Preheat oven to 350 degrees.
Arrange tomatoes and zucchini on a lightly oiled baking pan. In a small bowl, whisk together half of the garlic, the broth, salt, pepper, and Herbes de Provence; pour half of the mixture over the veggies and bake for 15 to 20 minutes or until zucchini is fork-tender.
Meanwhile, brown the ground beef with remaining garlic in a skillet over medium-high heat; salt and pepper to taste; remove from heat when done. Remove veggies from oven and set aside to cool slightly.
If desired, whisk together the mayo and basil.
Wrap beef/veggie mixture in lettuce leaves and serve with mayo/basil mixture if desired.