Grate zucchini and carrots. Gently pat the zucchini dry with a paper towel or clean dish towel (no need to squeeze all the liquid out of it, just pat off some of the extra moisture). Add to a large bowl with the diced bell pepper. Add in the pesto, bread crumbs, salt, olive oil and stir to combine.
Fold in the ground chicken or turkey using your hands or a large fork, and toss together the chicken and vegetable mixture until it's well-combined. Try not to over-work the mixture.
Line a baking sheet with parchment paper, or a slipat.
Using a 1" scoop or a Tablespoon, make small (1-1 1/2") meatballs and place them on the baking sheet. (you can also just use your hands to roll them out)
Bake at 375 degrees for 15 minutes. For a bit of browning, broil the meatballs an additional 1-3 minutes. If browning isn't important, continue baking meatballs another 2-3 minutes, or till cooked through.
Serve with your favorite sauce, pasta, or on a sandwich. Enjoy!