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    You are in: Home / Recipes / Petits Farcis - Provençe Stuffed Baked Vegetables Recipe
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    Petits Farcis - Provençe Stuffed Baked Vegetables

    Petits Farcis - Provençe Stuffed Baked Vegetables. Photo by French Tart

    1/8 Photos of Petits Farcis - Provençe Stuffed Baked Vegetables

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    25 mins

    1 hr

    French Tart's Note:

    These stuffed vegetables are typical fare from Provençe - the region that hugs the Mediterranean coastline in the South of France. Vegetables, olives and olive oil are used in abundance in Provençe, and this recipe really captures the sun and fragrance of this much-loved area! There are numerous recipes for these famous stuffed vegetables, but this one is my favourite.......all that is needed is crusty bread and a glass of wine, et voila - an excellent light dinner or summer lunch. I have stipulated baby "round" courgettes (zucchini) and tomatoes in this recipe, but you can also use onions and aubergines (eggplant) as well.

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    Serves: 4-5


    petits ...

    Units: US | Metric


    1. 1
      Pre-heat oven to 200C/400F/Gas 6.
    2. 2
      Grease a roasting tin or a tian (earthenware dish) with some olive oil.
    3. 3
      Cut the tops of the courgettes and tomatoes, keeping the lids.
    4. 4
      Using a pointed spoon, hollow out centres of the courgettes and tomatoes - leaving about 1/2" thickness as the "container".
    5. 5
      Place the courgettes and tomatoes into the oiled tin or tian.
    6. 6
      Chop up the tomato and courgette flesh finely and place into a bowl.
    7. 7
      Heat half of the oil in a large frying pan, wok or skillet; add the onions, garlic, and cook over a medium heat for about 5 minutes, or until softened.
    8. 8
      Add the sausage meat, and break it up well - continue to cook for a further 5 minutes or until the sausage meat has browned.
    9. 9
      Add the chopped courgette and tomato flesh and continue to cook for 3-5 minutes.
    10. 10
      Add the tomato puree and stirring occasionally, cook for a further 10 minutes.
    11. 11
      Remove from the heat and add the breadcrumbs, parmesan cheese and the chopped parsley - stir well.
    12. 12
      Season well with salt and freshly ground black pepper.
    13. 13
      Spoon the mixture into the vegetables - and then place the tops back on top of the courgettes and tomatoes.
    14. 14
      Drizzle the remaining olive oil over and around the stuffed vegetables and then pour in the white wine.
    15. 15
      Bake for 45 - 60 minutes, until well browned and the vegetables are soft, but still holding their shape.
    16. 16
      Serve tepid or at room temperature, with the cooking liquor drizzled around the petits farcis & some chopped parsley or basil sprinkled over them. All that is needed then, is some crusty bread, good wine, good company and maybe some sun!

    Ratings & Reviews:

    • on June 11, 2007


      Reviewed for ZWT3. These 'petits farcis' were just delicious and the smell that wafted from my oven whilst cooking was something else. Very easy to make. I had to use large bell peppers as a sub for the round courgett but we still thought they were great (use bell peppers for Algerian version of this anyway!) Will certainly do this again. The photo submitted makes them look a little burned but it's just VERY POOR LIGHTING!!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Petits Farcis - Provençe Stuffed Baked Vegetables

    Serving Size: 1 (501 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1067.5
    Calories from Fat 705
    Total Fat 78.3 g
    Saturated Fat 24.1 g
    Cholesterol 171.0 mg
    Sodium 1848.1 mg
    Total Carbohydrate 42.2 g
    Dietary Fiber 6.7 g
    Sugars 13.1 g
    Protein 46.9 g

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