirring, then toss and cook another 2–3 minutes until golden in spots and just tender. Transfer to a plate.

Soften the aromatics. Add the remaining 1 tablespoon of oil. Toss in the onion with a pinch of salt. Cook 3–4 minutes until translucent, then add the garlic and cook 30 seconds, just until fragrant.

Cook the ground chicken. Crumble it into the skillet. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, smoked paprika, dried oregano, and red pepper flakes if using. Cook 5–7 minutes, breaking it up and letting bits brown. Don’t stir constantly—give it time to color.

Build the sauce. Add tomatoes and cook 2–3 minutes until they slump and release juice. Stir in lemon zest and a good squeeze of lemon juice. Taste and adjust salt, pepper, and lemon to your liking.

Bring it together. Return the zucchini to the pan and toss gently. Warm through for 1–2 minutes. Off the heat, stir in chopped parsley or basil. For extra richness, add a small knob of butter or a sprinkle of Parmesan.

Serve your way. Enjoy straight from the skillet, or spoon over rice, quinoa, or greens. Top with crumbled feta for a salty finish if you like.