Step 1: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground turkey, breaking it up with a spoon, and cook until fully browned, about 5-7 minutes. Drain any excess fat, then transfer the browned turkey to a plate and set aside.
Step 2: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the diced onion and cook until softened and translucent, about 3-4 minutes.
Step 3: Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Step 4: Add the sliced zucchini to the skillet. Season with Italian seasoning, salt, and black pepper. Sauté for 5-7 minutes, stirring occasionally, until the zucchini is tender-crisp.
Step 5: Return the cooked ground turkey to the skillet with the zucchini and onion mixture. Add the diced tomatoes (undrained). Stir everything together, ensuring the tomatoes break down slightly and their juices coat the ingredients.
Step 6: Bring the mixture to a simmer and cook for 3-5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Step 7: Stir in the fresh basil and parsley. Taste and adjust seasonings as needed. Serve immediately, garnished with Parmesan cheese if desired.