In French, farci means "to stuff." This dish is traditionally made with ripe tomatoes from the garden in the south of France. But an equally impressive and simple dish is Zucchini Farci. Made with end of the season zucchini, it is a delicious transition into fall. Zucchini farci are light and easy to digest yet satiating. The farci soaks up the water from the zucchini creating a divine combination.
Zucchini, as many as you will want to serve- usually 1 per person
Four cloves of fresh garlic ( or to your liking) minced
One medium onion minced
1/2 pound minced pork
1/2 pound minced veal
Fresh parsley about 1/4 cup
2 ounces of tomato paste
1/2 cup of grated parmesan cheese
3/4 cup breadcrumbs- fresh if possible
Optional 1/4- 1/2 cup of white wine
1. Put about a teaspoon of olive oil in a baking dish and rub it around to coat the dish.
2. Cut the zucchini in half lengthwise.
3. Using a spoon (a teaspoon, tablespoon, or a grapefruit spoon; all work well), Hallow out the insides of the zucchini to create a "boat." Keep the zucchini pulp.
4. Arrange the zucchini in the baking dish with the open side up.
5. Heat one to two tablespoons of olive oil in a frying pan over medium heat. Cook the onion in the oil until soft but not browned.
6. Add the garlic and cook for about a minute.
7. Add the meat and cook it until it is browned. While the meat is cooking, use a spatula to break up the meat so there are no large pieces.
8. 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 adds another layer of flavor.
9. Turn off the heat and add the parsley, bread crumbs, and parmesan cheese.
10. Add sea salt or Celtic salt and fresh ground pepper to taste. Mix well.
11. Spoon the mixture into the zucchini.
12. Bake at 400 degrees for 35 to 45 minutes or until browned.
If you have leftover farci filling, freeze it, and then you can make zucchini farci very quickly. You can also use the stuffing for tomato farci.
I usually make tomato and zucchini farci at the same time. When you do this, you will also add the tomato pulp to the farci mixture in addition to the zucchini pulp. This makes the farci a little moister.
"Finding you [has] truly inspired me to cook more and focus on quality ingredients. Strengthening my kitchen intuition has been key, it's how I know to roll leftovers into something new or I can see what I bought and come up with creative solutions.
As a family, we always valued sitting down together for dinner but now it's done with so much less stress. I can be done with work and still make easy meals . . . amazing quality meals that are thrown together in a short time and we get to enjoy each other!"
“Your suggestions are so priceless! Thank you for such valuable content. My family is closer than ever, thanks to you!”
“[Caterina is], in 5 steps, hitting all the major points of what works in generational connection across all cultures. Families don’t just happen, they are grown and this is the sweet and lasting way to do that. Bravo and I’m IN!”
"We have made a lot of progress over here under your care. We are now all eating from the same “pot” which I was surprised how much my kids loved. They were so excited when I put the food in the middle of the table. They asked for it the next day, Can we do that special fancy dinner thing where we have a feast? It really is such a better ritual—passing the food around and all sharing from the same platter, a real game changer."
“I don't know if I told you, but I accidentally lost about 8 lbs after cutting out most semi-processed foods!"
Leave a Reply