This homemade Italian meatball stuffed zucchini is simmered in a tomato sauce and topped with freshly grated parmesan cheese. Serve as is or alongside pasta.
Wash and cut the stem off of the zucchini. Cut the zucchini into 3" long sections (about 2 to 3 pieces per large zucchini).
Using a corer or knife, cut the soft inside out of the zucchini leaving just the exterior.
Remove the doughy bread from the inside of the baguette (do not include the crust). Place the bread in a bowl with milk and let soak for 2 to 3 minutes.
Add the soaked bread, ground meat, egg, minced garlic, grated parmesan, ground nutmeg, salt, and black pepper. Mix well with your hands.
Using your hands stuff the Italian meatball mixture into the cored zucchini. Once all of the zucchinis are stuffed, add the canola oil and olive oil to a nonstick pan on medium heat.
Add the stuffed zucchinis in a single layer and cover. Fry for about 10 minutes turning the zucchinis every few minutes. Fry the zucchinis in two batches if needed.
Remove the stuffed zucchinis. On medium-high heat, fry the onions with some olive oil. Add the minced garlic. Add the can of crushed tomatoes, water, dried Italian herbs, salt, and pepper. Simmer for 5 minutes covered.
Simmer the Italian stuffed zucchini in tomato sauce for 20 minutes covered. Serve as is (like the Italians), or with a side of pasta or rice.