2 cloves garlic, minced
1 cup cubed stale bread soaked in 1/2 cup milk
2 tablespoons tomato paste
1/2 cup grated pecorino Romano cheese
Trim ends of zucchini and cut into sections roughly 2 1/2 inches long. Soak in cold, lightly salted water 30 minutes.
Cut shallow "X" in bottom of each tomato and cook in rapidly boiling water just until peel begins to come free, about 30 seconds. Drain and rinse briefly under cold running water. Set aside to cool.
Heat 2 tablespoons olive oil over medium heat in large skillet or Dutch oven. When hot, add pork and stir to break up. Cook, stirring occasionally, until pork is lightly browned, about 10 minutes. Add thyme, red pepper, fennel seeds and black pepper to taste and remove to bowl to cool.
While pork cooks, use small sharp knife or melon baller to make zucchini "cups." Remove center of each zucchini section, leaving only about 1/4 inch around sides and bottom. Stand zucchini "cups" upside down on platter to drain and chop and reserve flesh you've removed.
Drain most of fat from pan, but leave any browned bits that stick to bottom. Add 1/2 chopped onion and cook until translucent, about 3 minutes. Add 1 clove minced garlic and cook until fragrant, about 1 minute. Add about 1/2 of chopped zucchini flesh and cook until zucchini turns light golden, about 5 minutes. Add cooling cooked pork to zucchini mixture (discard remaining chopped zucchini or save for another use). Do not wash pan.