|Zucchini||675 Gram (6 Small Sized, 1-1/3 Lb)|
|Chopped parsley||50 Milliliter (3 Tablespoon)|
|Garlic||1 Clove (5 gm), minced|
|Bread crumbs||375 Milliliter (0.5 Cups)|
|Egg||1 , beaten|
|Chicken stock||125 Milliliter (0.5 Cups)|
|Chervil sprig/Parsley sprigs||2 Gram|
|Tomatoes||500 Gram (2 Large, 1 Pound)|
|Chopped basil||50 Milliliter (3 Tablespoon)|
|Olive oil||50 Milliliter (3 Tablespoon)|
|Chopped chervil/Chopped fresh parsley||15 Milliliter (1 Tablespoon)|
|Grated orange rind||5 Milliliter (1 Teaspoon)|
|Grated lemon rind||5 Milliliter (1 Teaspoon)|
Tomato Salsa: Peel, seed and chop tomatoes.
In bowl, combine tomatoes, basil, oil, chervil, orange and lemon rind and garlic; season with salt and pepper to taste.
Set aside for up to 1 hour at room temperature or cover and refrigerate for up to 2 days.
Cut off stem ends of zucchini.
Cut off thin slice lengthwise on top.
If necessary, trim bottoms so shells stand evenly.
Using grapefruit spoon or melon baler, scoop out zucchini flesh, leaving 1/4 inch (5 mm) thick shells.
Chop reserved trimmings and flesh coarsely.
In saucepan of boiling salted water, cook zucchini shells for 2 minutes.
Drain and refresh under cold water.
Invert shells on paper towels to drain.
In skillet, heat oil over medium heat; cook chopped zucchini for 5 minutes or until tender.
Stir in parsley, basil and garlic; cook for 1 minute.
Transfer to bowl; stir in bread crumbs and egg.
Season with salt and pepper to taste.
Stuff zucchini shells with bread crumb mixture; place in greased 11x 7 inch (2 L) baking dish.
Pour chicken stock around zucchini; cover and bake in 350°F (180°C) oven for 25 to 30 minutes or until tender and heated through.