Pre-heat the oven to 425°
Cut 2 of the zucchini into ½-inch thick slices. Season with salt and set aside.
Grate the remaining zucchini and place in a bowl.
Grate half of the shallot and add to the bowl with the zucchini.
Add the panko, cumin, ½ tsp of red pepper flakes, and ½ tsp of salt. Toss until combined.
Add the turkey (or chicken) and herbs and toss until combined.
Lightly grease a baking sheet. Form the turkey (or chicken) mixture into 16 meatballs and place them on one side of the baking sheet. Drizzle with olive oil and bake for 10 minutes.
Coat the sliced zucchini and drizzle with olive oil. Season with pepper.
Coarsely chop the remaining shallot half and transfer to a small bowl. Add lemon juice, salt, and stir.
Remove baking sheet from oven and place the sliced zucchini on the baking sheet (with the meatballs). Bake another 15-20 minutes.
Cook the orzo based on instructions on the package.
Add the feta to the shallot mixture with ¼ cup of olive oil and the remaining ½ tsp of red pepper flakes. Stir well and season to taste with salt and pepper.
Spoon orzo into bowls, topped with meatballs and sliced zucchini. Drizzle with the feta sauce and serve.
Winjohn Farm 
