Zucchini Noodles with Turkey Meatballs

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.