From 'Femme Actuelle' women's magazine in France, Sophie Dudemaine's recipe. I'm posting the original recipe as written but I didn't use all zucchini, I used part grated carrot and a big handful of chopped chicken too. For herbs, I used fresh basil and parsley. For cheese, I used half feta and half Swiss, as that was what I had in the house. This would be a very forgiving recipe and lots of different things could be used.