Preheat oven to 375F. Line a large baking sheet with heavy duty foil and spray with cooking spray.

Shred zucchini by hand or using the food processor shredded attachment, then squeeze dry of excess water. (I use a dish towel and then wash it, or sometimes I use paper towels.) Really, try to get as much moisture out as possible.

Combine ingredients in a large bowl.

Make meatballs about the size of 2 tablespoons (I actually used a cookie scoop to measure, but I have separate cookie scoops to keep cross contamination from occurring) and place on large cookie sheet.

Bake until set, about 45 minutes. Make sure internal temperature reaches 165F.