Place diced zucchini in a microwave dish with a little water and cook
until vegetable is tender.
Drain water and cool zucchini.
Place zucchini in a large mixing bowl, add bread crumbs (unseasoned), a
mixture of Romano & Parmesan cheese, S&P, egg, parsley and blend
ingredients together.
Place a mixture of breadcrumbs and cheese together in another bowl for
coating meatballs before frying.
Heat olive oil in skillet adding a couple of cloves of crushed garlic.
Make meatballs with the zucchini mixture, and roll in bread/cheese
mixture.
Heat olive oil with garlic. Place zucchini meatballs in skillet and fry
until golden brown on all sides. Drain and serve as an appetizer with
fresh homemade tomato sauce.