If this all seems like too much work for you, simply chop the vegetables up, mix with remaining ingredients and cook until tender. It makes a great side or topping for pasta.
4 medium-size zucchini, halved lengthwise
2 T olive oil, divided
2 shallots, minced; or 2 – 3 T minced onion
2 T seeded and minced red bell pepper
2 garlic cloves, minced
salt and pepper, to taste
3 large, ripe tomatoes, peeled, seeded and finely chopped
1 c fresh corn kernels
2 T light brown sugar or other sweetener, optional
2 t lemon juice
3 T minced fresh basil, divided, or other fresh herb
1. Use a sharp knife, a teaspoon, or a melon baller to remove the zucchini flesh, leaving a 1/3-inch-thick shell. Chop the flesh and set aside.
2. Steam the zucchini shells until tender, about 5 minutes (this may have to be done in batches). Set aside to cool.
3. Heat 1 T of the oil in a medium-sized skillet over moderate heat. Add the shallots, bell pepper, garlic, reserved chopped zucchini, and salt and pepper to taste. Cover and cook until tender, about 10 minutes. Add the tomatoes, corn, brown sugar, if using, lemon juice, and 2 T of the basil. Simmer, uncovered, stirring occasionally, until the liquid is absorbed, 10 minutes or so, depending on the juiciness of the tomatoes. Remove from heat and set aside to cool.
4. Preheat oven to 350ºF. Spoon the stuffing mixture into the zucchini shells and arrange in a lightly oiled baking dish. Cover and bake until hot, about 30 minutes.
5. To serve, sprinkle with the remaining 1 T of basil and drizzle with the remaining 1 T of olive oil. Some freshly ground black pepper strewn over is nice as well.