Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or spray it with nonstick spray.
Grate the zucchini and carrot using a box grater. Place the grated zucchini on a paper towel and gently pat to remove excess moisture.
In a large mixing bowl, combine the ground chicken, grated zucchini, grated carrot, basil pesto, egg, breadcrumbs, grated Parmesan, salt, black pepper, garlic powder, and red pepper flakes.
Mix the ingredients with a spatula or your hands until evenly combined, taking care not to overwork the meat.
Scoop heaping 1.2 tablespoon (about 2-inch / golf ball size) portions and roll into balls. Place meatballs in a single layer on the prepared baking sheet. You should get about 22 meatballs.
Bake at 375°F for 12–14 minutes, until the meatballs are golden on top and reach an internal temperature of 165°F (74°C).
Serve the meatballs immediately plain or toss with additional pesto or tomato sauce and pasta, if desired.
