Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for an easy clean-up.

In a large bowl combine olive oil, 3/4 teaspoon garlic, salt, pepper, fresh thyme and 1 teaspoon dried oregano.  Add the tomato halves and diced zucchini, toss together to coat. Arrange on the prepared baking sheet, tomatoes cut side up.

In the same bowl combine the ground chicken, eggs, 1/2 cup Parmesan cheese, bread crumbs, salt, pepper, the remaining garlic and 1/2 teaspoon oregano with your hands.

Use an ice cream scoop to scoop the meat mixture and form uniform meatballs with your hands. ( I made 20 meatballs, about 2-inches in diameter).

Arrange the meatballs on the same sheet on veggies. Spray  the meatballs with cooking oil spray.

Bake the meatballs, tomatoes and zucchini  on center rack for about 25-30 minutes or until the meatballs are cooked through ( the internal temperature should reach 165 degrees Fahrenheit| 73 degrees Celsius).  Broil or grill on high heat in the last 2 minutes of cooking time to get them crispy.

Meanwhile cook the pasta according to the package instructions.

Once the veggies and meatballs are roasted, toss them with the cooked pasta, add extra olive oil if needed.

Garnish with fresh basil leaves and the remaining 1/2 cup freshly grated Parmesan cheese.

Serve immediately. Enjoy!