Petits Farcis (Provencal Sausage Stuffed Zucchini)

Name: Petits Farcis (Provencal Sausage Stuffed Zucchini)
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 6 people
Ingredients: 6 (3 inch) round zucchini *; 2 slices whole wheat bread; ¾ c milk; 1 tsp olive oil; 1 onion; 4 garlic cloves; 1 lb sausage; 2 tsp thyme; 1 tsp basil; 4 bay leaves; salt and pepper; 2 egg

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Unrated

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 45 mins
Servings
6 people
Calories
378 kcal
Course
Dinner
Cuisine
French

Petits Farcis (Provencal Sausage Stuffed Zucchini)

John House

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Petits Farcis are a classic dish from the south of France. These cute, sausage stuffed zucchini make for an elegant main dish that is sure to impress.Yield: 6 stuffed mini zucchini

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Ingredients

Servings

6 (3 inch) round zucchini *
2 slices whole wheat bread, crumbled
¾ c milk
1 tsp olive oil
1 onion, chopped
4 garlic cloves, minced
1 lb sausage (pick your favorite)
2 tsp thyme
1 tsp basil
4 bay leaves, crushed
salt and pepper (to taste)
2 egg, lightly beaten

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Instructions

Preheat your oven to 350F.
Cut the top ¼ inch off of the zucchini and set the hats aside. Remove the innards from each zucchini, being careful to leave at least a ¼ inch intact around the edges to create a bowl for stuffing. Dice the zucchini innards and set aside in a bowl (these will be used in the filling). Place the hollowed out zucchini in a buttered baking dish. Set aside.
Place the crumbled bread slices in a bowl and cover with the milk. Set aside to soak.
In a large saucepan, heat oil over medium heat. Add onion and garlic and sauté until the onion begins to soften, 2-3 minutes. Add the sausage, thyme, basil, and crushed bay leaves. Sauté until the sausage is cooked, 3-5 minutes.
Drain the bread and add it to the sauté pan along with the diced zucchini and cook for 15-20 minutes, until most of the moisture has evaporated. Remove the mixture from the heat. Taste it for salt and pepper and add as necessary. (The amount of salt and pepper needed will vary depending on the type of sausage that you use.)
Add the beaten eggs to the stuffing mixture and mix well.
Fill the zucchini bowls with the stuffing and replace the tops over the stuffing. Cover the dish with aluminum foil.
Bake the dish for 30 minutes. Remove the aluminum foil and continue baking until the zucchini is tender and easily pricked with a fork, 15-30 minutes more.

Notes

*This can also be made with large, long zucchini, simply slice the zucchini length-wise and scoop out the insides to create a boat for stuffing.

Nutrition Information

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Serving 1g Calories 378kcal (19%) Carbohydrates 17g (6%) Protein 23.1g (46%) Fat 24.7g (38%) Saturated Fat 7.9g (40%) Cholesterol 121mg (40%) Sodium 656mg (27%) Fiber 5.2g (21%) Sugar 7.9g (16%)