My inspiration for coring zucchini in this manner is from Anissa Helou's Lebanese Cuisine. Anissa Helou is the author of many cookbooks, but Lebanese Cuisine has become one of my 'go-to' reference books.
My preferred zucchini for stuffing is the light green variety. They are the perfect length and diameter for stuffed zucchini and are abundant at Farmer's Markets. I do not know the specific variety, but here is a photo:
If you could not find this particular variety, you can use the dark green variety which seems to be available year round at the supermarket. The dark green variety is typically thinner and longer, so I often cut in half and then core from the 'half cut.'
Zucchini corers can be purchased from a Mediterranean Market (if you are fortunate enough to have one in your area) or from an online retailer. Simply search 'zucchini corer' and some options will appear.
Step-by-step instructions for coring zucchini follow:
1. Thoroughly wash zucchini.
2. Cut off and discard stems and tips:
3. Push the corer around the inside perimeter of the zucchini and then twist to extract the pulp. It is ideal to leave a 1/8 inch around the skin:
4. This will leave you with zucchini 'shells' for stuffing:
Options for stuffing zucchini are limited to your imagination. You can try either a vegetarian or a meat and rice version.