Trim zucchini ends and cut lengthwise into 1/4" planks. Stack planks and cut into 1/4" noodles. Place noodles in a medium mixing bowl and cover with water to prevent browning. 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. Mix to combine and divide into eight equal-sized balls. Press your thumb into center of each meatball and place a mozzarella ball into the well. Close meat around mozzarella, re-form into a ball. Form a tight seal so cheese stays inside meatball. 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 the way 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 to pan. Cook, stirring often, until fragrant, 30 seconds. Add marinara to pan and stir.

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 once meatballs are finished. While meatballs are finishing, cook the noodles.

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

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