Start by grating the zucchini using the large holes of a box grater. Sprinkle with salt and let them rest for about 10 minutes so they release excess water. Meanwhile, blend the walnuts and almonds (if you only have one, that's fine!). Place them in a large bowl. Do the same with the rolled oats and add them to the nuts. Add black pepper, garlic, and turmeric, then mix everything together.

Take the zucchini and drain them in a large strainer over a bowl to catch the water—you'll need it later. Squeeze the zucchini well with your hands to remove as much water as possible. Add the zucchini to the bowl with the other ingredients and mix well. The mixture should look like the one in the photo.

Now, in a separate bowl, mix the chickpea flour with about 5–6 tablespoons (or as needed) of the reserved zucchini water (don't throw it away!). Stir until you get a thick but pourable paste, then add it to the zucchini mixture and combine everything.

The mixture should be thick and easy to shape. Form the zucchini meatballs. As you make them, place them on a baking sheet lined with parchment paper. Before baking, lightly spray or brush each one with extra virgin olive oil. Bake at 400°F (200°C) for up to 15 minutes. Keep an eye on them, as baking times may vary depending on your oven!

Once they are nicely golden and the bottoms aren't burnt, remove them from the oven and let them cool slightly. Then serve. I made only 6 because I made them large—you could make more if you make them smaller!

This vegan recipe really inspired me to try it. I did, and I have to say I was very satisfied with the result...they were delicious! Try it for yourself! See you next recipe!