1. Prepare the Zucchini:

• Grate the zucchini and sprinkle with 1/2 teaspoon of salt.
• Let the mixture rest for 10 minutes to release excess moisture.
• Use a clean kitchen towel to wring out as much liquid as possible from the zucchini.

2. Soak the Oats:

• In a bowl, combine the oats and water.
• Let the oats soak for about 10 minutes, allowing them to soften and absorb the water.

3. Mix the Ingredients:

• In a large bowl, combine the grated zucchini, soaked oats, eggs, finely chopped bell pepper, green onion, parsley, and minced garlic.
• Stir well until all ingredients are fully blended.

4. Season and Preheat:

• Add 1/2 teaspoon of salt to the mixture and mix thoroughly.
• Preheat your oven to 375°F (190°C). Grease a loaf pan with oil.

5. Form the Meatloaf:

• Spoon the vegetable mixture into the greased loaf pan.
• Firmly press the mixture into the pan to ensure a tight, uniform loaf shape.

6. Bake the Meatloaf:

• Place the loaf pan in the oven and bake for 45-50 minutes, or until the top is golden brown and the meatloaf feels firm.

7. Cool and Serve:

• Remove the loaf pan from the oven and let the meatloaf cool for a few minutes.
• Slice and serve warm as a main dish, or enjoy cold the next day!