Choose small zucchinis and cut them in half. With a spoon scrap out the seeds and pulp making little boats. In a bowl place chopped red peppers, grated garlic, lemon zest, one half small diced zucchini, plain bread crumbs, olive oil, a few hefty splashes of red wine and water to moisture. Fill the zucchini boats with the stuffing and paint on tomato paste and drizzle with olive oil and bake until the tomato pasted turns an intense, almost reddish-black. I serve these cold, but they are equally as good when served warm. These are also spectacular placed on top of a garden salad or on your head.