Place the quartered potatoes on the sheet pan, drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, and toss until evenly coated.

Roast the potatoes for about 10 minutes so they begin to soften and develop golden edges.

In a mixing bowl, combine ground turkey, chopped spinach, breadcrumbs, feta cheese, milk, egg, parsley, lemon zest, garlic, salt, and pepper.

Mix gently with your hands or a spoon until everything is just combined and the mixture feels soft but cohesive.

Form the mixture into evenly sized meatballs, about 1 to 1½ inches wide, and set them aside.

Remove the pan from the oven and add the zucchini slices to the potatoes, tossing with the remaining olive oil.

Arrange the meatballs across the sheet pan between the vegetables so everything cooks evenly.

Return the pan to the oven and roast for 18–20 minutes until the meatballs are lightly browned and cooked through.

Check that the turkey is fully done and the vegetables are tender with golden edges before serving.