In a large bowl, combine ground turkey, breadcrumbs, grated Parmesan cheese, egg, minced garlic, chopped parsley, dried oregano, salt, and black pepper. Mix until all ingredients are well incorporated.
Form the mixture into 16 evenly sized meatballs and place them on a plate.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the turkey meatballs to the skillet and cook for 10-12 minutes, turning occasionally, until browned on all sides and cooked through.
Remove the meatballs from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the zucchini noodles.
Sauté the zucchini noodles for 3-4 minutes until just tender but still slightly crisp.
Add the marinara sauce to the skillet with the zucchini noodles and stir to combine and heat through, about 2 minutes.
Return the cooked turkey meatballs to the skillet and gently toss to coat them with the sauce and zucchini noodles.
Serve the turkey meatballs over the zucchini noodles immediately.