1. Mix the patties: Combine 1 lb ground turkey, ¾ cup grated squeezed‑dry zucchini, 2 Tbsp pesto, ½ tsp garlic powder, ¾ tsp salt, and ¼ tsp pepper. Form into four ½‑inch‑thick patties.

2. Grill: Oil grates and pre‑heat grill to medium‑high (425 °F). Grill patties 5‑6 min per side until internal temp reaches 165 °F.

3. Melt: Top each patty with a slice of provolone during the last minute; cover grill to melt.

4. Toast rolls & dress: Split ciabatta rolls, drizzle cut sides with olive oil, grill 1 min until lightly charred. Spread 1 tsp pesto on each bottom bun, add turkey‑zucchini patty, a few arugula leaves if desired, and cap.