Calgon, take me away! Those words, uttered by women in bubble baths in long ago commercials, bring to mind thoughts of relaxation and comfort. This skillet looks and feels nothing like the soapy suds, but that's not the point. This meal is nearly as relaxing to make as lounging in a hot bath, and with only a pan used to make the whole thing. As for comfort, the cheese, squash, and turkey combination, warm and filling, will put your mind and body at complete ease. Mediterranean Turkey Skillet, take me away! Eh, doesn't have the same ring.
Trim zucchini ends, halve lengthwise, and cut into ½" half-moons.
Halve and peel onion. Cut halves into ¼" dice.
Stem and coarsely chop oregano.
Brown the Ground Turkey
Place a medium oven-safe pan over medium-high heat and add 1 tsp. olive oil. You may also use a cast iron skillet.
Add turkey to hot pan and stir occasionally, breaking up with a spoon, until browned, 3-5 minutes.
Transfer to a plate. Turkey will finish cooking in a later step.
Reserve pan; no need to wipe clean.
Assemble the Skillet
Return pan used to brown turkey to medium-high heat and add 1 tsp. olive oil. Add zucchini and onion and stir occasionally until lightly browned, 3-4 minutes.
Return turkey to pan and stir in crushed tomatoes, ½ cup water, garlic, half the oregano (reserve remaining for garnish), ¾ tsp. salt, and ½ tsp. pepper. Bring to a boil.
Bake the Skillet
Dollop turkey mixture with ricotta.
Place pan in hot oven and bake until cheese is lightly browned, 8-10 minutes.
Carefully (pan will be hot), top skillet with feta. Let rest 3 minutes.
Finish the Dish
Serve dish family-style, garnishing with remaining oregano. Bon appétit!