Start with the zucchini. Wash it well, and then grate it using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as you can. This step is crucial! Too much moisture could make your meatballs mushy.

In a large mixing bowl, combine the ground chicken, squeezed zucchini, egg, breadcrumbs, milk, olive oil, garlic powder, onion powder, parsley, Dijon mustard, kosher salt, and black pepper. Mix until just combined. Avoid over-mixing; that can lead to tough meatballs.

Now, you’re ready to shape your meatballs. Wet your hands slightly to prevent sticking. Scoop up small amounts of the mixture and roll them into balls, about 1-2 inches in diameter. This should yield around 16 meatballs.

You have a couple of options here. You can either bake them or pan-fry them. If you choose to bake, preheat the oven to 400°F (200°C) and arrange the meatballs on a greased baking sheet. Bake for about 25 minutes or until they’re golden brown and cooked through.

For pan-frying, heat a large skillet over medium heat with a bit of olive oil. Add the meatballs in batches, making sure not to overcrowd the pan. Cook them for about 5-7 minutes until they’re browned on all sides and cooked through.

Serve these meatballs hot with your favorite sauce, over pasta, or with a side of roasted veggies. Top with fresh herbs or grated cheese for an extra kick of flavor.