Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 4 (dbl for 4 ppl): a quarter of the jalapeños for mild, half for medium and all the jalapeños for spicy! Cut broccoli into bite-sized pieces. Cut zucchini in half lengthwise, then into 1/2-inch-thick half-moons. Thinly slice green onions. Thinly slice jalapeño into rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)

Add broccoli, zucchini, 1 tsp seasoned salt and 1 tbsp oil (dbl both for 4 ppl) to an unlined baking sheet. Season with pepper, then toss to combine. Roast in the middle of the oven until tender-crisp, 12-14 min.

While veggies roast, pat turkey dry with paper towels, then cut into bite-sized pieces. Season with remaining seasoned salt and pepper. Heat a medium oven-proof pan over medium-high heat (use a large oven-proof pan for 4 ppl). When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey. Cook, stirring occasionally, until golden-brown and cooked through, 4-6 min.**

Reduce heat to low, then stir cream and cream cheese into the pan with turkey. Cook, stirring often, until combined, 1 min. Arrange turkey in a single layer in the pan. (NOTE: If you don't have an oven-proof pan, transfer turkey mixture to an 8x8-inch baking dish. Use a 9x13-inch dish for 4 ppl). Sprinkle cheddar cheese and half the jalapeños over top. (NOTE: Reference heat guide.)

Bake turkey in the top of the oven until cheese melts, 3-5 min. (TIP: Keep an eye on cheese so that it doesn't burn!)

Divide turkey bake and veggies between plates. Sprinkle green onions over top.