Ingredients
Tomato Sauce
Stuffed Zucchini
Preparation
Tomato Sauce
- 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.
Stuffed Zucchini
- 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.
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