Heat the olive oil in a large skillet or pan over medium-high heat.
Add the chopped onion and carrot to the pan. Sauté for 3-4 minutes until the onion is translucent and the carrot begins to soften.
Stir in the sliced mushrooms and cook for another 3-5 minutes, allowing them to release their moisture and brown slightly.
Add the minced garlic and diced zucchini to the pan. Cook for 2-3 minutes, stirring constantly, until the garlic is fragrant.
Add the pulled turkey to the skillet, along with the salt and pepper. Stir well to combine all ingredients.
If using the optional vegetable broth or water, add it now to create a little moisture. Simmer for 1-2 minutes.
Taste and adjust seasoning if needed. If using, stir in the optional fresh parsley or dill before serving.
Serve hot, perhaps alongside optional cooked couscous or rice for a fuller meal.
💡 Pro Tips: - leftovers? 🥡 This skillet magic tastes even better the next day! Store it in an airtight container for up to 3 days in the fridge. - 🌾 Want to make it a heartier meal? Serve it over fluffy couscous or rice for a complete lunch experience. - 💥 For an extra burst of zest, squeeze a little fresh lemon juice over the finished dish! It really brightens everything up. 🍋
