Shred or mince your zucchini (you can leave skins on, just be sure to wash and dry them first). 1 large zucchini should do the trick. I have made these both with shredded zucchini and minced zucchini...Spiralizing a zucchini is SO easy, that's what I do then I chop it to a mince. I like this way better vs shredding,
Place minced or shredded zucchini in a colander with a paper town folded under it, toss zucchini with some salt and allow it to sit for a bit to begin to drain. After a bit, press down on zucchini firmly to blot it as dry as you can. Tossing it around to ensure you get to it all.
Preheat oven to 375 degrees and line a baking sheet with parchment paper.
Place zucchini in a mixing bowl, add in Panko, cheese, eggs, scallions (or shallot) garlic paste (or powder) a sprinkle of salt and black pepper (if using red pepper add that as well). Toss until combined.
Form mixture into balls by grabbing small amounts with your hands (or a small cookie scoop and forming them into balls. You will need to firmly shape them into balls. Place on parchment lined baking sheet 1 inch apart.
Bake for 15-20 minutes. Balls should look golden and crisp.
Serve Mozzarella Zucchini Balls on their own or with Lemon Aioli for dipping.
Lemon Aioli ¼ cup sour cream, ¼ cup mayo, 1 teaspoon lemon zest 2 teaspoon fresh lemon juice. 1 TBS minced chives (if you have parsley on-hand, mince 1 TBS...if not that's fine), 1 teaspoon garlic paste, salt & pepper. Mix everything together in a small bowl and chill until serving.