Dice the zucchini, yellow squash, and bell peppers into evenly sized pieces.
Heat the avocado oil in a large 12-inch skillet over medium-high heat.
Add the ground turkey. Cook for 6 to 8 minutes, breaking it into crumbles as it cooks, until no pink remains.
Sprinkle the taco seasoning over the turkey and stir until evenly combined.
Add the zucchini, yellow squash, and bell peppers.
Cook for 6 to 8 minutes, stirring occasionally, until the vegetables are tender-crisp. If excess liquid accumulates, increase the heat slightly and cook for another minute or two until some of the moisture evaporates.
Taste and season with salt and black pepper if needed.
Serve immediately or portion into four meal-prep containers.
