Meanwhile, get a large pot of water on the stove to boil for the pasta. Salt it generously. Then start on the sauce. Transfer the chopped zucchini to a baking dish and drizzle with it lots of olive oil. Also sprinkle it generously with salt and pepper, then roast it in the hot oven with the meatballs for 10 minutes. Take it out and let it cool for a couple of minutes, and set up a food processor. Pour the zucchini, pine nuts, basil, garlic, parmesan, salt, dried onion, black pepper and olive oil in the bowl of the processor and run it until you have a smooth, gorgeous pesto sauce. Set it aside.