Step 1

Preheat oven to 400 degrees and line a large sheet pan with parchment paper.

Step 2

Grate the zucchini and add to the center of a clean kitchen towel. Squeeze out as much liquid as you can over the sink, then measure out 1 cup.

Step 3

Add the shredded zucchini, ground chicken, almond flour, lemon zest, and all spices to a mixing bowl. Use a rubber spatula or clean hands to mix well. The mix should be uniform and zucchini should be spread out evenly.

Step 4

Use a 2-tablespoon cookie scoop or a spoon to form the mix into 12-15 evenly sized servings. Add a bit of oil to your hands and shape them into balls, then place on the sheet pan spaced apart.

Step 5

Bake for 14 to 18 minutes, until fully cooked at an internal temperature of 165 degrees F. Let cool before enjoying or store in an airtight container in the refrigerator for up to 4 days. Freezer for up to one month.