Start by cutting off the top of the tomatoes.
Scoop out the seeds and turn them upside down on a plate. Keep the lid for later.
Cut the zucchinis lengthwise and scoop out the seeds. Turn them upside down on a plate.
Cut the salmon, shrimps and olives in small pieces.
Add the pesto, egg and breadcrumbs and mix well.
Turn over the tomatoes and zucchinis and stuff with the filling. Put the lids back on the tomatoes on top of the filling.
Place in the middle of the oven for 30 minutes.
Take out and serve hot together with some rice.