Preheat the oven to 400°F (200°C).
In a large bowl, combine ground turkey, grated Parmesan cheese, chopped onion, minced garlic, breadcrumbs, egg, chopped parsley, dried oregano, salt, and black pepper. Mix until well combined.
Shape the mixture into 16 meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
Drizzle 1 tablespoon of olive oil over the meatballs.
Bake the meatballs in the preheated oven for 20 minutes, or until cooked through and golden brown.
While the meatballs are baking, wash the zucchinis and use a spiralizer or vegetable peeler to create zucchini noodles. Set aside.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the zucchini noodles to the skillet and sauté for 3 to 4 minutes until just tender but still slightly crisp. Season with a pinch of salt.
Warm the marinara sauce in a small saucepan over low heat until heated through.
To serve, divide the zucchini noodles among four plates, top with turkey meatballs, and spoon marinara sauce over the meatballs and noodles.