I decided to stick to the “stuffing” topic for a while, and the reason for this it’s not only linked to a pleasure of cooking & eating, but also to a desperate necessity. When you see all these pictures you will understand what I’m going through! But let’s go back to last Sunday. We went to visit my boyfriend’s aunt, who lives with her husband next to the French border. We go there quite often for lunch or dinner. I usually end up “stuffed”, up to my limits, and also a little bit drunk, to be quite frank. As my boss, who also happens to be French, says “you need to get used to the fact that when you eat you start with an aperitif, then you have wine and after that a digestif”. OK, for the last two years I’ve been getting used to it 😀 I’m almost there, so are my clothes! Don’t get me wrong, I’m not complaining, just need some time… The happy couple has a lovely vegetable garden and it’s my boyfriend’s uncle who is looking after it. So last weekend I came back home with THIS… or I should rather say with THESE 😀
I simply couldn’t say no to that! When I went to the basement and I was told I could choose whichever I wanted, I almost went crazy. They had at least 8 or 9 of these pumpkins and courgettes, and I could pick one or two- as you can see I ended up with 4!! They are REAL, ORGANIC, FRESH and they are MINE 😀 And I’m afraid this is going to be a loooong week…
This time I went vegetarian and vegan! This recipe is very simple and reasonably fast to prepare, you can also change the basics and add other ingredients, if you feel like. Also, as you will see it’s courgettes that we are cooking, so next time probably I will go back to pumpkins again! I hope you are ready. And now please welcome The Courgettes Farcies, otherwise known as Stuffed Zucchini 🙂
Ingredients
Makes 2 big servings, preparation time- about 30 min, time in the oven- about 40 min, the oven temperature 180 C
- 1 big courgette or 2 small
- 100 g of basmati rise- or any other rise of your preference, however basmati rice doesn’t need that much time to cook, if you have time I would suggest brown rice
- 1 medium sized onion
- 100 g of green peas
- 150 g of mushrooms
- 3-4 big walnuts
- some pistachios
- a few sun dried cherry tomatoes
- 1 clove of garlic
- herbs- rosemary, thyme, also parsley if you like it
- 4 tablespoons of olive oil
- prepare some water on the side
- salt and pepper
Method
This is a very fast dish, and my idea was that you can make it after work. Courgettes farcies are very popular in France, but I usually have them with some meat. This time I decided to change the recipe and used only vegetarian ingredients, because I like it this way, and also I think apart from the fact that it’s healthier, it’s also way faster to make!
In advance prepare the walnuts, pistachios, sun dried cherry tomatoes and herbs of your choice. Chop everything in smaller pieces and set on the side.
Prepare also the green peas- you can use as much as you want if you like it.
Cut the mushrooms and also chop the onion.
In a big frying pan heat some olive oil and add the mushrooms as well as the onion. Fry it all for 5-6 minutes, add the mixture of walnuts, pistachios and sun dried cherry tomatoes and mix everything evenly. Again fry all the ingredients, making sure you’re not burning anything, if so just add some water. After 10 min add the green peas and the rice, some herbs and season accordingly. Also, pour some water- just to cover the rice. Mix all together and let it stew until the rice is almost ready. You might have to add some water from time to time.
When the stuffing is ready it should look, more or less, like on the picture below.
Preheat the oven and prepare the baking sheet.
Cut the courgette in half and scoop out the seeds and fibers.
You don’t have to do it, but I brushed the courgette inside and outside with some olive oil, I also sparkled the inside with some sea salt. It will be much tastier once it’s ready.
Now simply stuff the courgette with the rice dressing and place it on the baking sheet. I would suggest to pour some water on the baking sheet before you place everything in the oven. The courgette will be nicely steamed and tender.
After 40 minutes the courgettes should be ready. Serve while still hot, feel free to sparkle some cheese on top! I hope you were missing my pictures 😉
Plate du Jour 
This is so beautiful. I just made something similar and I fell in love. Gorgeous blog btw.
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Thank you so much, I’m happy to hear you like it 🙂
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Beautiful Fall pictures – makes me wish I had one to eat/share 🙂
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Oh my goodness, this looks delicious! I have yet to try stuffed veggies, but it is definitely something that is on my to-do list.
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wow, simply delicious!!!
stuffed veggies is my older sister obsession, she almost stuffed all the veggies as long as i remember when we were kids….
never seen any round shape zucchini before…
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Very nice. I love those round zucchini.
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Oh my word, Marta, this stuffed zucchini looks amazing! And the size, color, and shape of those pumpkins are so beautiful. I’m looking forward to seeing what else you make with them. Happy weekend!
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Thank you Ngan! To be honest I’m still overhelmed by the amount of pumpkin in my kitchen but I have an idea and I hope everyone will like it 🙂 you also have a lovely weekend !
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Whoa Marta, these pictures look like the center-spread from a top-notch gastronomic magazine!! Just fabulous. Those pumpkins are beautiful! Love the stuffing!
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Naina you made my day today you know, thank you so much 😀
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Wow, wow, wow…gorgeous Marta! The pumpkins and courgettes look almost magical, and your filling looks over-the-top delicious and so homey…my mouth is watering…so hungry now! 🙂
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Is the zuchinni in this shape:-)
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I know, right?!! I saw the whole collection still growing in the garden, the shapes and sizes are incredible!
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U r lucky dear:-)
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True, but believe me knowing how much of it I have right now in the kitchen, I would be more than happy to share it with you 😀
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🙂 so sweet of u Marta
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Hi there… This looks great.. I am from India and never seen such boulle shapped zucchini here, the only ones we get here are those regular gourd shaped ones…:)
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Lovely dish and fantastic photos! 👌
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Mmmm, down here in Australia we are awhile off beautiful summer vegies, I can’t wait to play around with these foods.
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Why did I call you Martine??? Marta!!! I am pre-breakfast blog reading and am obviously of low blood sugar right now 😉
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Martine, these look AMAZING! I go through little episodes of stuffing vegetables at this time of year, but have been slow off the mark – despite the bumper harvest. And speaking of harvests, I am lusting after your photogenic haul of squashes. So pretty, and the perfect size and shape for stuffing. I have a mental image of a slightly tiddly you squealing in delight with the choice offered to you. 🙂 Beautiful images. Pinning, etc…
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Haha that’s exactly what happened! I was squealing ihhihii didnt know which one to go for!!
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I knew it!! Sounds like a fun weekend 🙂
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Your recipe is amazing and I love the stuffing inside the courgettes. Marta, your pictures are stunning 🙂 I use the flesh for making a soup or a tzatziki 😉
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Thank you Linda, I admit it was a nice photo session this time, yhese vegetables are so gracious 🙂
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Ugh.
I hate you because you know that I’m now going to make this, this weekend.
And proudly claim it as my own.
PROUDLY
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Haha OK sister! 😀
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Oh wow, this looks so delicious. I love the combination of flavors in that stuffing! I also enjoy stuffing veggies, and especially how versatile these dishes can be, stuffing possibilities are pretty much endless!
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What a beautiful dish and great photos! Love the stuffing ingredients. Lovely. 🙂
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Thank you so much Ronit! The stuffing was really good 🙂
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They are looking impressive! Lucky you, getting stuffed on stuffing and all that 😉
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It’s luck and a curse!! Not sure if you had a chance to have a real French lunch or dinner, food and food and food once again. It’s tough 😀
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A lunch can easily become a dinner …
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It’s always the case I’m afraid…
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Looks great. We often stuff zucchini, especially this time of year, but never tried it with a round squash. Judging by the appearance of the flesh, this looks like the flesh is relatively soft, more like a zucchini, say, than an acorn squash. Ken
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It’s very soft and very tasty with the olive oil and some salt inside. It’s also a perfect size for two people 🙂 I was surprised too, as didn’t expect this combination to work out to nicely.
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