Preparing the Zucchini Base (15 minutes)
Preheat the oven to 180°C (360°F) and line a baking dish with parchment paper.
Prepare the zucchini: Wash thoroughly and trim the ends. Halve each zucchini crosswise to create 4 equal pieces, each about 7-8 cm long.
Scoop the zucchini: Using a small spoon or a melon baller, carefully scoop out the flesh from each zucchini half, leaving the sides about 1 cm thick. Reserve the scooped flesh for another use or discard it.
Season the skins: Lightly brush the inside of each zucchini skin with tomato sauce and sprinkle with herbs de Provence, salt, and pepper.
Topping Option 1: Meat Filling (20 minutes prep time)
Prep 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.
Season and bind: Remove from heat and let cool slightly. Stir in the beaten egg, cilantro, pepper, and salt until well blended.
Fill the trays: Spread the meat mixture evenly among the zucchini trays and pack gently.
Topping Option 2: Egg and Cheese Filling (15 minutes prep time)
Sauté the aromatics: Heat 1 tablespoon of oil in a pan over medium heat. Sauté the chopped onion for 5 minutes until translucent, then add the chopped garlic and cook for another 1 minute.
Prepare the mixture: In a bowl, combine the cooked onion and garlic with the chopped hard-boiled eggs, shredded cheddar cheese, chives, and mayonnaise. Season with pepper and salt.
Fill the trays: Spread the egg and cheese mixture evenly among the zucchini trays and press down lightly.
Topping Option 3: Creamy Mushroom Topping (15 minutes prep)
Cook the mushrooms: Heat the butter in a large skillet over medium-high heat. Add the sliced mushrooms and cook for 5 to 7 minutes until golden brown and the water evaporates.
Season: Sprinkle with sea salt and garlic powder, then cook for another minute until fragrant.
For the creamy sauce: Pour in the cream and simmer for 3 to 4 minutes until slightly thickened. Remove from heat.
Fill the trays: Divide the creamy mushroom mixture among the zucchini trays, ensuring each tray is generously filled.
Final assembly and cooking (35 minutes)
Add the cheese: Regardless of the filling chosen, each tray is topped with zucchini stuffed with shredded mozzarella cheese.
To bake the sheets: Place the filled zucchini sheets in the prepared baking dish and bake for 30 minutes at 180°C (360°F), until the cheese is golden brown and bubbly and the zucchini is fork-tender.
Rest & Garnish: Let cool for 5 minutes before serving. Garnish with fresh parsley or chives and serve hot.
Nutrition Information: Preparation time:
15 to 20 minutes (varies depending on filling)
Cooking time: 30 minutes
Total time: 45 to 50 minutes
