Little Stuffed Vegetables Provencal

Ingredients

• 12 cups water
• 3 tablespoons cooking salt
• 1/3 cup olive oil
• 1 1/4 cups bread crumbs
• Vegetable stuffing:
• 1 pound bulk sausage meat
• 5 cloves garlic, chopped
• 1/2 cup plus 2 tablespoons chopped parsley
• 3 tablespoons chopped basil
• 5 slices bread pulverized into bread crumbs
• 7 tablespoons milk
• 3 eggs, beaten
• 3/4 cup grated Parmesan
• Salt and pepper
• Serving suggestion: Stuffed Zucchini Blossoms, recipe follows
• 2 tablespoons olive oil, plus 2 tablespoons olive oil
• 1 medium zucchini, finely chopped
• 1 tablespoon chopped parsley
• 2 leaves of basil, chopped
• 1 clove garlic, finely chopped
• 1 tablespoon bread crumbs
• 1 small egg beaten, or 1/2 of 1 beaten egg
• 6 zucchini blossoms
• 1 packet/cube chicken bouillon
• 1/2 cup boiling water

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