Roasted zucchini with meatballs.
Add all of the ingredients to a bowl and mix until combined.
Shape the meatballs into 1 inch balls.
Bake the meatballs at 350 degrees for 10 minutes, just long enough to render a little of the fat.
Place the meatballs in a sauce pan with the tomato sauce and simmer on low heat for about 40 minutes or until cooked through.
Cut zucchini in half.
Slice a little off the bottom of the zucchini bottoms so that they lay flat.
Use a melon baller to remove the seeds from the centre of the zucchini to make room for the meatballs. Sprinkle a pinch of salt in the centre of the zucchini.
Brush the zucchini tops with olive oil and sprinkle with Parmesan. Bake at 375 degrees for 20 minutes or until tender and golden brown.
Remove the zucchini from the oven. Add the meatballs and a little tomato sauce to the zucchini boat. Sprinkle a little more parmesan on top and put back in the oven for about 20 minutes.
If you have the time to simmer the meatballs in the sauce for a little longer, they will be even more tender.