• Place grated zucchini on a tea towel, bring up ends and twist ends to squeeze juice out of bottom of towel held over a sink or bowl. Remove as much juice as possible.
• Add zucchini and remaining ingredients, including cheese if using, to a large bowl - mix until combined.
• Use a cookie scoop to shape the mixture into balls and place about 1 inch apart on lined baking sheets.
• Bake immediately or freeze for later.

To Bake and Serve:

• Cook in a preheated 400 degree oven for 18-20 minutes or until cooked through. Cool a few minutes and serve.

To Freeze Raw:

• Place baking sheet(s) with raw meatballs into the freezer and freeze until firm, 1 to 2 hours.
• Use a spatula to transfer the frozen balls into a labeled gallon freezer bag or other freezer container.
• Seal and freeze 6-8 months.

To Freeze Cooked:

• Bake as directed above, then allow to cool completely on the baking sheet.
• Add cooled meatballs to labeled gallon freezer bags or containers, seal and freeze.
• To reheat, remove as any meatballs as you'd like from the bag and heat in the oven, toaster oven, or stovetop until warmed through (can also microwave for 1-2 minutes).