Add them into a clean towel and squeeze the water from them. Make sure they are as dry as possible.
Chopped all the onions, and the garlic.
Add all the ingredients; the shredded zucchini, the egg, the breadcrumbs, the dry oregano, the dry basil, the parmesan cheese, and the ricotta cheese and mix carefully. If you see that the mixture is too wet, just add more breadcrumbs.
Shape the polpette. I suggest to use an ice cream scoop to get equal size polpette. With clean and dry hands just shape the zucchini mixture with your hands into a ball shape.
Pour a little a bit of vegetable oil into a frying pan and place the polpette and fry them on each side. They just need to be lightly coloured.
Place them into a shallow baking dish and pour a bottle of tomato Passata over the polpette and cook into the oven for 30 minutes at 400 degrees.