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Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground turkey, season with 1/2 tsp of the salt and the black pepper, and cook, breaking it up with a wooden spoon, until no pink remains and the turkey registers 165°F (74°C) on an instant-read thermometer, about 7–8 minutes. Transfer the cooked turkey to a plate and set aside.
Reduce the heat to medium and add the remaining 1 tbsp olive oil to the same skillet. Add the bell pepper and zucchini and cook, stirring occasionally, until softened and lightly golden at the edges, about 5–6 minutes.
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