Preheat the oven to 375°
Mix the ground flax seed and water together in a small bowl. Set aside for later
Cut both ends of each of the zuchini, then grate into a large bowl
Sprinkle the grated zuchini with sea salt, mix and let sit in the bowl for 20 minutes
Wring out the zuchini in a towel or cloth to drain out as much water as you can. Paper towels can work as well, just be careful not to have torn pieces in your zuchini.
Heat the oil on medium heat in a large skillet with the minced garlic for 1 minute. Add the zuchini and cook for an additional 2-3 minutes.
Add the zuchini and garlic mixture to a large bowl. Add the flaxseed/water mixture, oregano, sea salt, basil, black pepper, crushed red pepper, onion powder, breadcrumbs, nutritional yeast, beans. Mix well so that ingredients are evenly distributed.
Dampen your hands and use them to form medium meatballs. You should end up with about 15 give or take.
Bake the meatballs for 24 minutes, flipping them after 12 minutes, and putting them back in the oven for the final 12 minutes
