Stuffed Zucchini

Method

1. Wash the zucchini and cut each into three pieces.
2. Using a special hollowing tool, remove the inner flesh of the zucchini to create a cavity. Set aside the removed flesh.
3. Season the hollowed zucchini with a pinch of salt and let them sit for a few minutes.
4. Prepare the meat filling: in a bowl, combine ground beef and veal, stale bread soaked in water and squeezed dry, a little garlic, a little untreated lemon (zest or juice), parsley, salt, pepper, and one whole egg. Mix well until all ingredients are evenly combined. Taste and adjust seasoning.
5. Fill each zucchini piece with the meat mixture, pressing firmly to avoid air pockets. If there is leftover filling, form small meatballs.
6. In a large pan, heat a drizzle of extra virgin olive oil and add two lightly crushed garlic cloves. When the garlic begins to sizzle (do not let it burn), add the tomato passata. Season with salt and pepper.
7. When the sauce begins to simmer, carefully place the stuffed zucchini in the pan, leaving some space in the center. Add the reserved zucchini flesh and the meatballs (if using) in the center.
8. Do not add water; the zucchini flesh will release enough moisture. Cover the pan to create a steam chamber and cook over low heat for about 20 minutes.
9. Check if the zucchini are tender. Remove from heat and serve.