I used a whole medium size zucchini; after shredding the zucchini, I put it in a cheesecloth and squeeze the water; left it resting for an additional 10 minutes and squeezed the water again. I added other spices like oregano, cumin and basil while mixing the meat. I baked in mini loaves (x4) using 1 cup each. Baked for 350F for 50 minutes, added sugar free spaghetti sauce on top, and baked for another 10 minutes. The mini meat loaves came out super moist, with delicious flavor, and just the right amount of juices in the meat . I used 90% lean ground beef.
