Preheat your oven to 425℉. Grease your 12 muffin slot tray with olive oil or butter. I used a silicone tray and omitted this step.
Squeeze out all the liquids from your zucchini shreds as best you can. Squeeze well.
In a large bowl, mix the zucchini shreds, onion, grated parmesan, breadcrumbs, egg, parsley, paprika, garlic powder, salt and pepper to taste. Form packed meatballs and press your thumb into the center. Grab a tablespoon amount of the shredded cheese and press it into the center. Grab a little more of the mixture to cover the cheese and form a ball. Press the ball into a muffin slot and again press down to pack it tight into the slot. Repeat. Bake for 17-20m minutes or until the tops are golden brown.
Notes
These would pair amazingly with my Lazy Tzatziki Dip.Any shredded cheese works here.