Stuffed Zucchini II

Prepare the Tomato Salsa: In a small bowl, gently combine the chopped tomatoes, 3 tablespoons of fresh basil, 3 tablespoons of olive oil, 1 tablespoon of fresh parsley, orange zest, lemon zest, and half of the minced garlic. Season generously with salt and freshly ground black pepper. Mix well, ensuring all ingredients are evenly distributed. Allow the salsa to rest at room temperature for at least 1 hour to allow the flavors to meld. (Prep time: 15 minutes; Resting time: 60 minutes)

Preheat and Prepare: Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish to prevent sticking. (Prep time: 5 minutes)

Prepare the Zucchini: Carefully cut the stem ends off of each zucchini. Slice a thin layer off the tops lengthwise. If necessary, trim the bottoms so that the zucchini stand level in the baking dish; reserve the trimmings. Using a spoon or melon baller, scoop out the flesh from each zucchini, leaving a 1/4 inch thick shell. Chop the reserved trimmings and the scooped-out flesh coarsely. In a large saucepan, bring salted water to a rolling boil. Gently place the zucchini shells into the boiling water and cook for 2 minutes. Immediately drain and rinse under cold water to stop the cooking process. Drain the zucchini shells thoroughly on paper towels. (Prep time: 20 minutes; Cook time: 2 minutes)

Create the Filling: Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add the chopped zucchini flesh and trimmings and sauté for 5 minutes, or until tender. Stir in the remaining parsley, basil, and minced garlic; cook for an additional minute until fragrant. Transfer the sautéed zucchini mixture to a medium bowl. Stir in the soft bread crumbs and beaten egg until well combined. Season the filling generously with salt and freshly ground black pepper to taste. (Prep time: 10 minutes; Cook time: 6 minutes)

Assemble and Bake: Spoon the breadcrumb mixture generously into each zucchini shell, mounding it slightly. Arrange the stuffed zucchini in the prepared baking dish. Gently pour the chicken broth over the zucchini. Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 25 to 30 minutes, or until the zucchini are tender when pierced with a fork. (Prep time: 10 minutes; Bake time: 25-30 minutes)

Serve: Remove the foil and serve the stuffed zucchini warm, generously topped with the vibrant tomato salsa. Garnish with additional fresh basil, if desired.