Grate the zucchini and let them drain with a pinch of salt
for 10 minutes. Squeeze them in a clean tea towel
to remove excess water.
3. Prepare the Mixture
Mix the drained zucchini with the onion,
garlic, Parmesan cheese, breadcrumbs, egg, and parsley.
Add salt and pepper.
4. Form the Balls
Take about a tablespoon of the mixture
and form balls.
Arrange them on the baking sheet.
5. Baking
Lightly brush with olive oil
then bake for 20 to 25 minutes
turning halfway through.
6. Serving
Serve hot with tomato sauce,
a lemon-yogurt sauce, or a herb dip.
