Petit Farcis (Antibes-Style Stuffed Vegetables)
Stuffed, baked tomatoes and summer vegetables are a staple on the Provençal table. Traditionally, they are stuffed with herbed breadcrumbs. My recipe incorporates sausage into the stuffing, making it a hearty side dish or stand-alone meal. Consider stuffing baby eggplants or small bell peppers, too.
- Yield
- 6 to 8
Directions
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Pre-heat the oven to 400 F. Line two baking sheets with parchment paper and set aside.
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Hollow out each vegetable; flip the tomatoes over to drain on a paper towel while you prepare the filling.
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If including sausage: In a skillet over medium heat, cook sausage until just browned. Set aside.
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In a bowl, toss the breadcrumbs with the fresh and dried herbs and 1 tablespoon of olive oil. Stir in the sausage if you’re using it and gently mash together with fork to combine.
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On the first prepared baking sheet, arrange the zucchini in rows, but do not crowd them. Cook them separately from the other vegetables because they will need to cook a little longer.
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On the second baking sheet, arrange the tomatoes and mushrooms.
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Use a spoon to heap the filling into the hollow of each vegetable, pressing the filling in completely, but gently.
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Drizzle with the remaining olive oil.
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Bake the zucchini for 10 minutes, then add the tray of tomatoes and mushroom to the oven and cook everything an additional 10 minutes.
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Tomatoes should be soft, but still firm and holding their shape.
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Garnish with grated parmesan cheese if you like. Serve immediately.
From Shawnie's class “Evening in The French Riviera”
