Preheat your oven to 400°F (200°C) to ensure even cooking and a golden crust.
In a large mixing bowl, combine the ground chicken, panko breadcrumbs, shredded zucchini, shredded Parmesan cheese, and the lightly beaten egg.
Add the kosher salt, garlic powder, onion powder, paprika, and black pepper. Mix until just combined, being careful not to overmix.
Form the mixture into meatballs, about 1 to 1.5 inches in diameter, and place them on a baking sheet lined with parchment paper.
Bake the meatballs for 20-25 minutes, or until cooked through and the internal temperature reaches 165°F (75°C).
Remove from the oven, let them rest for a few minutes, and serve with your favorite sauce or over pasta.
