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Prepare a baking sheet lined with parchment paper and preheat oven to 400 F if baking. Skip this step if frying meatballs in a skillet (instructions below).
Mix all ingredients for ground turkey meatballs in a large bowl, stirring until well-combined. Wet hands with water and roll into 1-inch meatballs, creating 24 of them. Add to baking sheet in rows, spray with cooking spray and bake for 15 minutes.
Alternatively, cook meatballs in a large skillet over medium heat with a bit of olive oil for 10-15 minutes.
Meanwhile, heat a large pot of boiling water over hight heat and add a pinch of salt. Cook spaghetti for 10 minutes, adding zucchini in during the last minute of cook time. Drain and then add back to pot, tossing with pasta sauce over medium-high heat for 1-2 minutes until hot.
Serve pasta in bowls with 6 meatballs for each serving. Leftovers will last up to 5 days in the fridge. If freezing, place in a thick plastic bag and label with date. Will keep in freezer up to 6 months.