soak bread in milk for ten minutes. drain and combine with veal, mortadella, parmigiano, egg, 1 tablespoon parsley, salt and pepper. mix well.
carve the inner part of the zucchini out with an apple corer or small melon ball scoop.
stuff each zucchini with the filling. make small meatballs with remaining filling.
sauté chopped onions with oil for five minutes. add meatballs and zucchini, season with salt and pepper sauté for 5 minutes.
add tomatoes and half and half to skillet. cook over medium heat until zucchini and filling are cooked through. make sure that the filling is completely cooked and the sauce is at the right consistency at the end of the cooking process.
serve zucchini with the sauce and meatballs. garnished with chopped parsley.