stuffed summer vegetables

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Stuffed Summer Vegetables

By , from the Culinate Kitchen collection
Serves 6 to 8
Total Time 1½ hours


This Provençal recipe is adapted from a recipe that appeared in the August/September 2005 issue of Saveur magazine. The original recipe called for stuffing the filling inside zucchini, round summer squash, and tomatoes, but the filling works just as well spooned into bell peppers or eggplant halves.


8 small zucchini or eggplants, medium round summer squash, or large bell peppers (a mixture of vegetables is fine, but don’t use just bell peppers)
2 Tbsp. extra-virgin olive oil
1 cup plus ¼ cup breadcrumbs, preferably homemade and not too finely ground
¼ cup milk
1 lb. ground pork or loose pork sausage (you can also substitute ground chicken or turkey)
3 garlic cloves, peeled and chopped
½ small onion, peeled and diced
~ Salt and freshly ground black pepper
3 large ripe tomatoes, diced
3 Tbsp. chopped fresh herbs (parsley, basil, etc.)


  1. Preheat the oven to 375 degrees.
  2. Trim the tops off the vegetables. Halve the long vegetables lengthwise and the round vegetables horizontally (for round summer squash, just remove the tops). Discard seeds.
  3. Scoop out the remaining flesh (except for bell peppers), leaving shells about ½ to ¾ inches thick. Chop the flesh, put it into a large bowl, and set it aside.
  4. Drizzle 1 Tbsp. of the olive oil in a large baking dish and arrange the halves evenly in the dish.
  5. Briefly soak the 1 cup breadcrumbs in the milk, then add the crumbs to the bowl of vegetable flesh. Add the crumbled meat, garlic, onion, and salt and pepper to taste; mix everything together evenly with your hands. Add the tomatoes and herbs and mix loosely.
  6. Fill the vegetable shells with the stuffing and sprinkle each with the ¼ cup breadcrumbs. Drizzle with the remaining 1 Tbsp. olive oil. Bake for 1 hour, or until the shells have softened (but not crumpled) and the crumbs on top have browned. Serve hot.

This content is from the Culinate Kitchen collection.

There are 5 comments on this item
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40% recommend this recipe
1. by llopez on Aug 25, 2010 at 10:04 PM PDT

Really, you don’t cook the sausage first?

2. by anonymous on Aug 26, 2010 at 5:12 PM PDT

Tried without cooking the sausage first as the recipe directs. What a delicious dish!

3. by marge brown on Aug 27, 2010 at 10:07 AM PDT

I grew aubergines this summer, they were divine! This looks like a great recipe will defo be trying out!

4. by Caroline Cummins on Aug 27, 2010 at 12:45 PM PDT

llopez: You don’t need to cook the meat first, as the entire assembled dish bakes for an hour; that’s plenty long enough to cook the ground meat.

5. by llopez on Sep 2, 2010 at 9:23 PM PDT

I tried them and loved them! For anyone out there living gluten free I used GF breadcrumbs and it worked fine.

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