Make sure to carefully follow each step of the instructions for the best results :
- Cook the turkey.
Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey and season with salt and pepper. Cook for 4 to 5 minutes, breaking it up with a spatula, until browned and no longer pink. Browning the turkey first before adding vegetables is the standard method in most versions of this recipe because it builds a better, more savory base for the whole skillet. - Add the garlic and aromatics.
Push the turkey to one side of the skillet, then add the onion and cook for 2 minutes until softened. Stir in the garlic, Italian seasoning, smoked paprika, and chili powder, and cook for about 30 seconds until fragrant. Adding garlic and spices after the turkey is browned lets them bloom in the residual fat for a more developed flavor. - Sauté the vegetables.
Add the diced zucchini and bell pepper to the skillet and stir everything together. Cook for 4 to 5 minutes until the zucchini is tender but still has a little bite. Sautéing the zucchini in the same pan with the turkey allows it to soak up all the savory juices and seasoning as it cooks. - Add the tomatoes and simmer.
Stir in the tomato paste, diced tomatoes with their juices, and adjust the salt if needed. Let everything simmer together for 4 to 5 minutes so the sauce reduces slightly and coats all the ingredients. A splash of diced tomatoes ties the skillet together and gives it a saucy, satisfying finish.
Finish with spinach and serve.
Stir in the baby spinach and let it wilt into the skillet for 1 to 2 minutes. Finish with fresh parsley or basil and a sprinkle of Parmesan if you like. Serve warm on its own or over your favorite base.