Baked Turkey Meatballs with Roasted Zucchini and Marinara

Name: Baked Turkey Meatballs with Roasted Zucchini and Marinara
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 people
Cuisine: Italian
Ingredients: 1¼ lb ground turkey, preferably 93% lean; 4 cloves garlic, minced; 3 tbsp fresh parsley, finely chopped; 1½ tsp dried oregano; ¾ tsp salt; ¼ tsp black pepper, freshly ground; 3 tbsp almond flour; 1 large egg, lightly beaten; 2 medium zucchini, sliced into ½-inch rounds; 2 tbsp olive oil; 1 (28 oz) can crushed tomatoes; 1 tsp dried basil; ¼ tsp red pepper flakes; a handful fresh basil leaves, torn

Tender turkey meatballs packed with garlic, parsley, and oregano bake right alongside zucchini rounds until everything is golden and just starting to caramelize. A homemade no-sugar-added marinara ties it all together for a warm, satisfying meal that keeps things simple and veggie-forward. The whole tray comes out of the oven at once, so there's minimal cleanup and maximum comfort.

By TasteBuds

Published and updated September 18, 2026

Recipe details

Yield: 4 people
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes

Ingredients

1¼ lb ground turkey, preferably 93% lean
4 cloves garlic, minced
3 tbsp fresh parsley, finely chopped
1½ tsp dried oregano
¾ tsp salt
¼ tsp black pepper, freshly ground
3 tbsp almond flour (or regular breadcrumbs if not gluten-free)
1 large egg, lightly beaten
2 medium zucchini, sliced into ½-inch rounds
2 tbsp olive oil
1 (28 oz) can crushed tomatoes (no sugar added)
1 tsp dried basil
¼ tsp red pepper flakes (optional, for a gentle kick)
a handful fresh basil leaves, torn (for serving)

Instructions

Preheat your oven to 400°F (200°C).
Mince 4 cloves garlic. Set half aside for the marinara.
Finely chop 3 tbsp fresh parsley.
In a large mixing bowl, combine 1¼ lb ground turkey, half the minced garlic (about 2 cloves worth), 3 tbsp finely chopped fresh parsley, 1½ tsp dried oregano, ¾ tsp salt, ¼ tsp black pepper, 3 tbsp almond flour, and 1 large egg, lightly beaten. Mix gently with your hands until everything is just combined. Don't overwork it or the meatballs will be dense.
Roll the turkey mixture into 16 meatballs, each about the size of a golf ball. Place them on one half of a parchment-lined baking sheet, leaving a little space between each one.
Slice 2 medium zucchini into ½-inch rounds.
Arrange the zucchini rounds on the other half of the baking sheet. Drizzle 2 tbsp olive oil over the zucchini and the meatballs, then season the zucchini with a pinch of salt and pepper.
Slide the baking sheet into the oven and bake for 25 minutes, until the meatballs are cooked through (internal temp of 165°F / 74°C) and the zucchini is tender with golden edges.
While the tray bakes, make the marinara. In a medium saucepan over medium heat, warm a small splash of olive oil. Add the remaining minced garlic (about 2 cloves worth) and cook, stirring, for about 1 minute until it smells toasty and just starts to turn golden.
Pour in 1 (28 oz) can crushed tomatoes (no sugar added). Stir in 1 tsp dried basil and ¼ tsp red pepper flakes (if using). Bring to a gentle simmer, then reduce the heat to low and let it bubble quietly for 15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld. Taste and add a pinch more salt if needed.
When the meatballs and zucchini come out of the oven, spoon the warm marinara over them right on the baking sheet, or transfer everything to a serving platter and pour the sauce on top.
Tear a handful of fresh basil leaves over the top and serve hot.