Lamb-Stuffed Zucchini

Blanch the tomatoes in boiling water. Peel and dice the tomatoes.

Rinse the zucchini, trim ends and cut into 5-6 cm (approximately 2-2 1/2 inch) long pieces. Scoop out the flesh with a small spoon or melon baller. Blanch the zucchini in boiling salted water for 2-3 minutes. Remove and rinse with cold water to cool.

Peel and chop shallots. Heat 2 tablespoons olive oil in a skillet. Add the shallots to cook until translucent. Peel and press the garlic. Rinse the parsley, pluck leaves and chop. Add the garlic and beef to the skillet and cook until browned. Season with salt and pepper to taste, and add the parsley, thyme, 1/2 the diced tomatoes and all of the shrimp. 

Fill the hollowed zucchini with the meat mixture and place in a baking dish. Sprinkle the remaining tomatoes over top. Season with salt, pepper and olive oil.