Petits FarcisStuffed Summer Vegetables
Summer vegetables stuffed with a seasoned meat and breadcrumb filling, a common Riviera preparation with many household variations.
Prep
35m
Cook
50m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Vegetables
- 400gZucchini
- 300gEggplant
- 400gTomato
Filling
- 25mlExtra Virgin Olive Oil
Vegetables
- 200gTomato Sauce
Filling
- 300gGround Beef
- 120gOnion (finely chopped)
- 15gGarlic (crushed)
- 80gBreadcrumbs
- 1pcsEgg (beaten)
- 50gParmesan (finely grated)
- 10gFresh Parsley (finely chopped)
- 8gSalt
- 2gBlack Pepper
Vegetables
- 20mlExtra Virgin Olive Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Cut the zucchini, eggplant, and tomato so they can be hollowed out neatly. Scoop out enough flesh to make room for the filling and set the shells aside.
- 02
Heat the extra virgin olive oil in a pan over medium heat. Add the onion and cook until soft, then add the garlic.
- 03
Add the ground beef and cook until browned, breaking it up as it cooks.
- 04
Remove from the heat and mix in the breadcrumbs, egg, Parmesan, fresh parsley, salt, and black pepper.
- 05
Fill the vegetable shells with the meat mixture and arrange them in a baking dish.
- 06
Pour the tomato sauce into the dish around the vegetables and drizzle over the remaining extra virgin olive oil.
- 07
Bake at 190°C (375°F) until the vegetables are tender and the filling reaches 71°C (160°F) and lightly browned on top.
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