Preheat oven to 375 F.

Using a box grater, grate the zucchini on the finest grating side. Squeeze out the water using your hands or a kitchen towel. You want the zucchini to be as "dry" as possible.

In a medium bowl, add the zucchini, minced garlic and onion, sea salt, herbs and ground meat. Mix gently to thoroughly combine and incorporate ingredients.

Roll meat into balls roughly the size of golfballs and place in a baking dish. Cover with marinara and transfer to the oven.

Bake for 30-35 minutes or to an internal temperature of 160 F.

Once meatballs are about done, bring a pot of water to a rolling boil. Prepare Cappellos as instructed. 

Divide pasta evenly and top with marinara and meatballs. Serve.