Meatballs:

1. Preheat the oven to 180 degrees Celsius.
2. Put a frying pan on the stove and pour a tablespoon of olive oil in.
3. Put the 2 crushed cloves of garlic and stir fry for 1 minute. Remove the garlic from the oil and then add the zucchini.
4. Stir-fry the zucchini between 5 and 10 minutes, until all the liquid has evaporated.
5. Let the zucchini drain in a colander and then put it into a bowl where you mix it with salt, pepper, bread crumbs, Italian herbs, Parmesan cheese and egg.
6. Make small balls of the zucchini mixture and place them on a baking tray.
7. Brush the top of the balls lightly with olive oil and put them in the oven.
8. Bake for 20 to 25 minutes until golden brown and firm.

Tomato sauce:

1. Put the olive oil into the pan and fry the shallot in 3 minutes until translucent.
2. Add the garlic and cook 30 minutes.
3. Stir in the tomato puree and bake while stirring for another 2 minutes.
4. Pour over the passata and peeled tomatoes and sprinkle with Italian seasoning.
5. Mix well and place the bay leaf on top of the sauce.
6. Simmer for 20 minutes, until the peeled tomatoes are pretty soft and you can press them flat with the back of your spoon (do so for all the tomatoes).
7. Add the zucchini meatballs to the sauce and warm 2 minutes.
8. Serve with Parmesan cheese and (optional) fresh herbs such as parsley and basil.