Place a large skillet on the stove over medium heat and add the olive oil. Let it warm up for a minute or two until it’s evenly heated—this helps the turkey cook properly without sticking.

Add the ground turkey to the skillet. Use a spatula or wooden spoon to break it apart as it cooks, spreading it out across the pan. Continue cooking until the turkey is fully browned and no pink remains.

Sprinkle salt, black pepper, and garlic powder over the cooked turkey. Stir well to make sure the seasoning is evenly distributed so every bite has balanced flavor.

Add the chopped or sliced zucchini into the skillet. Mix it thoroughly with the turkey so everything is combined. Let it cook for a few minutes, stirring occasionally, until the zucchini becomes slightly tender but still holds its shape and doesn’t turn mushy.

Lower the heat slightly to prevent the dairy from overheating. Add the blended cottage cheese into the skillet and stir continuously, making sure it coats the turkey and zucchini evenly to create a smooth, creamy base.

Sprinkle the shredded cheddar and mozzarella cheese evenly over the mixture. Try to cover as much surface area as possible so it melts uniformly.

Stir gently as the cheese begins to melt. Continue mixing until everything is fully combined and the mixture becomes rich, creamy, and cohesive.

Let the skillet cook for another few minutes on low heat. This allows any excess moisture from the zucchini to evaporate and helps the mixture thicken to the perfect consistency.

Taste the dish and adjust the seasoning if needed. You can add a pinch more salt, pepper, or garlic powder depending on your preference.

Remove the skillet from heat and serve immediately while warm. You can enjoy it straight from the pan for a cozy meal or plate it nicely for a more polished presentation.