September 2, 2022

Zucchini Farci

Zuchini farci ready to bake

Zucchini Farci

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.


Units Scale

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 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.

6. Heat one to two tablespoons of olive oil in a frying pan and cook the onion until soft but not browned.

7. Add the garlic and cook for about a minute.

8. 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.

9. Add the zucchini pulp, tomato paste, and wine and cook for five to 10 minutes until well combined. You can skip the wine if you like; it just adds another layer of flavor. 

11. Turn off the heat and add the parsley bread crumbs and parmesan cheese.

12. Add sea salt or Celtic salt and fresh ground pepper to taste. Mix well.

13. Spoon the mixture into the zucchini.

15. 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.

Watch for a tip on freezing

Tomatoes farci ready to bake

Many recipes I share have guidelines rather than exact measurements since I often cook "au pif" as we say in France, meaning by feel.
Your intuition is the magic touch to make something amazing. So read between the lines and make it yours   Write to me anytime if you have questions.

Copyright 2019-2022, Return to the Table by Caterina De Falco, All Rights Reserved

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