Instructions

1. Cut the top off of each zucchini, about a half inch down from the top.
2. Using a melon baller, carefully scoop out each zucchini, being careful to leave at least a 1/4 inch of flesh on the sides.
3. Lightly salt the insides of the zucchini, and turn them over to drain on a paper towel.
4. Roughly cut up half of the zucchini flesh, and toss the rest (or freeze and use in your next batch of minestrone)
5. Heat 1 tablespoon of the olive oil in a pan with sides high enough to hold the zucchini standing upright with their lids. Add the 1/2 the onions, sage, 1/2 tsp of salt and let soften. Add the chopped zucchini flesh and cook until it done and has give up all of its water. This will take about 10 to 15 minutes.
6. Put the onion zucchini mixture in a mixing bowl and let cool.
7. In the meantime put another tablespoon of olive oil into the same pan and add the rest of the onions and 1/2 tsp of salt. Let cook until the onions have wilted, and then add the tomatoes and their liquid. Let this cook at medium heat for about 15 minutes.
8. Now that the onions and zucchini mixture has cooled, add the ricotta, egg yolks, crumbled bread, last tablespoon of olive oil. Mix well.
9. Using a paper towel, pat the insides of the zucchini dry.
10. Using a spoon, stuff the zucchini, distributing the stuffing between them.
11. Top each zucchini with a lid, and place in the pan with the tomato sauce. Using a spoon, ladle some of the sauce on top of each zucchini. If the sauce seems too thick, add a bit of water. Cover and cook till done, checking and basting every so often
12. The zucchini should take about 45 minutes to cook. Server warm or at room temperature.