In a medium bowl mix together the plant-based ground, panko, garlic, oregano, paprika, red pepper flakes, onion powder, tamari, tomato paste, parsley, salt, and pepper. Form into golf ball-sized balls.

Heat a skillet to medium and lightly coat with oil. Cook 7 to 9 minutes, turning every minute until all sides are browned and cooked.

Mix the spaghetti and zucchini noodles and portion into 4 bowls. Top with 2-3 meatballs per bowl, generous scoops of marinara, parsley, basil, and drizzles of olive oil. Season to taste with more salt and pepper, and serve.