Heat olive oil in your large skillet over medium heat. Add ground turkey to the hot pan. Break the meat into small crumble pieces using your wooden spoon. Cook for six minutes until no pink remains.

Push browned turkey to one side of your skillet. Add diced yellow onion and minced garlic to the cleared space. Cook for three minutes until onions become soft and translucent and garlic smells fragrant.

Sprinkle Italian seasoning, onion powder, smoked paprika, salt, and black pepper over meat and vegetables. Stir everything together thoroughly for one full minute to evenly coat the turkey in warm, aromatic spices.

Pour the drained canned diced tomatoes into your hot skillet. Stir well to integrate tomatoes with seasoned turkey. Allow liquid to simmer gently for two minutes so flavors start melding together beautifully.

Add your fresh zucchini half-moons directly into the pan. Stir gently to combine zucchini with meat mixture. Cover skillet with a lid and cook for five minutes until zucchini softens slightly.

Remove lid and turn off heat source completely. Sprinkle shredded mozzarella cheese evenly over top of warm mixture. Cover with lid for three minutes so trapped steam melts cheese into gooey perfection.

Uncover skillet carefully to reveal bubbly melted cheese layer. Sprinkle chopped fresh parsley over top for color. Serve hot directly from skillet into deep dinner bowls for maximum comfort and enjoyment.