Preheat oven to 350°F/170°C.

Slice the tops off the round zucchini and scoop out the middle using a teaspoon or mellon baller. Make sure to leave about a quarter inch thickness for the hollowed out round shell so that the zucchini retains its shape. Chop the insides of the zucchini and set aside.

Place the hollowed out zucchini in a baking dish. Season the insides lightly with salt and pepper and place open side down in the dish. Let them stand until ready to fill.

Meanwhile, place the rice, 1 tablespoon olive oil, and vegetable broth in a small sauce pot and bring to a boil. Cover, reduce heat to medium, and simmer until the rice is tender but al dente and a little undercooked, about 10 minutes. Don’t worry if there is still some liquid in the pot. Set aside.

While the rice cooks, add 2 more tablespoons of olive oil to a skillet over medium heat. Add the shallots, fennel, onion and garlic to the pan and sauté until softened and fragrant, about 3 minutes.

Next, add the reserved chopped insides of the zucchini to the skillet and sauté until the moisture fully cooks out, about 7-8 minutes. Add the corn kernels and toss to combine.

Add the chopped herbs to the skillet, season with salt and pepper and stir to combine.

In a large mixing bowl or in the skillet, combine the rice and the vegetable mixture. Gently stir in the diced plum tomatoes. Season to taste with salt and pepper.

Spoon the filling into the round zucchini shells, top with the zucchini caps, drizzle with remaining tablespoon of olive oil (or more, as desired). Pour a half cup of water or broth into the baking dish. Cover with parchment and aluminum foil, or with the lid, if there is one, and bake for about 45 minutes, until the zucchini is fork tender.