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1
Preheat the broiler.
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2
Cut the tomatoes in 1/2 crosswise.
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3
Scoop out the centers leaving the outer thick flesh intact.
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4
Sprinkle the interior shells of the tomatoes with a couple pinches of salt and sugar, and invert them on a paper towel lined plate to drain until ready to stuff.
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5
With the grating attachment of a food processor or on the large-holed side of a box grater, grate the zucchini, and place it in a strainer.
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6
Toss the zucchini with 1 teaspoon salt and place the strainer over a bowl to catch the juices.
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7
Allow to drain for 5 to 10 minutes.
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8
In a large heavy skillet, saute the shallots in 2 tablespoons olive oil, until they begin to caramelize.
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9
Meanwhile squeeze the zucchini to release as much water as possible.
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10
Turn the heat up on the shallots, add the dry zucchini to the pan, and saute the zucchini with the shallots for 5 minutes.
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11
Add chopped parsley and thyme, and then toss the zucchini with the cheese, reserving 1/4 cup of the cheese for topping.
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12
Stuff the tomatoes with the filling, mounding it slightly, and sprinkle with remaining cheese.
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13
Place in tomato halves in ovenproof baking dish and broil them until the tops are golden.
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14
Serve hot.
