Core the zucchini. 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. Set aside.

Make the Italian meatball mixture. Tear the 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. Using your hands, squeeze the excess milk from the bread and place it in a second bowl. Add the ground meat, egg, minced garlic, grated parmesan, ground nutmeg, salt, and black pepper. Mix well with your hands. 

Stuff and fry the zucchinis. 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.

Make the homemade tomato sauce. In a nonstick pan on medium-high heat, fry the onions with some olive oil. Once the onions soften, add the minced garlic and fry for another minute. 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. On medium heat, add all of the stuffed zucchinis to the homemade tomato sauce and simmer for 20 minutes covered. Turn the zucchinis a few times as they simmer on the stovetop.

Serve with pasta or rice and some freshly grated parmesan.