In French, farci means “stuffed.” This dish is traditionally made with ripe summer tomatoes for tomates farcies, but it’s equally delicious with zucchini (courgettes farcies). Zucchini farci is light, easy to digest, and surprisingly satisfying. Even better, it tastes amazing the next day, making it a great idea for entertaining.
Zucchini, as many as you will want to serve - usually 1 per person
4 cloves fresh garlic (or to your liking), minced
1 medium onion, minced
1/2 pound minced pork
1/2 pound minced veal
Fresh parsley, about 1/4 cup
2 ounces tomato paste
1/2 cup of grated Parmesan cheese
3/4 cup bread crumbs - fresh, if possible
Optional: 1/4-1/2 cup white wine
Put about a teaspoon of olive oil in a baking dish and rub it around to coat the dish.
Cut the zucchini in half lengthwise.
Using a spoon (a teaspoon, tablespoon, or a grapefruit spoon; all work well), hollow out the insides of the zucchini to create a "boat." Keep the zucchini pulp.
Arrange the zucchini in the baking dish with the open side up.
Heat 1-2 tablespoons of olive oil in a frying pan over medium heat. Cook the onion in the oil until soft but not browned.
Add the garlic and cook for about a minute.
Add the meat and cook it until it is browned. While the meat is cooking, use a spatula to break it up so there are no large pieces.
Add the zucchini pulp, tomato paste, and wine and cook for 5-10 minutes until well combined. You can skip the wine if you like; it just adds another layer of flavor.
Turn off the heat and add the parsley, bread crumbs, and Parmesan cheese.
Add sea salt or Celtic salt and fresh ground pepper to taste. Mix well.
Spoon the mixture into the zucchini.
Drizzle with some olive oil.
Bake at 400° F for 35-45 minutes or until browned.
If making ahead, cover with foil to warm.
If you have leftover farci filling, freeze it, then you can make zucchini farci very quickly. You can also use the stuffing for tomato farci.
Souper Cubes freezer trays are convenient for freezing.
Roasted tomato soup in a Souper Cube
