Preheat the oven to 400°F. Line a baking sheet with parchment paper.

In a food processor, combine 2 1/2 cups fresh baby spinach and 3 garlic cloves. Pulse until the spinach is chopped into small pieces but not pureed.

With the processor running, drizzle in 1 tablespoon olive oil, add half of the feta (2 ounces), and pulse just a few times more to combine. Transfer the spinach mixture to a large mixing bowl.

Finely chop 3 tablespoons fresh oregano and add it to the bowl with the spinach mixture. Add 1 pound lean ground chicken, 1 large lightly beaten egg, 1 tablespoon Worcestershire sauce, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/3 cup seasoned panko breadcrumbs. Mix gently with your hands or a spoon until just combined.

If the mixture is too wet to form, add more breadcrumbs a little at a time up to a total of 1/2 cup. Once the texture is workable, add the remaining feta (about 2 ounces) and mix just enough to distribute it.

Shape the mixture into about 30 mini meatballs (roughly 1/2-inch diameter each). Arrange them in a single layer on the prepared parchment-lined baking sheet.

Bake the meatballs for 20 to 25 minutes, or until cooked through (internal temperature 165°F or no pink in the center and they feel firm). Remove from the oven and keep warm.

While the meatballs bake, spiralize the 2 medium zucchini into noodles and pat them lightly with paper towels to remove excess moisture.

Heat a large skillet over medium-low heat. Add 2 tablespoons olive oil and 1 tablespoon unsalted butter. When the butter has melted, add the 2 minced garlic cloves and a pinch of red pepper flakes; cook about 1 minute, stirring, until fragrant but not browned.

Stir in the juice of 1 lemon, then add the zucchini noodles to the skillet. Toss to coat and cook, tossing often, until the zoodles are softened slightly, about 5 to 6 minutes.

To serve, divide the zoodles among plates, top with the mini chicken, feta and spinach meatballs, and sprinkle with extra crumbled feta and additional fresh oregano as desired.