Petits Farcis

Instructions

1. Prepare the vegetables
   Carefully hollow out the zucchini, tomatoes, eggplants, and bell peppers, reserving the flesh from the zucchini, tomatoes, and eggplants. Chop the reserved flesh finely and set aside. Place the hollowed vegetables on a baking sheet, sprinkle with salt and drizzle with olive oil.
2. Make the stuffing
   Heat olive oil in a large skillet over medium heat. Add the onions and cook until soft, about 5 minutes. Add the garlic and cook for another minute. Add the reserved chopped vegetable flesh and cook until most of the liquid has evaporated, about 10 minutes.
3. Complete the filling
   In a large bowl, combine the cooked vegetable mixture, ground meat, breadcrumbs, eggs, chopped herbs, half of the Parmesan cheese, salt, and pepper. Mix thoroughly with your hands until well combined.
4. Stuff the vegetables
   Preheat the oven to 375°F (190°C). Fill each hollowed vegetable with the stuffing mixture, packing it in firmly but not overfilling. Sprinkle the remaining Parmesan cheese over the top of each stuffed vegetable.
5. Bake
   Place the baking sheet with the stuffed vegetables in the preheated oven and bake for 45-60 minutes, or until the vegetables are tender and the filling is cooked through with a golden brown top.
6. Rest and serve
   Allow the petits farcis to rest for 10 minutes before serving. Arrange on a platter and serve warm, garnished with additional fresh herbs if desired.