Slice off the bottoms of the zucchini, then use a food processor to shred them. Place the zucchini in a colander and sprinkle the salt on top. Let the zucchini rest for 10 minutes.

Meanwhile, preheat the oven to 375 degrees. Lightly coat a large baking dish with cooking spray. Drain the beans, and mince the onion and garlic.

Drain the zucchini of excess moisture by using your hands to wring them out. Grab the zucchini by the handful, squeeze it a few times to drain excess liquid, then place it back in the food processor. Repeat until all of the zucchini is drained.

Add the remaining ingredients to the food processor. Process just until everything mixes and forms a big, sort of sticky mixture.

Roll the mixture into a dozen meatballs that are a bit bigger than golf ball sized.

Place the meatballs in the baking dish, then bake for 20 minutes. Flip each meatball, then bake for another 20 minutes.

Serve with pasta and marinara sauce.