Zucchini Boats Stuffed with Succotash

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4 large zucchini, cut in half lengthwise

2 tablespoons olive oil

4 shallots, minced

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 1/4 cups corn, freshly cut off the cob, or frozen, thawed

1/2 cup frozen baby lima beans, thawed

1/2 cup Panela cheese or Ricotta

1 egg

1 tablespoon unsalted butter, cut into small pieces