Stuffed Zucchini and Baked Tomatoes for Vegetarians
Main Course · Provencal Recipes · Tasha Powell · Taste · Vegetarian
It is common to find petits farcis, stuffed vegetables, on menus in Provence during the fall and winter months. Residents of Nice claim this dish as a local creation, part of the traditional Niçoise culinary repertoire. My versions of stuffed zucchini and baked tomatoes are suitable for vegetarian diets. These two recipes were on a menu that I created for a Cooking with Tasha online cooking class. Typically, petits farcis are stuffed with a sausage mixture and served with a tomato sauce. The variations (below) are much lighter and well-suited for warmer weather meals.
Stuffed Baked Tomatoes
An easy vegetarian dish. Serve as a side or as a main course with other stuffed vegetables. and a salad
Equipment
- cooling rack (10x15-inch) or baking rack
- food processor (if you are making your own breadcrumbs)
Ingredients
- 6 tomatoes medium to large
For Stuffing & Top:
- 1 cup breadcrumbs toasted or use stale bread – grind in a food processor
- 2 oz Gruyere Cheese 1/2 for filling and 1/2 for the topping
- 1 garlic clove chopped very finely
- 2 oz olive oil
- salt and pepper
- ½ bunch fresh parsley chopped – used for filling and garnishing
- ½ bunch fresh basil chopped – used for filling and garnishing
- finishing salt optional
Instructions
- Cut the tops off the tomatoes. Scoop out the pulp, leaving ¼ inch shell. Invert onto a small baking rack with paper towels underneath to drain.
- Mix the stuffing ingredients, spoon into tomatoes, Use the 1 oz of cheese that was set aside and sprinkle on top.
- Place tomatoes in a baking dish and bake at 350°F (175°C) for 35 -40 minutes.
- To serve, garnish with chopped basil and parsley.
- Optional: use a finishing salt such as the French Fleur de Sel or Maldon Sea Salt Flakes.
Notes
Plating ideas: Tomato emulsion and basil emulsion (use squeeze bottles), Microgreens, edible flowers with multicolour grape tomatoes finished with a drizzle of balsamic reduction.
Tried this recipe?Let us know how it was!
Stuffed Zucchini Halves
Easy to prepare and delicious. A side dish or main course serve warm or at room temperature.
Equipment
Ingredients
- 4 medium zucchini (courgette)
- 1 tsp herbes de Provence
- 1 small yellow onion chopped
- ¼ cup balsamic vinegar
- 2 cup tomato sauce
- ¾ cup Gruyère cheese shredded
- 1 tbsp fresh parsley chopped
- cooking spray vegetable oil
Instructions
- Preheat the oven to 400°F (200°C)
- Cut the zucchinis in half lengthwise, score (diagonal cuts that don’t go through the bottom or to the edges).
- Using a skillet, heat the olive oil to high heat and sear the cut edges of the zucchini.
- Put on a sheet pan and cook in the oven for 30 minutes. Let the zucchinis cool and carefully scoop out the zucchini from the centre of each half, set aside.
- Meanwhile, using the same pan – sweat the onions for about 4 minutes and set aside.
- Heat the tomato sauce and add the herbs, onions and balsamic vinegar and zucchini pieces that were shelled out, simmer for 10 minutes.
- Spoon the zucchini mixture evenly into the zucchini shells and then top with shredded cheese.
- Bake for 25 minutes or until tender and the cheese is melted.
- Sprinkle with parsley as garnish before serving.
Notes
*or ¼ teaspoon each of dried marjoram, dried rosemary, dried thyme, dried oregano salt, and pepperPlating ideas: Serve with edible flowers and microgreens.
Tried this recipe?Let us know how it was!
Stuffed Vegetables:
Petits Farcis Provencal Tomatoes Stuffed with Basil
Les Petits Farcis a Provencal Specialty from Nice
Elizabeth Bard’s Petits Farcis Stuffed Tomatoes and Zucchini
Zucchini Flowers Stuffed with Artichokes and Goat Cheese
Roasted Tomatoes à la Provençale Stuffed with Zucchini and Fresh Herbs
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