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Cut zucchini in half lengthwise and using a spoon, carve out a channel down the middle of the zucchini. Chop the removed zucchini and add to tomatoes, onion, olive oil and balsamic in a small saucepan. Cook over medium-low heat until slightly thickened, 10-12 minutes.
Bring water and Fustini's Sicilian Lemon balsamic to a simmer in a shallow pan over low heat. Add the zucchini and poach until tender, 3 minutes. Remove from water and brush inside and out with more olive oil. Season with salt and pepper.
Crack the eggs into the same water and poach, splashing water over the yolk to fully cook. Remove with a slotted spoon and drain slightly.
To serve, fill each zucchini with some of the tomato sauce, top wit ha poached egg and garnish with chopped parsley.
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