Zucchini Balls Baked

Preheat oven to 350 F (180 C). Wash the zucchini and remove the ends, keep the skin on for extra fibers. Finely dice the zucchini in small cubes of about 2 mm. Place the small zucchini cubes into a mixing bowl and using a spoon, combine with eggs, garlic,  gluten free Panko crumbs, mint and cheese. Adjust salt and pepper regarding taste. It will form a moist batter that comes easily together. If too moist or stick too much to your hands, add slightly more crumbs, 1 tablespoon at a time until you can easily shape balls with your hands. You should not use more than 4 extra tablespoon of gluten free panko crumbs. Form golf size balls rolling the batter into your hands,. Place each balls onto a greased cookie sheet. I used 1 tablespoon of olive oil to rub onto the cookie sheet. Shape the balls until no more batter left. I made 16 balls with this batter. Bake for 20 minutes or until the outside is golden and crispy. Serve immediately with dip of your choice or serve cold in kids lunchboxes. Remove wrap and bake before serving.