Strain out the excess liquid in the grated zucchini in a cheesecloth or a super clean dish towel. OR just squeeze it in a double layer of paper towels like I did.
Add onion, parsley, garlic, and basil to the food processor and pulse until it’s well combined – a chunky paste?. (sounds good right?- looks even worse at this point)
Combine turkey, zucchini, onion mixture (yes that’s a better word), eggs, and seasoning in a big bowl and MIX with your hands till it’s all combined. It’ll be really wet. That’s ok!
Use a cookie scoop, big ones work too but I used my 2 tbs scoop. I like more edges that can get crispy. Scoop onto two foil or parchment lined cookie sheets. They can be close.
Sprinkle with red pepper flakes if you like heat. Or you can mix it in, but I like to keep some without it for my kids.
Bake in preheated oven on two middle racks at 425 for 15-20 minutes until browned and a little crispy on top. Switch pans halfway thru if you did this giant batch and have two pans stacked in there like me. (Drain off any excess liquid when you switch racks.)