Baby summer vegetables — zucchini, tomatoes, peppers, and onions — hollowed and filled with a savory stuffing of vegetables, rice, and herbs, then baked.
Ingredients
4 small round zucchini
4 ripe tomatoes
4 small bell peppers
4 small onions
150g cooked rice
1 onion, finely diced
3 cloves garlic, minced
100g Parmigiano-Reggiano, grated
Fresh basil and parsley
3 tbsp olive oil
Salt and pepper
Instructions
1Hollow out the zucchini, tomatoes, peppers, and onions, reserving the scooped flesh.
2Chop reserved vegetable flesh. Saute with diced onion and garlic in olive oil until soft.
3Mix sauteed vegetables with cooked rice, half the Parmigiano, herbs, salt, and pepper.
4Fill each vegetable shell with the stuffing, mounding slightly.
5Place in an oiled baking dish, sprinkle with remaining Parmigiano, and drizzle with olive oil.
6Bake at 180°C (350°F) for 35-40 min until vegetables are tender and tops are golden.
Did You Know?
The smallest, most tender vegetables are prized for petits farcis because they cook evenly and the ratio of filling to vegetable is perfectly balanced.