Start by washing and grating the zucchini, then squeeze out the excess moisture using a clean kitchen towel.

In a large mixing bowl, combine the squeezed zucchini with crumbled feta cheese, a beaten egg, breadcrumbs, oats if desired, minced garlic, finely chopped parsley, dried oregano, salt, and pepper.

Scoop out portions of the mixture and shape them into compact balls about the size of golf balls.

Place the formed balls on a clean plate, then line a baking sheet with parchment paper and arrange the zucchini balls evenly, drizzling olive oil on top.

Bake in a preheated oven at 180°C (350°F) for approximately 20 minutes, flipping them halfway through.

Once golden and crispy, let them cool for a few minutes on a wire rack before serving.