Zucchini Herb Chicken Meatballs

1 Preheat the oven to 425 F
2 Line a large baking sheet with parchment paper
3 Grate the zucchini using a hand or box grater, then squeeze out the liquid.
4 Add the grated zucchini to a bowl with the ground chicken, chopped herbs, bread crumbs, egg, sesame seeds, spices, and 2 tbsp of olive oil. Mix well.
5 With wet hands, shape the mix into about 20 meatballs and place them on the sheet pan
6 Drizzle or brush lightly with olive oil
7 Bake for about 20-25 minutes on the top rack, then broil for 3 minutes at the end to brown. I like to top them with lemon juice once ready. 
8 Leftovers can be refrigerated for up to 4 days, or stored in the freezer for up to 3 months and reheated as needed