Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan to prevent the meatballs from sticking.

In a medium saucepan, heat the vegetable oil over medium-high heat. Add the shredded zucchini and grated onion, sautéing until softened, approximately 8 minutes. Add the minced garlic, and cook for an additional 2 minutes. Remove from heat and allow the mixture to cool to room temperature.

In a small bowl, combine the bread cubes with milk, allowing the bread to absorb the milk for about 2 minutes. Gently squeeze out any excess milk from the bread and transfer it to a food processor. Pulse the bread until it resembles fine crumbs, similar to damp sand.

In a large mixing bowl, add the ground turkey, sautéed zucchini mixture, processed bread crumbs, dried oregano, salt, ground black pepper, and nutmeg. Add the eggs, grated Parmesan cheese, and chopped parsley. Thoroughly mix all ingredients until well combined.

Using a large ice cream scoop or your hands, form the mixture into 12 evenly sized meatballs. For uniform cooking, ensure the meatballs are of similar size.

Place the all-purpose flour in a shallow dish. Roll each meatball lightly in the flour to coat, then arrange them in the prepared baking pan, spaced 1 inch apart. Drizzle olive oil over the top of each meatball.

Place the baking pan in the preheated oven and bake for 30 to 38 minutes, or until the meatballs are golden on top and no longer pink in the center. For accuracy, an instant-read thermometer inserted into the center of a meatball should read at least 160°F (71°C).