Toss tomatoes, olive oil, garlic, and salt and pepper together and spread on a parchment paper lined baking dish.
Roast at 400 degrees for approximately 20 min until starting to shrivel
Meanwhile, spiralize zucchini and saute in a large skillet over medium heat. You do not need to add any oil before sauteing as the moisture from the zoodles will be adequate. Season with a little salt and pepper.
When zoodles are done sauteing remove to a bowl (do not overcook the zoodles) and toss with the pesto. Add roasted tomatoes
Wipeout skillet and heat/cook meatballs according to their directions.