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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper, spray or lightly brush it with oil and set aside.
In a large bowl, combine the turkey, zucchini, breadcrumbs, parmesan cheese, egg, garlic, parsley and a generous sprinkle of salt and pepper. Mix until well combined, being sure not to overwork the meat.
Form into 16 evenly sized balls, about 1-1 ½ inches in diameter (I love using this cookie scoop for easy uniform balls!) and place them on the prepared baking sheet. Spray or lightly brush the tops with oil and sprinkle with more salt and pepper.
Bake for 16-18 minutes, until the meatballs are golden brown on the outside and cooked through (no pink remains or an internal temperature of 165°F is reached).
Serve with your favorite pasta (they’re delish with my 20-minute pesto cottage cheese pasta, over rice or quinoa, or alone as a quick snack!