In a large skillet or saucepan, heat olive oil over medium-high heat. Add ground turkey, breaking it apart. Cook for about 5-7 minutes until browned. Drain excess fat.

Add more olive oil, diced onion, and minced garlic. Sauté for 2-3 minutes until onions are translucent and garlic is fragrant.

Add chopped zucchini and bell peppers. Sauté for 3-4 minutes until they soften slightly but remain crunchy. Season with salt, pepper, and herbs.

Return browned turkey to skillet and stir in tomato paste, mixing thoroughly. Add 1/2 cup of water to create a sauce consistency.

Reduce heat to low, cover, and let simmer for 5 minutes. Stir occasionally and add water if too thick. Taste and adjust seasoning if needed.

Once bubbly, remove from heat and sprinkle with parmesan cheese if desired. Serve warm over rice, quinoa or with garlic bread.