Wash the zucchinis and cook them in water with a little salt. (Do not overcook them). Once cooked, cut off the tops, remove the seeds, stuff them with cheese, and set aside.

Separately, wash the tomatoes and blend them with water, the garlic clove, and salt. In a hot saucepan, add a little oil and the sauce, check the salt, and let it boil.

Separate the egg whites from the yolks. Beat the whites until stiff peaks form, then add the yolks one by one while continuing to beat.

Coat the zucchinis in flour, then in the egg batter, and fry them in a pan with plenty of hot oil. Drain them on a colander or paper towel.