Grate 1 zucchini. Using a paper towel, squeeze excess moisture from grated zucchini.
In a mixing bowl, combine the following: 1 lb ground turkey, 1 grated & drained zucchini, 1 cup almond flour (or 2 T coconut flour), 1 egg, 2 T Italian seasoning, 6 oz tomato paste, 1/2 cup parmesan (optional), salt & pepper.
Form into ~20 meatballs.
Bake meatballs in a single layer for 35 minutes or until they reach an internal temp of 165 F.
*Note: read ingredient list to avoid added gluten, sugars & msg.