Peel the zucchini, then grate it on the large holes of a box grater. Wrap the shreds in a clean paper towel or kitchen towel and wring out as much moisture as possible before adding them to the turkey mixture.

Place the ground turkey in a large bowl and season with salt, black pepper, onion powder, paprika, and garlic powder. Drizzle in the Worcestershire sauce, then add the grated zucchini, chopped spinach, crumbled feta, and breadcrumbs.

Use your hands to gently combine the mixture until just evenly mixed. If it still feels too wet, add up to 1/2 cup extra breadcrumbs. Divide into 6 equal portions, shape into patties, and freeze for 10 minutes to 1 hour before cooking.

Grilled: Spray the grill grate with cooking spray and preheat to medium. Grill the patties for 7 to 8 minutes per side, or until an instant-read thermometer inserted in the center registers 165°F.

Pan Fried: Heat a large skillet over medium heat and mist with cooking spray. Cook the patties for 7 to 8 minutes per side, flipping once, until the internal temperature reaches 165°F.

Oven Baked: Preheat the oven to 375°F and line a baking sheet with parchment paper. Arrange the patties on the sheet and bake for 25 to 30 minutes, until an instant-read thermometer reads 165°F.

Air Fryer: Air fry the patties at 360°F for 15 minutes, flipping them halfway through the cooking time.