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+ servings
Les Petits Farcis Provencal

Petits Farcis a Nicoise Speciality

Les petits farcis may be served warm or at room temperature. Serve the petits farcis, served with the roasted vegetables, a green salad, crusty bread and a bottle of Côtes du Rhône make an excellent lunch or add some roasted chicken and call it dinner.
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Main Dish
Cuisine French, Nicoise, Provencal
Servings 3 people*


  • 6 small round Zucchini Squash or 3 medium long zucchini, tailed, topped & halved
  • 1 lb (.45 kg) Sweet Italian Sausage or Italian-style turkey sausage
  • 1 small Onion finely diced
  • 1 large Garlic Clove minced
  • 2 slices White Bread crusts removed
  • 1/3 cup (80 ml) Milk
  • 3 tbsp Parsley chopped
  • 1 tbsp Thyme chopped
  • 1 tbsp olive oil more for drizzling
  • 3 Yellow or Red peppers halved or quartered, if very large
  • 3 Fresh Tomatoes ripe but not soft, halved
  • 1 tsp Freshly ground pepper
  • salt to taste


  • Pre-heat oven to 325 degrees F (160C).
  • Carefully remove the tops of the zucchini cutting about 2” from the top. Reserve the tops.
  • Gently scoop out the flesh from the inside of the zucchini, leaving 1/2”- 3/4” of flesh on the sides, depending on the size of the zucchini. Reserve flesh for another use. (If you are using the long zucchini, scoop out the seeds and flesh leaving 1/2” to 3/4” on the sides).
  • Salt the inside of the zucchini, turn over and drain on paper towels.
  • Tear the bread into small pieces, cover with milk and allow to soak while you prepare the filling.
  • In a sturdy fry pan (cast iron is best), sauté the onion and minced garlic until soft but not browned.
  • Add the sausage and break into small pieces, continue to cook until cooked through and no pink remains.
  • Allow to cool several minutes. Remove the bread from the milk and gently squeeze the bread to remove excess liquid.
  • In a large bowl, add the sausage mixture, bread, parsley, thyme.
  • Add the pepper and salt and mix to incorporate the ingredients with your hands. (The amount of salt will depend upon the sausage, start with 1/2 tsp and correct as needed).
  • Fill each zucchini “shell” with the sausage mixture.
  • Drizzle with a bit of olive oil and replace the caps.
  • Place the zucchini on a well-oiled sheet pan, scatter pepper and tomato halves around the zucchini and drizzle with olive oil.
  • Bake in the oven for 45-60 minutes until the zucchini are soft but not falling apart.
    Les Petits Farcis Provencal Prep


*The number of servings will depend on your choice of sides and the size of the zucchini. If the zucchini are small in size perhaps two (2) per person.
Keyword Peppers, Pork, Zucchini
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