Preheat the oven to 400°F (200°C).
In a large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, chopped onion, parsley, salt, black pepper, and dried oregano. Mix until just combined.
Form the mixture into 16 evenly sized meatballs and place them on a baking sheet lined with parchment paper.
Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Add the meatballs and cook for 2-3 minutes on each side until browned.
Transfer the skillet with the meatballs to the preheated oven and bake for 12-15 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F (74°C).
While the meatballs bake, use a spiralizer or vegetable peeler to create zucchini noodles from the zucchinis.
Heat the remaining 1 tablespoon olive oil in a large pan over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender. Do not overcook to avoid sogginess.
Warm the marinara sauce in a small saucepan over low heat.
To serve, divide the zucchini noodles among four plates, top with turkey meatballs, and spoon warm marinara sauce over the top.