Grate the zucchini with a box grater. Place in a strainer over a bowl and sprinkle with salt. Mix around and then let it sit for at least 20 minutes. Press the zucchini against the strainer to press out any remaining water.
Add everything to big mixing bowl and mix together. Form into big meatballs.
Preheat the oven to 350 and line a baking sheet with parchment paper. Line up the meatballs and bake for 30 minutes.
Add to pasta and sauce right away or let cool and store in the refrigerator for up to a week or the freezer forever and then reheat on a hot pan. Enjoy!