Once water is boiling, add orzo and cook until al dente, 4-5 minutes.

Remove from burner. Reserve 1/2 cup orzo cooking water.

Drain orzo in a colander/strainer and set side.

While orzo cooks, continue recipe.

Halve tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.

Trim zucchini ends, quarter, and cut into 1/2" dice.

In a mixing bowl, combine ground turkey, panko, pesto, and 1/2 tsp. salt. Stir until thoroughly combined. Form meat mixture into 16 evenly-sized meatballs.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil.

Add meatballs to hot pan. Cover and roll occasionally until browned all over and meatballs reach a minimum internal temperature of 165 degrees, 11-13 minutes.

Uncover and evenly top meatballs with marinara, then cheese. Cover again and cook undisturbed until cheese is melted, 2-3 minutes.

Remove from burner.

While meatballs cook, continue recipe.

Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add tomatoes, zucchini, and half the onion salt (reserve remaining for orzo) to hot pan. Stir occasionally until lightly browned and tender, 4-5 minutes.

Add orzo, remaining onion salt, and butter. Stir occasionally until combined and orzo is heated through, 3-5 minutes.

If too thick, add reserved orzo cooking water, 1 Tbsp. at a time, until desired consistency is reached.

Remove from burner.

Plate dish as pictured on front of card, topping vegetable orzo with meatballs. Bon appétit!