This dish is a perfect example of the amazing convergence of both sides of my family’s roots. My paternal grandmother, Nonna Giulia, and my maternal grandmother, Nonna Mary, both made these stuffed zucchini almost exactly the same way. Unfortunately, I have no written record from either grandmother, so my recollection has morphed into a single recipe. The tricky part is hollowing out the zucchini without breaking through the skin. The easiest way is to scoop from both ends of the zucchini, then push the insides out. The pulp is not used here but can be made into a delicious pasta sauce or used in a frittata.