Trim zucchini ends and cut lengthwise into 1/4" planks. (In case zucchini is ice-bruised, simply removed bruised areas.) Stack planks and cut into 1/4" noodles. Mince garlic. Mince parsley, both stems and leaves.

In a medium mixing bowl, combine ground turkey, ricotta, half the Italian seasoning, 1/4 tsp. salt, and a pinch of pepper. Divide into eight equal-sized balls. Press your thumb into center of each meatball and place a mozzarella ball in the well. Reform meatball around cheese, making a tight seal. Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Place meatballs in hot pan and cook, turning occasionally, until browned all around, 3-4 minutes. Transfer to a plate. No need to wipe pan clean.

Heat 1 tsp. olive oil in pan used to sear meatballs over medium-high heat. Add garlic, remaining Italian seasoning, and half the parsley (reserve remaining for garnish) to pan. Cook, stirring often, until fragrant, 30 seconds. Stir in marinara.

Add seared meatballs to pan containing sauce. Bring to a simmer, cover, and cook until meatballs reach a minimum internal temperature of 165 degrees, 7-10 minutes. Remove pan from burner. While meatballs finish, cook noodles.

Heat 2 tsp. olive oil in a large non-stick pan over medium heat. Place zucchini noodles in hot pan and cook, stirring occasionally until warmed through and tender, 4-6 minutes. Remove pan from burner and season with 1/4 tsp. salt and a pinch of pepper.

Place a layer of sauce on a plate or in a shallow bowl. Add a serving of zucchini noodles. Top with four meatballs and more sauce. Garnish with remaining parsley.