Using a box grater, finely shred the zucchini, then add the shredded zucchini into a colander with a bowl underneath, season with sea salt and let it sit

After 5 minutes, using a large wooden spoon, push down on the zucchini to remove any excess water, remove as much of the water in the zucchini as possible

Transfer the zucchini into a large bowl, along with the bread crumbs, crack in the egg, add in the shallot, garlic, parsley and season with sea salt & black pepper, mix together, then push down on the mixture until you get a paste-like texture

To shape the meatballs, grab a spoonful of the mixture and squeeze it in your hands, then shape it into a ball, about the size of a golf ball, if your mixture is too wet to work with, add more bread crumbs, if it's too dry, and in some whisked egg, once they are all assembled, coat each one in flour

Heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes add in the zucchini meatballs, all in a single layer, fry for 8 to 10 minutes or until golden fried all around, then remove from the pan and set aside

Using the same pan with the same heat, make the onion sauce, add in the chopped onion and garlic, mix continuously, after 2 to 3 minutes and the onion is translucent, add in the flour, mix continuously, after 2 minutes add in the white wine, dried thyme and season with sea salt & black pepper, mix together and then simmer

After 3 minutes and the alcohol has been cooked off in the wine, slowly add in the vegetable broth while mixing continuously, once all the broth has been added and you have a slightly creamy sauce, add the zucchini meatballs back into the pan, then gently flip each one so they're fully coated in the sauce, simmer for 2 to 3 minutes

Transfer the zucchini meatballs into serving dishes, top off with the onion sauce and some chopped fresh parsley, enjoy!