Trim zucchini ends and slice into 1/4" half-moons on an angle.

Remove stem, seeds, ribs, and cut bell pepper into 1" dice.

Coarsely chop spinach.

Mince garlic.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

Add spinach and half the garlic (reserve remaining for vegetables) to hot pan. Stir constantly until wilted, 1-2 minutes.

Remove from burner. Transfer to a mixing bowl and let cool, 5 minutes.

In another mixing bowl, combine panko and 2 Tbsp. water. Rest, 1 minute.

Once spinach-garlic mixture has cooled, stir in ground beef, Parmesan, panko mixture, chimichurri seasoning, 1/4 tsp. salt, and 1/4 tsp. pepper until combined.

Form mixture into two equally-sized, oval-shaped loaves, about 3" in length and 2" by height.

Place meatloaves on prepared baking sheet.

Roast in hot oven until loaves reach a minimum internal temperature of 160 degrees, 17-20 minutes.

Carefully remove from oven.

While meatloaves roast, continue recipe.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add bell peppers, zucchini, and a pinch of salt to hot pan. Stir occasionally until lightly browned and almost tender, 5-7 minutes.

Add remaining garlic, 1/4 tsp. salt, and 1/4 tsp. pepper, stirring until fragrant and lightly browned, 1-2 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping meatloaf with tzatziki and garnishing vegetables with feta (crumbling, if needed). Bon appétit!