Preheat the oven to 180°C, 350°F, Gas 5.
Cut the end off the courgettes and hollow out the seeds in the middle using the end of a teaspoon. In a bowl mix the fromage frais with the chives, zest and a little seasoning. Using the teaspoon, stuff the courgettes with the mixture.
Lay the stuffed courgettes in a baking dish, drizzle with a little oil and bake for about 20-30 minutes or until the courgettes are tender, but not collapsed.
Meanwhile chop the tomatoes and add to the bottom of a serving dish. Drizzle with oil, add the basil and some seasoning. When the courgettes are tender, leave to cool for 10 minutes. Slice thickly and lay the slices on top of the tomato salad before serving.