Preheat oven to 425°F and line a baking sheet with parchment paper.
Using a box grater, finely grate the zucchini. Remove moisture using a milk bag, cheesecloth, or layered paper towels. You can also use a hand strainer and firmly press down with a spoon over a sink until all moisture is removed.
Combine all ingredients in a mixing bowl.
Form 20 – 24 small golf-ball-sized meatballs and evenly space them across the lined baking sheet.
Bake for 20 - 25 minutes, until slightly browned on the outside and cooked through.
