• Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Mash the lentils in a large bowl until mostly smooth, leaving some texture.
  1 cup brown lentils
• Add zucchini, green onion, egg, oats, soy sauce, garlic, ginger, sesame oil, and pepper. Mix until well combined. The mixture should hold together when scooped; if too wet, add a bit more oats.
  1 cup zucchini, ½ cup green onion, 1 egg, ½ cup quick oats, 1 tbsp soy sauce, 2 cloves garlic, 1 tsp ginger, ½ tsp toasted sesame oil, ¼ tsp black pepper
• Shape into balls (about 1½ tbsp each) and place on the prepared baking sheet.
• Bake for 18–20 minutes, flipping halfway, until lightly golden and set.

Make the Glaze

• In a small saucepan over medium heat, combine soy sauce, rice vinegar, maple syrup, ginger, garlic, sesame oil, and water. Bring to a simmer.
  2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp maple syrup, 1 tsp ginger, 1 clove garlic, ¼ tsp toasted sesame oil, 2 tbsp water
• Stir in the cornstarch slurry and cook, stirring, for 30–60 seconds until glossy and slightly thickened. Remove from heat.
  ½ tsp cornstarch
• Toss baked meatballs in glaze until coated, or drizzle glaze over the top.
• Garnish with sesame seeds and thinly sliced green onions if desired.