Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, combine ground turkey, breadcrumbs, grated Parmesan cheese, egg, minced garlic, chopped parsley, salt, black pepper, dried oregano, and crushed red pepper flakes. Mix until all ingredients are evenly incorporated.
Shape the mixture into 16 evenly sized meatballs and place them on the prepared baking sheet.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs and cook for 2-3 minutes on each side until they are golden brown.
Transfer the browned meatballs back to the baking sheet and bake in the preheated oven for 15 minutes or until cooked through (internal temperature of 165°F/74°C).
While the meatballs bake, use a spiralizer or vegetable peeler to create zucchini noodles from the zucchinis. Set aside.
Heat the remaining 1 tablespoon of olive oil in the same skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender. Season with a pinch of salt.
Add the marinara sauce to the skillet with the zucchini noodles and stir to combine. Cook for an additional 1-2 minutes until heated through.
Serve the turkey meatballs over the zucchini noodles topped with marinara sauce. Garnish with extra Parmesan cheese or parsley if desired.