My inspiration for this stuffed zucchini recipe comes from a French classic that goes by the name of ‘petits farcis’, which means ‘tiny stuffed thingies’. More or less. Soft grilled vegetables stuffed with flavorful meatballs…
I say zucchini.
But you can also use other vegetables such as tomatoes and onions to stuff for this stuffed zucchini recipe if you like.
I added a red bell pepper to my recipe below to add extra color to the dish since I couldn’t find a suitable tomato that was good for baking.
Stuffed Zucchini Recipe
I found these smaller little round zucchini at my local supermarket.
And I thought that they would be just perfect for this stuffed zucchini recipe.
I hadn’t seen these here before so I ditched my initial steak and fries dinner plan on the spot and went for French petits farcis instead.
If you can’t find the round ones, you can use long zucchini as well.
French Petits Farcis
Slice both of the ends off and cut up the zucchini in 2 to 3 portions.
Then remove half of the inside with a spoon and stuff them with the minced meat. I like to serve these petits farcis with fragrant pilau rice.
Do you love stuffed vegetables?
Then you should also check out my stuffed tomatoes or how about some stuffed peppers!
Bon appétit!
Enjoy!
Easy Stuffed Zucchini Recipe
A classic French recipe of soft grilled vegetables, stuffed with flavorful meatballs...
- 1 round fresh zucchini (green)
- 1 round fresh zucchini (yellow)
- 1 medium red bell pepper
- 12,5 oz ground pork (350 g)
- 1 small fresh carrot
- 1 small onion
- 2 small garlic cloves
- 1 stalk fresh celery
- 2 tsp dried herbs
- olive oil
- pepper
- salt
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Slice the top off the bell pepper and zucchini.
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Clean and deseed the bell pepper. With a teaspoon carefully remove the inside of the zucchini. Drizzle the emptied vegetables with a little olive oil. Season with a good dash of pepper and salt.
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Peel, clean and trim the onion, garlic, carrot and celery. Dice all of them finely. Add them all to a blender. Blend until you get a fine vegetable paste.
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Pour the pork mince in a large mixing bowl. Add the vegetable crumble and dried herbs. Season with pepper and salt.
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Knead the ingredients until well combined. Divide the mince into 3 pieces and roll each of them into nice balls.
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Stuff the meatballs in the vegetables. Cover with the tops.
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Place the stuffed vegetables in an oven dish. Lightly drizzle them with olive oil. Cover with tinfoil. Bake the vegetables in a preheated oven at 356°F (180C°) for 45 minutes. Then remove the tinfoil. Bake the vegetables for another 15 minutes. Serve hot.
Easy Colorful Parmesan Zucchini Towers
And here is another colorful vegetable recipe!
I bought these vibrant yellow and green zucchini at the local farmer’s market. When I saw them, I was sold right away. I didn’t have any idea what to do with them at first but I knew I had to bring out and keep that brilliant color no matter what.
Make sure the zucchini are about the same in diameter.
Zucchini
If one is larger than the other, the towers won’t look as pretty and neat.
I decided at the last moment to pop in some small sliced tomatoes as well. And the hats with the green crowns are the cutest part of these zucchini towers.
You can roast them together but then the tomato will be wrinkled a bit. I topped the towers with the raw tomato hats right before serving.
You decide.
Enjoy!
Easy Parmesan Zucchini Towers Recipe
Colorful roasted zucchini towers with tomatoes and grated parmesan cheese, so easy to make!
- 1 medium yellow zucchini sliced
- 1 medium green zucchini sliced
- 4 small fresh tomatoes
- a handful parmesan cheese grated
- ½ tsp garlic powder
- pepper
- salt
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1) Place the zucchini slices on a large baking tray. Sprinkle with pepper, salt, garlic powder and grated parmesan cheese.
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2) Slice the tomatoes as well. Keep the hats! Make colorful towers alternately mixing slices of yellow zucchini, green zucchini and tomato. Don’t make the towers too high. You should have 6 to 8 towers in total.
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4) Then transfer the towers to an oven dish. Place it in a preheated oven at 400°F (200°C) for 45 minutes. Then turn the oven off. Leave the vegetables in the hot oven for 30 more minutes. Then remove the baking. Carefully transfer the towers to a serving dish or plate. Top the towers with the tomato hats and serve warm.