• Prick tomatoes with fork. 
• Roughly chop spinach, then finely chop only 1 tbsp (2 tbsp).
• Cut zucchini into1/4-inch quarter-moons. 
• Halve ciabatta. Arrange on an unlined baking sheet, cut-side up.
• Spread 2 tbsp (4 tbsp) butter on rolls. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper. Set aside.

• Add turkey, finely chopped spinach, Italian breadcrumbs and 1/2 tsp (1 tsp) garlic salt to a large bowl. Season with pepper, then combine.
• Roll mixture into 8 (16) equal-sized meatballs.

• Arrange meatballs on parchment-lined baking sheet. 
• Bake in the middle of the oven until golden-brown and cooked through, 12-14 min.**

• Meanwhile, heat a large non-stick pan over medium heat. 
• When hot, add 1 tbsp (2 tbsp) oil, then zucchini and baby tomatoes. Cook, stirring occasionally, until tomatoes are blistered and zucchini is tender, 4-5 min. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using 1 tbsp oil per batch.) Season with salt and pepper.

• Add red pepper pesto, 1/4 cup (1/2 cup) water and roughly chopped spinach. Cook, stirring often, until spinach is wilted, 1-2 min. 
• Remove the pan from heat. 

• Toast rolls in the middle of the oven until golden-brown, 2-4 min. (TIP: Keep an eye on buns so they don't burn.)
• Add meatballs to the pan with sauce, then toss to combine. 
• Cut ciabatta into points. 
• Divide veggies, meatballs and ciabatta between plates. 
• Sprinkle feta over top. 

If you've opted to get turkey, prep and cook it in the same way the recipe instructs you to prep and cook the pork.**