ZUCCHINI NOODLES WITH TURKEY MEATBALLS

2 pounds (3 medium-sized) zucchini, spiralized*
2 teaspoons salt
2 cups marinara sauce, homemade or store-bought
1/4 cup freshly grated Parmesan cheese
FOR THE MEATBALLS
1 1/2 pounds ground turkey
1/2 cup Panko
1/4 cup freshly grated Parmesan cheese
2 large egg yolks
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper, to taste
DIRECTIONS:
Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
In a large bowl, combine ground turkey, Panko, Parmesan, egg yolks, oregano, basil, parsley, garlic powder and red pepper flakes; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/2-to-2-inch meatballs, forming about 24 meatballs.
Place meatballs onto the prepared baking dish and bake for 18-20 minutes, or until all sides are browned and meatballs are cooked through; set aside.
Place zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes.
In a large pot of boiling water, cook zucchini for 30 seconds to 1 minute; drain well.
Divide zucchini into meal prep containers. Top with meatballs, marinara sauce and Parmesan.