In med. bowl, combine beef, flaxseeds, egg, basil, oregano and salt. Form 24 one-inch balls.

In large skillet, heat oil. Cook onion and garlic. Add meatballs and cook 10 min, turning to brown all sides and no pink inside.

Pour sauce into skillet and heat through. Remove meatballs and sauce to covered dish to keep warm.

Add zucchini to skillet and cook covered about 3 min, tossing occasionally, until soft.

Serve "noodles" topped with meatballs and sauce.