There is an undeniable, shared seasonal DNA between summer in the Hamptons and the sun-drenched coast of the South of France. A simple stroll down Main Street in Bridgehampton, past the buzzing outdoor tables at Pierre’s, instantly evokes the breezy charm of a Parisian sidewalk café on a warm summer afternoon. And when the mid-July sun hits our local East End farm stands just right, the vibrant, overflowing displays of beefsteak tomatoes and plump zucchini feel lifted straight from an open-air market in Nice.
With Bastille Day just behind us yesterday, French fever is running high this week. If you missed out on celebrating, there is no need to let the tricolore spirit fade — this coming weekend is the perfect excuse to host a late Bastille Day feast inspired by the French Riviera.
This plant-based rendition uses quinoa and a zingy pesto, allowing all the beautiful bounty of summer to remain in the forefront. (Photo credit: Doug Young)
That makes it the ideal moment to whip up a batch of petits farcis. While traditional Provençal recipes stuff these hollowed-out summer vegetables with a heavy, rustic blend of ground pork, veal, breadcrumbs, and egg, humid beach weather calls for something a little lighter. This plant-based twist swaps the meat for fluffy white quinoa and a garlic-forward basil pesto, letting the seasonal produce truly shine.
Large beefsteak tomatoes and round or standard zucchini act as edible, vibrant bowls, holding their structure in the oven until they soften to tender perfection. It is a versatile, make-ahead dish that works just as well served warm straight from the oven as it does cooled to room temperature alongside a crisp green salad and a chilled glass of dry rosé. And as Jacques Pépin says, happy cooking!
Tips for the Home Cook
- Keep It Local: For the absolute best edible vessels, source your tomatoes and zukes locally. Grabbing them fresh from Balsam Farm or the Westhampton Beach Farmers Market ensures they have the firm structure and sun-ripened flavor needed to hold up beautifully in the oven.
- The Salt & Drain Technique: Beefsteak tomatoes hold a surprising amount of water. After hollowing them out, sprinkle a pinch of salt inside the cavities and flip them upside down on a paper towel for 10 to 15 minutes. This draws out excess moisture and prevents your stuffed bowls from turning soggy in the oven.
- The Melon Baller Hack: While a standard kitchen spoon works, a melon baller or a serrated grapefruit spoon makes hollowing out the zucchini and tomatoes effortless while keeping the delicate outer walls intact.
- Protect the Pesto: Let your cooked quinoa cool slightly before folding in the fresh pesto. Adding pesto to piping-hot grains will oxidize and cook the basil, turning that vibrant summer green to a dull olive and muting the fresh, herbaceous flavor.
- Zero-Waste Prep: Do not toss those scooped-out tomato cores and zucchini centers! Pulse them in a blender with a clove of garlic, a splash of olive oil, and a dash of sherry vinegar for an instant, refreshing summer gazpacho, or freeze them to enrich your next batch of vegetable stock.
Pesto quinoa Petits Farcis
Ingredients
- 4 large beefsteak tomatoes
- 4 round or standard zucchini
- 1 cup dry white quinoa, rinsed and drained
- 2 cups vegetable broth
- 2 cups basil leaves
- 2 cloves garlic, minced
- 1/4 cup toasted pine nuts
- 1/3 cup grated parmesan cheese
- 1/4 cup extra-virgin olive oil (plus 2 tbsp for brushing)
- coarse salt and freshly ground black pepper, to taste
- 4 oz goat cheese or mozzarella, crumbled
Directions
- Cook the Quinoa: Bring the vegetable broth to a boil in a medium saucepan. Add the rinsed quinoa, cover, and reduce the heat to a low simmer. Cook for 15minutes, then remove from the heat and let it steam, covered, for 5 minutes.Fluff with a fork and let cool slightly.
- Blend the Pesto: In a food processor, combine the basil leaves, minced garlic, toasted pine nuts, and Parmesan cheese. Pulse until finely chopped, then stream in the ¼ cup of olive oil while blending until smooth.
- Hollow the Vegetables: Slice the tops off the beefsteak tomatoes and gently scoop out the inner pulp and seeds with a spoon (save the tomato cores for a vinaigrette or soup). Slice the zucchini in half lengthwise—or horizontally if using round zucchini—and scoop out the center flesh, leaving a sturdy ⅓-inch border to create boats.
- Prep the Shells: Preheat your oven to 375°F. Arrange the hollowed tomatoes and zucchini in a baking dish. Lightly brush the insides and tops of the vegetables with the remaining 2 tablespoons of olive oil.
- Mix the Filling: In a large mixing bowl, toss the cooked quinoa with ⅓ cup of the fresh pesto until the grains are evenly coated. Fold in a generous pinch of salt and freshly ground black pepper.
- Stuff and Top: Spoon the pesto-quinoa mixture into the hollowed tomato and zucchini shells, packing them lightly. Sprinkle the crumbled goat cheese or mozzarella evenly across the top of each stuffed vegetable.
- Bake and Serve: Bake for 20 to 25 minutes until the vegetables are tender, and the cheese is melted and golden. Serve immediately while hot, or let cool and serve at room temperature.
