Heat oven to 350 degrees spray a large rimmed baking sheet with cooking spray
Place the Olive Oil and a large nonstick skillet over medium heat. When hot add the garlic and sauté until golden, about 30 seconds.
Add the zucchini, season with salt and pepper and cook on high heat until all the water evaporates from the skillet, 5 - 7 minuets.
Transfer to a colander to get rid of any excess water, then to a large bowl along with the bread crumbs, beaten egg, Romano Cheese and chopped basil.
Form the Zucchini mixture into 16 balls about 1 ounce each, rolling tightly, and transfer to the prepared baking sheet. Spray the top and bake until firm and browned, about 20 - 25 minuets.
Heat the sauce in a large deep skillet to warm the sauce, about 4 - 5 minuets. Add the meatballs to the sauce and simmer for 5 minutes.
Garnish the meatballs with fresh basil leaves and serve with ricotta or grated cheese.