Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Place the grated zucchini in between two paper towels and squeeze out the excess water. You may want to repeat this step a second time to get out as much water as possible.
Add the grated zucchini to a mixing bowl with the bread crumbs, parmesan, and beaten eggs. Mix until it comes together, then stir in the garlic, basil, parsley, salt, and pepper. Scoop out ~2 tablespoons of the batter and roll it into a ball. Repeat until you have 12 balls. Place them in even layers on the lined baking sheet.
Bake for 15 to 20 minutes until the balls are golden brown. Serve warm with marinara sauce for dipping. Enjoy!
These are best enjoyed right away but can be stored in an airtight container in the fridge for 3 to 4 days. Enjoy cold or reheat in the microwave for 1 to 2 minutes on high.
I highly recommend making my Canned San Marzano Tomato Sauce as the dipping sauce for these bites! They would also taste delicious with tzatziki or even hummus.
Other serving ideas include using these balls as a vegetarian substitute for meatballs, on top of pasta tossed in sauce. You can even use them in a vegetarian meatball sub.