In a pot over medium-high heat, lightly brown the garlic with the ground fennel, oregano and red pepper flakes in the oil. Add the strained tomatoes and broth. Simmer for 2 minutes. Season with salt and pepper. Pour the sauce into a 13 x 9-inch (33 x 23 cm) rectangular baking dish.
With the rack in the middle position, preheat the oven to 400°F (200°C).
Using a small spoon, scoop out some of the zucchini flesh to make a long well down the centre of each half. Chop the scooped out flesh and set aside.
In a bowl, combine the breadcrumbs and milk. Let soak for 2 minutes. Add the zucchini flesh and remaining ingredients. Season with pepper. Mix well with your hands. The mixture will be soft.
With lightly oiled hands, form 40 meatballs using about 1 tbsp of the mixture for each one. Place 5 meatballs on each zucchini half. Place the zucchini over the sauce in the baking dish.
Bake for 30 to 35 minutes or until the meatballs are golden and the zucchini are tender. Sprinkle with Parmesan to taste. Serve with rice or pasta of your choice.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.