Before you start mixing the meatloaf ingredients, first soak 1/2 cup of plain breadcrumbs in 1/2 cup of milk. Stir to mix well and let it sit until the breadcrumbs have soaked up all the milk.
Then shred the zucchini and place in a cheese cloth. Squeeze to drain out most of the liquid. Set aside. Then mince the shallot and set aside.
To a bowl, add ground chicken, parsley, grated cheese, zucchini, soaked breadcrumbs, shallot, egg, salt, and pepper. Mix to combine, cover and place in the refrigerator for 30 minutes so that the flavors can marry.
Preheat the oven to 400°F.
To an oven safe pan, add the mixture and shape into a loaf with your hands, making sure to compact it enough so that it doesn't fall apart. Drizzle with olive oil and rub the entire meatloaf with your hands.
Bake for 45 mins – 1 hour or until the internal temperature is 165°F.
Optional: Remove the meatloaf from the pan and place onto a serving dish. While the pan is still hot, deglaze the juices that have stuck to the pan with 1/2 cup of white wine. Using a wooden spoon, scrape all of the bits off the pan. If your pan is able to go onto a flame, you can place it on the stove top and heat the sauce so that the alcohol evaporates and the sauce thickens a bit. If not, place the pan back into the oven and let the oven simmer the sauce for a few minutes until the alcohol has evaporated and the sauce has thickened slightly.