Preheat the oven to 425 degrees F. Toss the zucchini with olive oil and 1/2 teaspoon kosher salt on a sheet pan, spread it into a single layer, and roast for 18 to 20 minutes until the edges are golden and a little wrinkled. Set aside.

While the zucchini roasts, cook the brown rice according to package directions. Most long-grain brown rice takes about 30 minutes with a 10-minute rest off the heat. Fluff it with a fork and leave the lid off so it dries out slightly, which keeps it from going gummy in the containers.

Heat a large skillet over medium-high heat. Add the ground turkey in one layer and press it gently into the pan. Season with garlic powder, onion powder, and black pepper. Let it sit untouched for 2 to 3 minutes so the bottom picks up some color, then break it apart and continue cooking until no pink remains, about 5 more minutes. If there is excess liquid pooling in the pan, tilt the skillet and spoon it off.

Remove the turkey to a bowl. In the same skillet over medium heat, add the soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic. Stir and let it bubble for 1 minute. Whisk in the cornstarch slurry and cook for another 30 to 45 seconds until the sauce thickens slightly and coats a spoon. Remove from heat.

Let the rice, turkey, and zucchini cool for at least 10 minutes before assembling. Divide the rice evenly among four containers. Top each with a quarter of the turkey and a quarter of the zucchini. Spoon the sauce over the top, about 2 tablespoons per container.

Seal the containers and refrigerate. Reheat with the lid slightly cracked for 90 seconds to 2 minutes. Give it a stir halfway through if your microwave runs hot.