Wet bread with water, squeezing excess out. Tear into small pieces and place in a large bowl. Combine with turkey, egg, zucchini, breadcrumbs, garlic, onion, mint, parsley, oregano, salt and pepper.
Using a 1/4 cup measure, form each meatball 1/4 cup in size. For best results, refrigerate before cooking to help hold their shape.
In a pan: spray olive oil in a large nonstick frying pan and cook over very low heat (or you can make 350F 20-25 minutes)
On the grill: clean grill well before cooking and spray grate with oil. Cook on low until cooked through.
Makes about 17 meatballs.