Stuffed, Baked Zucchini
Rinse cod. Place fish in a bowl with 1 liter (approximately 32 ounces) of water and let stand overnight. Then pat cod dry, cut into small pieces and sprinkle with 1 tablespoon flour.
Rinse zucchini, pat dry, remove stem and cut in half lengthwise. Remove some flesh from inside each half using a teaspoon. Finely chop removed flesh. Peel onion and cut into small cubes.
Heat 2 tablespoon olive oil in a pan and saute onions until soft, add cod and fry over high heat. Add chopped zucchini, cook everything over low heat for 4 minutes and season with salt and pepper. Remove for the heat and allow to cool slightly.
Mix parsley in a bowl with egg and flour, add zucchini codfish mixture, and mix, Mixture should be liquid, add some bread crumbs and stir. Fill zucchini halves with codfish mixture.
Heat 3 tablespoons oil in a pan. Fry zucchini halves with filling-side down over medium heat, turn and fry the other side also. Place zucchini with filling-side up in a greased baking dish.
Pour tomato sauce over zucchini and cook for about 20 minutes in a preheated 180°C (approximately 350°F).