How to cook
Wash the zucchini, grate, salt and leave them to drain of their water or squeeze them immediately with your hands.
To them, add the rest of the ingredients, eyeball them, stir well and form meatballs.
Bake them in an oiled nonstick tray at 356°F (180 °C) until ready.
If needed, put them on paper towels to drain off the excess oil.
You can garnish them with garlic sauce and tomato salad.