Grate the zucchini and onions on the large holes of a box grater or in a food processor.
Place in a large bowl and stir in the garlic; mix until everything is well combined.
Transfer zucchini mixture to a large sheet of paper towel or a cheesecloth; wrap up the zucchini mixture and twist tightly into a ball.
Squeeze the ball over the sink or a bowl to catch all the water.
Unravel the cheesecloth and set the zucchini mixture aside.
In a mixing bowl, combine ricotta cheese, parmesan, egg, panko crumbs, seasoned salt, black pepper, Italian Seasoning, and basil; stir until everything is well combined.
Add zucchini mixture to the ricotta mixture and continue to mix until thoroughly incorporated.
Shape the mixture into 12 golf-ball sized meatballs.
Add an inch of oil to a cast iron skillet and heat over medium-high heat.
Working in batches, add the "meatballs" to the skillet and cook for 5 minutes, turning occasionally, until browned on all sides.
Remove to a paper towel lined plate.
Once all the meatballs are done, add them back to the skillet and pour tomato sauce over them.
Broil for 4 to 5 minutes, or until sauce is warm and bubbly and meatballs are completely cooked through.
Remove from oven and serve over prepared whole wheat pasta.
Garnish with freshly grated parmesan and chopped fresh basil.