Main CourseProvencal RecipesTasha PowellTasteVegetarian

Stuffed Zucchini and Baked Tomatoes for Vegetarians

Tasha's Culinary Journey Cooking ClassesIt 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 Aubergine Eggplant Zucchini Tomatoes

Stuffed Baked Tomatoes

blankTasha Powell
An easy vegetarian dish. Serve as a side or as a main course with other stuffed vegetables. and a salad
Prep Time 20 mins
Cook Time 40 mins
Course Main Course
Cuisine French
Servings 4 people

Equipment

  • Cheese grater
  • Small baking rack
  • Baking dish
  • Paring knife
  • Food processor (if you are making your own bread crumbs)

Ingredients
 
 

  • 6 Tomatoes medium to large

For Stuffing & Top:

  • 1 cup Bread Crumbs 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 & Ground Pepper
  • ½ bunch Fresh Parsley chopped – used for filling and garnishing
  • ½ bunch Fresh Basil chopped – used for filling and garnishing
  • Optional: Finishing Salt

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.
Keyword Cheese, Tomatoes
Tried this recipe?Let us know how it was!

Zucchini at St Tropez Market @PerfProvence

Stuffed Zucchini Tomatoes Eggplant

Stuffed Zucchini Halves

blankTasha Powell
Easy to prepare and delicious. A side dish or main course serve warm or at room temperature.
Prep Time 20 mins
Cook Time 1 hr 10 mins
Course Main Course
Cuisine French
Servings 4 people

Equipment

  • Chef’s knife
  • Frying pan
  • Sheet pan

Ingredients
  

  • 4 medium Zucchini
  • 1 tsp Herbes de Provence *
  • 1 small Yellow Onion chopped
  • ¼ cup Balsamic Vinegar
  • 2 cup Tomato Sauce
  • ¾ cup Shredded Gruyere Cheese
  • 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).
  • 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 center 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 pepper
Plating ideas: Serve with edible flowers and microgreens.
Keyword Cheese, Tomato Sauce, Zucchini
Tried this recipe?Let us know how it was!

Stuffed Vegetables:

Vegetarian French Riviera Nice Market Zucchini flowers

Petits Farcis Provencal Tomatoes Stuffed with Basil

Les Petits Farcis a Provencal Specialty from Nice

Elizabeth Bard’s Petits Farcis Stuffed Tomatoes and Zucchini

Stuffed Zucchini Flowers

Zucchini Flowers Stuffed with Artichokes and Goat Cheese

Roasted Tomatoes à la Provençale Stuffed with Zucchini and Fresh Herbs

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Tasha Powell

Tasha Powell

Tasha Powell is a food stylist and writer who specializes in working with celebrity chefs and leaders in the hospitality industry. She cooks and styles for monographs, cookbooks and Satellite Media Tours, working between North America and Europe. Take a look at her mouthwatering photos on Cooking with a French Twist. Since July 2020, she has offered themed Zoom cooking classes influenced by her travels in France and Morocco. Here are a few:

• Fusion Vegetarian Menu: Cheese Soufflé, Grilled Vegetable Kabobs, Roasted Sweet Potatoes with Lime Crème Fraiche & Floating Islands
• Fall in Provence: Carrot Soup, Seared Duck Breast and Chocolate & Pear Tarte
• 3-Course Gluten-Free Menu: Panisse, Grilled Shrimp & Chocolate Towers with Michelin Star plating techniques
• Food Styling Tips: Apéro Dînatoire, presentation & plating
• 4-Course Gluten-Free Menu: Cauliflower Steaks with Chimichurri Sauce, Zucchini Rollups, Roasted Leek Salad & Chocolate Lava Cakes, Michelin Star plating techniques
• Just Stuffed! Stuffed Aubergines, Tomatoes & Zucchini
• Provençal Cuisine: Baked Ratatouille Tian & Tarte du Soleil
• Add Sparkle, Shimmer, Silver and Gold to Your Culinary Presentations! By Lynn Neuberg of Easy Leaf Products and Chef Tasha Powell

Class listings can be found at Chef Tasha Events

Tasha also arranges culinary tours with Barbara Pitcher in Provence, France, in Marrakech, Morocco, in Sicily, Italy and in Parry Sound, Canada under Pitcher and Powell Cuisine and Culture.

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