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Prepare zucchini. In a large skillet over medium-high heat, heat 1 tablespoon olive oil until it almost shimmers. Add ground veal to hot olive oil. Heat olive oil and garlic in the skillet. Cook the chopped zucchini flesh in the skillet. Make the stuffing. Cook stuffed zucchini in the skillet over medium-high heat. In the same skillet, add chopped onions and saute 3 minutes over medium-high heat, stirring frequently, until onion caramelizes to a golden brown. Place stuffed zucchini tubes back in the skillet. Cover skillet, turn heat down to low, and simmer 30-40 minutes. Enjoy these tasty pan-cooked zucchini on their own or serve with a few sides.
If using long zucchini, halve the squash crosswise. Soak zucchini 30 minutes in cold water to soften the squash. Using an apple corer or a special zucchini corer , hollow out the zucchini, trying to scoop out the centers so all you have left are zucchini "tubes" that will hold the meat stuffing. Don't throw out the zucchini flesh. Instead, chop it up and set it aside to use for the stuffing later. Brown ground veal 4 minutes until it is golden brown and the oil has absorbed evenly. Using a slotted spoon, transfer browned ground veal to a bowl. Season with salt and black pepper to taste. Leave the remaining fat in the skillet. In same skillet, add 1 tablespoon olive oil and heat over medium-high heat. Add garlic and saute 2 minutes until gold and fragrant. Remove garlic with a slotted spoon and discard it, leaving behind garlic-infused oil. Add reserved chopped zucchini flesh to the skillet and saute 5-6 minutes. Season with salt and black pepper to taste. Then transfer sauteed zucchini flesh to the bowl containing the ground veal. Mix zucchini flesh and ground veal to combine. Fill the zucchini tubes with the stuffing. In a large, heavy-bottomed skillet, heat 2 tablespoons of olive oil 1-2 minutes over medium-high heat. Place as many stuffed zucchini tubes that can fit in a single layer in the skillet without overcrowding or dropping oil temperature too much. Sear zucchini 10 minutes total on all sides, turning stuffed squash when needed. Once zucchini has been seared, use a slotted spoon to transfer them to a platter. Repeat this with any remaining zucchini until they are all cooked, reserving cooking fat in skillet. Season stuffed squash with salt and black pepper then add dry white wine to the skillet, bringing it back to a boil. Add tomatoes to the skillet. (Alternately, you can used canned diced tomatoes if you wish to save time.) Turn zucchini tubes from time to time, making sure that they cook evenly. When stuffed squash is fork-tender, remove skillet from heat. Wait at least 5 minutes for them to cool a bit before serving.