Heat the oven to 375°F. Spray a large rimmed baking sheet with coconut or olive oil spray or brushed on.
Add 1 tsp of olive or coconut oil and minced garlic clove in a large skillet over medium heat. Sauté 1 minute.
Add the grated zucchini, season with salt and pepper and cook on high heat 5 to 7 minutes, stirring frequently.
Transfer the zucchini to a colander to get rid of any excess water. I use a thick paper towel or cheese cloth to press the excess water out of the zucchini.
In a mixing bowl, beat the egg and add the Parmesan, breadcrumbs , seasoning, and basil. Combine zucchini into mixing bowl.
Form the zucchini mixture into 12 balls about 1 1/2 tbsp each, rolling tightly and transfer to the prepared baking sheet. Cook until lightly browned on top, about 20 to 25 minutes.
Heat the sauce in a large deep skillet to warm the sauce hen add the meatballs to the sauce and simmer for 5 minutes.
* I cooked these with beef meatballs for my family. I added whole wheat spaghetti because since I was serving them zucchini meatballs, I didn't want to push my luck with zoodles also, but this would be ah-maze-ing with zoodles. My son thought there was beef in the zucchini meatballs anyways!
Make it vegan: Use 1 flax egg and nutritional yeast as Parmesan.