Add the reserved chopped zucchini flesh and corn and cook for about 5 minutes. Throw the herbs and season to taste and cook for a few minutes.
In a meanwhile, melt the butter in a skillet. Add the shallots and cloves and cook for 3-4 minutes, until soft and translucent.
Preheat the oven to 200 degrees C (400 degrees F). Cut the zucchini lengthwise in half and scoop out some flesh making sure to leave quite thick shells. Place them in a baking tray sprayed with cooking oil. Put in the oven for about 15 minutes.