Scoop the seeds out from the tomatoes and level off their bottoms so that they sit evenly on a flat surface. Scoop the seeds out from the courgette and then cut across into halves so that you have 12 pieces of de-seeded courgette.
Arrange on lined baking trays and set to one side. Pre-heat the oven to 200°C. Heat half of the olive oil in a large, heavy-based saucepan set over a medium heat. Sweat the onion and garlic for 6-7 minutes, stirring occasionally, until softened.
Add the bay leaf to the sweated vegetables, then increase the heat and add the pork mince. Brown well all over then remove from the heat and stir in the herbs de Provence and seasoning. Season the insides of the vegetables, then spoon the pork mince stuffing into the vegetables.
Replace the tomato tops and then drizzle all the vegetables with the remaining olive oil. Transfer to the oven and bake for 25-30 minutes until the courgette and tomato are soft. Remove and allow to stand for a few minutes before serving with the mesclun on plates.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.