Stuffed baby zucchini silver palate

1. Cut each zucchini lengthwise in half, leaving any blossoms on one of the halves.
2. With the tip of a vegetable peeler, carefully scoop out the pulp, making a little shell.
3. Reserve the pulp.
4. Heat the oil in a small skillet over low heat.
5. Add the garlic and shallot and saute one minute.
6. Add the zucchini pulp, tomatoes, 1 tablespoon of the parsley, the thyme, and black pepper to taste.
7. Cook stirring frequently, for 5 minutes.
8. Cool to room temperature.
9. Spoon the filling into the zucchini shells.
10. Sprinkle with the remaining parsley.
11. Arrange on a flat basket or platter and serve at room temperature.
12. Julee rosso & sheila lukins with sara leah chase, "silver palate good times cookbook".