Make the meatballs: Using paper towels, squeeze all the excess water from the zucchini. Put the zucchini in a large bowl with the turkey, panko, parmesan cheese, parsley, garlic, egg, and salt and pepper. Mix all ingredients together until they are evenly distributed. Form golf ball-sized meatballs (about 24).
Heat up the olive oil in a large pan over medium heat. Brown the meatballs on all sides in batches, only putting in as many meatballs as will easily fit in the pan at once without overlapping. Once the meatballs are browned on all sides, move the meatballs to a plate. Don’t worry, and you’ll finish cooking them through in the sauce.
Sauce: Make the sauce by heating up the olive oil in a saucepan. Saute the onions until they are translucent. Then, add in the garlic and cook for another minute until you can smell that garlic goodness.
Add in the jarred sauce, bay leaf and parmesan cheese. Simmer over low for about 10 minutes.
Pour the sauce into the pan used to cook the meatballs and scrape the bottom with a spoon to get all the browned flavor into the sauce.
Add the meatballs into the sauce to finish cooking them over low in the simmering sauce – another 10 minutes or so.
Before serving, add in the fresh chopped basil.
Put about 3-4 meatballs on each roll or naan bread and top with a slice of provolone cheese. Broil the sandwich on low for a minute or two just to melt the cheese.