In a large skillet, heat a drizzle of olive oil or avocado oil over medium-high heat. Add the lean ground turkey and cook, breaking it apart with a spatula, until it’s no longer pink and crumbly, about 5-7 minutes. Season with salt, black pepper, chili powder, oregano, paprika, and minced garlic. Sauté for an additional minute to meld the flavors, then remove the turkey from the skillet and set it aside.

Reduce the skillet heat to medium and add a bit more oil if needed. Toss in the cubed zucchini, diced onion, and bell pepper, stirring frequently. Season with salt, garlic powder, onion powder, oregano, basil, and black pepper. Cook for about 5-10 minutes until the onion is translucent and the vegetables are tender, stirring occasionally for even cooking.

Return the cooked ground turkey to the skillet with the sautéed vegetables, mixing well. Pour in water and add tomato paste while stirring everything together to combine. Add fresh baby spinach, ensuring it’s distributed evenly throughout the mixture. Cover the skillet and simmer for 5-10 minutes, allowing the flavors to meld and the spinach to wilt, creating a flavorful Ground Turkey and Zucchini Skillet.