Line a colander with paper towels and add zucchini. Let stand 20 minutes, pressing occasionally to squeeze out moisture.

Preheat oven to 350 degrees. Line a 15x10 baking pan with foil and coat with cooking spray.

In large bowl, combine all ingredients and 1/2 tsp salt. Shape rounded tablespoons (or small ice cream scoop) of mixture into 20 meatballs and place in prepared pan. Bake 25 minutes or until cooked through to 165 degrees.

Easy recipe to double and also stores well if you make ahead!