Trim zucchini ends, halve lengthwise, and cut into 1/2" half-moons.

Cut potatoes into large, evenly-sized chunks.

Trim and thinly slice green onions, keeping white and green portions separate.

Bring a medium pot with potato chunks covered by water to a boil. Once boiling, cook until fork-tender, 14-18 minutes.

Reserve 1/4 cup potato cooking water. Drain potatoes in a colander, then return to pot.

Add butter, half the onion salt (reserve remaining for meatballs), 1 Tbsp. potato cooking water, and sour cream to pot. Mash until smooth. If too dry, add remaining potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Stir in green portions of green onions. Cover and set aside.

While potatoes boil, make meatballs.

In a mixing bowl, combine panko and 2 Tbsp. water. Set aside, 2 minutes.

After 2 minutes, add ground turkey, white portions of green onions, cheese, remaining onion salt, and a pinch of pepper. Form into eight evenly-sized meatballs.

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add meatballs to hot pan and sear on two "sides" until browned, 2-3 minutes per side.

Transfer meatballs to one half of prepared baking sheet. Reserve pan; no need to wipe clean.

Place zucchini on empty half of baking sheet and toss with 1 tsp. olive oil and a pinch of salt and pepper. Massage oil, salt, and pepper into zucchini. Spread zucchini into a single layer on their side.

Roast in hot oven until zucchini is tender and meatballs reach a minimum internal temperature of 165 degrees, 8-10 minutes.

Return pan used to sear meatballs to medium heat. Add chipotle BBQ sauce and 1 Tbsp. water to hot, dry pan. Stir constantly until combined and warm, 1-2 minutes.

Remove from burner. Add cooked meatballs to hot pan and gently roll meatballs until coated with sauce.

Plate dish as pictured on front of card, placing meatballs on sauce. Bon appétit!