Preheat the oven to 400 F and line a baking sheet with lightly greased parchment paper.

Using a food processor, shred the zucchini, spinach, basil, and parsley until the zucchini is shredded and the spinach is chopped. Alternatively, you can chop the spinach and herbs with a knife and shred the zucchini with a grater.

Pour the zucchini and spinach mixture into a large bowl and add the remainder of the ingredients. Stir well until all of the ingredients are well incorporated into the chicken mixture.

Roll the chicken mixture into meatballs, slightly flattening them with your hand to make "poppers". Evenly space on the baking sheet.

Place the poppers in the oven for 25-28 minutes, flipping halfway through. The internal temperature should read 165 F.

Remove from the oven and allow to cool slightly before serving with tomato sauce (or nomato sauce for AIP) for dipping!