Stuffed zucchini

Preheat the oven to 375 degrees fahrenheit.

Cut zucchini lengthwise and scoop out the inside of the zucchini leaving enough to support the filling. Place paper towels over the top and set aside.

Rinse your rice and cook (I use a rice cooker and the measurement is ⅔ cup rice with 1 cup filtered water).

Add two tablespoons of olive oil to a cookie sheet and add your meatballs. Add your ground turkey, egg, parsley, gluten free breadcrumbs, and parmesan to a large bowl to combine. Shape meatballs into cherry tomato sized balls and add to the prepared cookie sheet. Roll meatballs to coat in olive oil (drizzle with a bit more if necessary) and bake for 30 minutes. Remove from the oven and set aside.

Increase the oven temperature to 400 degrees fahrenheit.

Put a large pot over medium heat and drizzle the bottom with olive oil. Add garlic, shallot, basil, oregano and salt. Saute until softened. Add ½ cup of red wine and increase the heat to medium/high. Cook until reduced by half - about 5 minutes. Add the can of whole tomatoes, crushing them with your hand as you add them. Stir well and add salt to taste. If your sauce is too acidic, sprinkle some sugar in as that will take the acid flavor down.

Add rice and stir to combine.

Lay the zucchini in a 9x13 baking dish. Add a layer of sauce across each zucchini piece. Add meatballs over the sauce (I got between 3 and 4 in each in a single row). Add an additional layer of sauce over the top. Tear and scatter six pieces of provolone slices over the top of the sauce.

Bake uncovered for 30 minutes. Remove from the oven and allow to cool for about 10 minutes. Sprinkle with additional parmesan cheese and parsley if desired.