• Rinse the zucchini, cut off and discard the stems.
• Scrape the zucchini in stripes.
• Cut vertically into half and scoop the middle to give the zucchini a boat shape.
• Place the zucchini in a pot with water with a pinch of salt bring to boil. Let simmer until zucchini is half cooked.

Stuffing

• Slice the onions; first cut into half and then cut to thin slices, but do not chop. Sauté with 4 tablespoons of olive oil until they become translucent.
• Chop the garlic and add and sauté for another 1-2 minutes.
• Add the chopped peppers. Stir 1-2 minutes.
• Chop and add the tomatoes. Stir 1-2 minutes.
• Chop the parsley and add to the mixture.
• The parsley and add to the mixture.Add the black pepper, sugar and salt.

Combining

• Fill in the zucchini boats with the stuffing. Place all into a wide skillet with a lid.
• Water just enough to cover the bottom.
• Drizzle several drops of lemon juice and 2 tablespoons of olive oil.