Remove the zest from the lemon and finely chop it. Set aside a teaspoon of zest to mix into the mayonnaise later.
Squeeze the grated zucchini and onion until very dry.
Put the chicken mince, lemon zest, zucchini, onion, egg, capers, parmesan, basil, dried herbs, salt and pepper into a large bowl and combine well with your hands. If the mixture seems too wet add a little more finely grated parmesan.
Roll into small meatballs and cook them in a large frypan in olive oil or butter until brown all over, for about 10 minutes. Be very careful when turning them as they are quite delicate and may fall apart.
Mix the reserved lemon zest into the mayonnaise.
Serve the meatballs warm with the lemon mayo and lemon wedges on the side.
