Here is my family recipe for stuffed summer vegetables, also known as "farcis" in Provence. In our beautiful region of Provence, it’s a true summer tradition to bake these seasonal vegetables in the oven, stuffed with a mixture of meat and herbs.
The Vegetables
In this recipe, we use tomatoes, zucchini, and eggplant. Ever since I was a child, I’ve known that each of these vegetables, once stuffed and roasted in the oven, has its own unique charm and offers a distinctive delight. The eggplant becomes almost melt-in-your-mouth tender beneath its glossy skin. The tomato begins to caramelize as it cooks but retains a juicy flesh. As for the zucchini, it might just be my favorite of the three! Its golden skin becomes irresistibly appetizing, and its flesh takes on that distinctive, almost caramelized flavor once cooked.
The Stuffing
To make the stuffing, you’ll scoop out the flesh of the vegetables and sauté it with a meat mixture. Using ground beef and sausage meat is a classic in cooking. This combination results in a tender stuffing thanks to the sausage meat, while retaining the rich meat flavor provided by the ground beef. Add some aromatics like onion, garlic, and parsley, and you’ll get a rich and succulent stuffing that’s a world apart from store-bought versions.
Give it a try!
As you’ll see, this recipe for stuffed vegetables with Provençal herbs is very easy to make. It just requires a little time for cooking and preparing the stuffing. But then all you have to do is pop everything in the oven, and it’s ready to serve!
There you go—I hope I’ve inspired you to try making this stuffed summer vegetable recipe yourself. If so, I hope you enjoy it! Feel free to share any questions or comments with me 🙏
magnifique merci
Merci Patrick, ravi si la recette vous a plu !