Recipe-Zucchini Noodles with Turkey Meatballs

Recipe of the Month Zucchini Noodles with Turkey Meatballs INGREDIENTS: 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: 1. Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray. 2. 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. 3. 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. 4. Place zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. 5. In a large pot of boiling water, cook zucchini for 30 seconds to 1 minute; drain well. 6. Divide zucchini into meal prep containers. Top with meatballs, marinara sauce and Parmesan.