Grate the zucchini and squeeze it firmly in a clean kitchen towel to remove all excess moisture.
In a large mixing bowl, combine the ground turkey, cooked quinoa, squeezed zucchini, egg white, garlic powder, onion powder, sea salt, black pepper, and chopped parsley.
Use your hands to mix the ingredients until just combined, being careful not to overwork the meat.
Form the mixture into 10 small, uniform balls.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Place the bites in the pan and sear for 3-4 minutes per side until they are golden brown and reach an internal temperature of 165 degrees Fahrenheit.
Remove from the heat and let rest for 2 minutes before serving.