(2) Zucchini Stuffed with Sorrel

Courgettes Farcies à l’Oseille

Preparation info

  • Servings:


    • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About


  • 1 large onion, finely chopped
  • 3 tablespoons olive oil
  • 6 firm zucchini (2 pounds) split and emptied, flesh chopped, as in preceding recipe
  • 1 cup loosely packed young sorrel leaves, stemmed, washed, drained, shredded
  • Salt, pepper
  • cup rice, parboiled 18 minutes, rinsed, and drained
  • 1 teaspoon finely chopped fresh marjoram (or other herb)
  • ½ cup water
  • Freshly grated Parmesan
  • Olive oil


    Cook the onion gently in the oil until soft and yellowed, add the chopped zucchini flesh, and continue cooking, stirring or tossing regularly, until it is soft and its liquid reduced, add sorrel and seasonings, and cook for a minute longer—until the sorrel has turned grayish and begins to melt. Mix with the rice and marjoram; taste for seasoning. Oil the zucchini shells inside and out, pack them gently full of the stuffing, mounding with a spoon, and arrange them in a large gratin dish. Pour the water into the bottom, sprinkle the surface of the stuffed zucchini with cheese, dribble over oil, and bake for 40 to 45 minutes in a 375° to 400° oven.