Preheat oven to 350 F

Wash the zucchini and remove the ends, keep the skin on for extra fibers.
Finely dice the zucchini in small cubes of about 2 mm.

Place the small zucchini cubes into a mixing bowl and using a spoon, combine with eggs, crumbled bacon, garlic, gluten free Panko crumbs, mint and cheese. Adjust salt and pepper regarding taste.

It will form a moist batter that comes easily together. If too moist or stick too much to your hands, add slightly more crumbs, 1 tablespoon at a time until you can easily shape balls with your hands. You should not use more than 4 extra tablespoon of gluten free panko crumbs.

Form golf size balls rolling the batter into your hands,.
Place each balls onto a greased cookie sheet.

Bake for 20 minutes or until the outside is golden and crispy.