Gather and prep all ingredients. Grate zucchini and press into a strainer to remove as much moisture as you can. Pre-heat oven to 400°F.

In a large bowl, combine the ground turkey, hot Italian sausage, shredded mozzarella, grated parmesan, shredded zucchini, large egg, garlic powder, onion powder, dried basil, salt, and pepper.

Lightly mix together until just combined. Be careful not to overmix, as this can make the meatballs tough.

Roll the meatball mixture into golf ball-sized balls and place them into a 9x13 inch casserole dish.

Bake for 25-30 minutes, or until the meatballs are almost cooked through. You may need to drain excess moisture from the dish.

Arrange the kale leaves around the meatballs in the casserole dish. Top the meatballs generously with your favorite marinara sauce and the remaining mozzarella cheese. Bake for another 10-12 minutes, or until the cheese is melted and bubbly.

For an extra crispy cheese topping, you can optionally broil for 2-3 minutes. Serve immediately and enjoy your delicious Keto Meatball Parm & Kale Casserole!