Ratatouille-Stuffed Calamari

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3 yellow bell peppers

3 red bell peppers

1 tablespoon olive oil

3 zucchini, minced

2 sprigs thyme

1 clove garlic, minced

1 tablespoon tomato paste

1 teaspoon salt

1/2 teaspoon pepper

3 tablespoons extra virgin olive oil

12 small calamari, cleaned, with tentacles separated from tubes

1 tablespoon extra virgin olive oil

4 baby zucchini, sliced thinly lengthwise

Extra-virgin olive oil, for serving

12 parsley leaves, fried, for garnish

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