In a medium frying pan, heat 2 tablespoons of olive oil. Sauté onion, fennel, and zucchini pulp for 5 minutes, add garlic, and sauté for 3 minutes more. Add chopped tomato pulp, herbes de Provence, and a grind of black pepper; simmer for 5 minutes. Add parsley and stir. Remove from the heat and let cool.