Preheat the oven to 375F
Trim the ends of each zucchini and use a box grater to shred into a large bowl
Squeeze the zucchini in a dish towel to get rid of any excess water
Add the zucchini to a bowl with the egg, ricotta, bread crumbs, Italian seasoning, cheese, basil, parsley, salt, chili flakes, pepper, olive oil, onion, and garlic
Stir until evenly mixed, then form the mixture into balls and place on a baking sheet lined with parchment
Add more breadcrumbs if the mixture is too loose
Bake for 30-40 minutes, or until browned
Heat marinara sauce in a skillet and gently place the meatballs in the sauce
Let them simmer together for 10 minutes
Serve over pasta, rice, polenta, mashed potatoes, or quinoa
