Wash the zucchini thoroughly, trim off both ends, grate the zucchini into a bowl, and squeeze out moisture using a kitchen towel.

In a large mixing bowl, combine drained zucchini with crumbled feta, beaten egg, breadcrumbs, and optional oats. Add garlic, parsley, oregano, salt, and pepper, mixing thoroughly.

Roll the mixture into small balls, about the size of a golf ball, ensuring they hold together. Arrange on a parchment-lined baking sheet.

Preheat the oven to 180°C (350°F), drizzle olive oil over balls, and bake for 20 minutes, turning halfway through.

Let the balls cool for a few minutes before transferring them to a serving platter. Serve warm.