1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil spray. I find that baking keeps the meatballs tender but still gives them a nice, slightly crispy exterior.
2. Prepare the zucchini: Grate the zucchinis using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial—trust me, I’ve made the mistake of skipping it, and the meatballs turned out too watery and difficult to handle.
3. In a large mixing bowl, combine the drained zucchini, ground meat, breadcrumbs, Parmesan, garlic, onion, egg, parsley, oregano, salt, and pepper. Mix everything together gently but thoroughly. I like to use my hands for this; it helps to evenly distribute all the ingredients and feel the texture.
4. Shape the mixture into about 12 evenly-sized meatballs, roughly 1 to 1.5 inches in diameter. Place them on the prepared baking sheet, spacing them apart so they cook evenly.
5. Lightly spray the meatballs with olive oil or brush with a little olive oil. This helps achieve a golden, crispy exterior. Bake in the preheated oven for 20-25 minutes, turning them halfway through, until they’re cooked through and nicely browned.
6. Once baked, let the meatballs rest for a few minutes. They’re delicious on their own or tossed in your favorite sauce. I often serve them with a simple marinara, but they’re equally good over a bed of zucchini noodles or even in a sub roll for a hearty sandwich.

When I first made these, I remembered my grandma’s gentle encouragement to keep everything simple and fresh. The key is patience—don’t rush the process of draining the zucchini or overmixing the ingredients. Those small steps make a big difference in the final result. Plus, I always like to add a sprinkle of extra herbs on top after baking for that fresh, vibrant flavor.