Grate the zucchini, then drain as much water as possible with a cheesecloth or a thin towel.
Put the drained zucchini in a large bowl and add salt, pepper, garlic, basil, flaxseed egg, panko and nutritional yeast. Mix everything with your hands and start forming the meatballs, putting them on a baking sheet.
Once you finish forming the meatballs, put them in the freezer for 10 min to make them firmer.
Cook them in an air fryer for 10 min each side at 350F temperature. If you do not have an air fryer, you can panfry them with a little oil, or you can put them in the conventional oven at 400F for 15 min each side.
Once they are golden brown on all sides, serve them over pasta, rice, quinoa, or noodles.
Add the marinara sauce on top, you can add more nutritional yeast and/or cashew parmesan.