Fit Food By Al: Baked Lean Meatballs in Roasted Zucchini Boats with Marinara

What I used:

1.25 pound of 7% Lean ground sirloin
1/4 italian bread
crumbs
3 medium to large zucchini
1 tablespoon of extra virgin olive oil
(or cooking spray)
1 small white or yellow onion
1 large garlic clove
1 egg
salt and pepper (and other seasons of your taste)
1 cup of your favorite or jarred tomato sauce
melon baller (baby spoon)

Directions:

Pre heat oven to 350

Gently rinse zucchini,cut 1/3 of the zucchini off and reserve. If
the zucchini won't sit upright by itself the slice a bit off the opposite side
to make it stand firmly so you can place it baking pan without it
rolling.

Gently scoop out the insides of the zucchini *be carful not to
scoop too deep to keep from breaking through the skin

Reserve the zucchini that you have scooped out to use in meatball mixture.
Drizzle olive oil (or spray with cooking spray) and place on baking sheet. Bake in oven for 9-12 minutes.( I checked around the 9 minute mark and they needed a few more minutes to reach the softness that I desired.)

For the meatballs:

In a non stick skillet with one tablespoon of extra virgin olive oil on medium heat add diced onion and garlic and cook for 10 minutes until onions become translucent.

Remove from heat let cool.

In a large mixing bowl add meat, egg, breadcrumbs, onions, garlic and reserved zucchini (diced).

Mix together and form into balls (roll into balls a little smaller than a golf ball in order to fit balls into zucchini boats)

Bake meatballs for 25 mintues (on 350, same temp as the
zucchini)

When zucchini and meatballs are done fill boats with red sauce
and fill with meatballs.