Stuffed zucchini

Recipe: Stuffed zucchini (Al Seib / Los Angeles Times)

3 large zucchini (about 8 inches long, 3 to 3 1/2 inches in diameter)
 
Salt
 
1 1/2 pounds plum tomatoes
 
2 tablespoons olive oil, plus more if needed
 
1 pound ground pork
 
2 sprigs thyme
 
1/4 teaspoon crushed red pepper
 
1 teaspoon fennel seeds
 
Black pepper
 
1 onion, chopped