Heat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.

Place the spiralized zucchini in a colander set over the sink. Toss it with 1 teaspoon of salt and let it sit while you make the meatballs. This pulls out a lot of the excess water so your containers are not soupy later.

In a large bowl, combine the ground turkey, egg, breadcrumbs, parmesan, garlic, salt, pepper, oregano, red pepper flakes if using, and parsley. Mix with a fork or your hands just until everything comes together. Stop as soon as you no longer see dry patches. Do not keep mixing.

Scoop the meat mixture and roll into balls about 1 1/2 inches across, roughly golf-ball size. You should get 16 to 18 meatballs from one pound of turkey. Place them on the parchment-lined pan with about an inch of space between each one.

Bake on the center rack for 18 to 20 minutes, until the meatballs are cooked through and no longer pink at the center. An instant-read thermometer should read 165 degrees F. The outside will have a slight golden color, not deeply browned.

While the meatballs bake, warm the marinara in a saucepan over medium-low heat. Once the meatballs come out of the oven, add them directly to the sauce and stir gently to coat. Let them simmer together for 5 minutes.

Pat the salted zucchini noodles dry with paper towels. For immediate serving, heat olive oil in a skillet over medium-high heat and saute the noodles for 2 minutes just until slightly softened. For meal prep, leave them raw and store separately. Portion meatballs and sauce over zucchini noodles to serve, or pack them in separate containers for lunch.