Zucchini Ricotta Meatballs

1: Preheat the oven to 375°F.

2: Trim the ends of each zucchini and shred using a box grater into a large bowl. Squeeze out excess water using a dish towel.

3: In the bowl, combine shredded zucchini with egg, ricotta, bread crumbs, Italian seasoning, grated Parmesan, fresh basil, parsley, salt, chili flakes, pepper, olive oil, chopped onion, and chopped garlic. Stir until evenly mixed.

4: Form the mixture into balls and place them on a parchment-lined baking sheet.

5: If the mixture is too loose, add more breadcrumbs until it holds together.

6: Bake for 30-40 minutes or until browned.

7: Heat marinara sauce in a skillet and gently place the meatballs in it. Let them simmer together for 10 minutes.

8: Serve over pasta, rice, polenta, or mashed potatoes.