Preheat oven to 350°F. Line a baking sheet with parchment paper.
Using a fine grater, shred the zucchini. Use a clean, dry towel to squeeze out most of the liquid from the zucchini. Don't worry it's not completely dried. It should measure 1 cup when the liquid has been squeezed out. Transfer to a medium bowl.
In a food processor, process the dates, bananas, oil, vanilla, cinnamon and salt until smooth.
Add 2 cups of rolled oats and process for a few seconds until the oats are roughly chopped and mixed in the date-banana mixture. Transfer to the large bowl with the zucchini.
Stir in the remaining 1/2 cup of rolled oats.
Form 10 to 12 cookies and place them on the prepared sheet.
Bake for 15 to 18 minutes. Let them cool and enjoy!