Base preparation:
2 large zucchini (about 300g each)
2 tablespoons tomato sauce (30ml / 1 fl oz)
1 teaspoon herbes de Provence
150g shredded mozzarella cheese (5.3 oz)
Fresh parsley for garnish
Salt and pepper to taste
Topping option 1: Meat topping
300g minced beef or mixed meat (10.5 oz)
1 medium carrot, diced (100g / 3.5 oz)
1 medium onion, finely chopped (150g / 5.3 oz)
1 large egg
1 teaspoon ground coriander
1 teaspoon black pepper
1 teaspoon salt
Stuffed courgette boats
