Preparing the zucchini base (15 minutes)
Preheat the oven: Preheat your oven to 180°C (360°F) and line a baking dish with parchment paper.
Prepare the zucchini: Wash them thoroughly and trim the ends. Cut each zucchini in half crosswise to obtain 4 equal pieces, each about 7 to 8 cm long.
Scoop out the zucchini: Using a small spoon or a melon baller, carefully scoop out the flesh from each zucchini half, leaving walls about 1 cm thick. Reserve the scooped-out flesh for other uses or discard it.
Season the shells: Lightly brush the inside of each zucchini shell with tomato sauce and sprinkle with herbes de Provence, salt, and pepper.
Topping Option 1: Meat Topping (20 minutes prep time)
Prepare the vegetables: Heat 1 tablespoon of oil in a large skillet over medium heat. Sauté the diced onion and carrot for 5 to 7 minutes, until softened.
Cook the meat: Add the ground meat to the skillet and cook for 8 to 10 minutes, breaking it up with a spoon until browned and cooked through.
Stuffed courgette boats
