Crush crackers

Stem poblano peppers, seed, and cut into 1/2" dice .Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

Trim zucchini ends, halve lengthwise, and cut into 1/2" slices

Mix ground turkey, crackers, and a pinch of salt and pepper in mixing bowl until completely combined. Form into eight equally-sized meatballs.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add meatballs to hot pan and stir occasionally until browned all over, 3-4 minutes. Transfer to baking sheet with the gratin and bake until turkey reaches a minimum internal temperature of 165 degrees, 11-13 minutes. Reserve pan, no need to wipe clean.

While meatballs cook, cook the vegetables.

In a medium non stick pan over medium high heat, add 1 tsp olive oil. Add peppers and cook, stirring occasionally, until tender, 5-7 minutes.

Add zucchini, shallot, and garlic salt. Cook 2-3 minutes.

Add cream base and bring to a simmer.

Add vegetable mixture to prepared casserole dish. Top with cheese. Add to baking sheet and bake in a hot oven until bubbly, 8-10 minutes.

In the same pan used for the meatballs, add 1 tsp olive oil. Add sofrito sauce, cream cheese, and 1/4 cup of water and bring to a simmer. Remove from heat.

Plate dish as pictured on front of card. Bon appétit!