Stuffed Zucchini

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1/4 cup plus 1 tablespoon pure olive oil, plus more for drizzling

1 medium onion, coarsely chopped

6 long or round zucchini (6 to 8 ounces each)

4 cups coarse fresh bread crumbs

1 cup coarsely chopped parsley

5 ounces baked ham, sliced 1/4 inch thick and cut into 1/4-inch dice

Salt and freshly ground pepper

Freshly grated nutmeg

5 large eggs, beaten

1/4 cup water

3 garlic cloves, halved

3 medium tomatoes, chopped

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