Name: (1) Provençal Stuffed Zucchini (Courgettes Farcies à la Variose)
Yield: Servings: 4
Cuisine: French
Ingredients: 4 firm zucchini (5 to 6 ounces each); ⅓ cup long-grain rice, parboiled 18 minutes, rinsed, and well drained; Pepper; ¾ cup freshly grated Parmesan; About ¼ cup olive oil; 2 thick slices (2 ounces) stale bread, crusts removed, soaked in warm water, well squeezed, and chopped; 2 tablespoons olive oil; 1 large clove garlic, peeled, finely chopped; Salt; 1 large ripe tomato, peeled, seeded, and coarsely chopped; 2 tablespoons chopped parsley; 1 medium onion (2 ounces), finely chopped

Preparation info

Servings:
4

Difficulty
Easy

Appears in

Simple French Food

By Richard Olney

Published 1974

About

Ingredients

4 firm zucchini (5 to 6 ounces each)
1 medium onion (2

Method

Trim the ends of the zucchini, split each in half lengthwise, and, using a vegetable ball-cutting spoon, remove the flesh from each half, leaving a wall of about ¼-inch thickness. Chop the zucchini flesh.

Cook the onion gently in oil without coloring for about 15 minutes, add the chopped zucchi