Little Stuffed Vegetables Provencal Recipe

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Nutrition per serving    (USDA % daily values)
CAL
1364
FAT
272%
CHOL
179%
SOD
351%

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Ingredients for 6 servings

Salt and pepper

3 bell peppers, halved and seeded

7 tablespoons milk

1 1/4 cups bread crumbs

3 small eggplants, halved

1 tablespoon bread crumbs

3 tablespoons chopped basil

1 small egg beaten, or 1/2 of 1 beaten egg

2 tablespoons olive oil, plus 2 tablespoons olive oil

6 whole white onions

1 pound bulk sausage meat

2 leaves of basil, chopped

6 tomatoes

6 small round zucchinis

12 cups water

6 zucchini blossoms

5 slices bread pulverized into bread crumbs

5 cloves garlic, chopped

3 tablespoons cooking salt

3/4 cup grated Parmesan

1/2 cup boiling water

1 tablespoon chopped parsley

3 eggs, beaten

1 clove garlic, finely chopped

Serving suggestion: Stuffed Zucchini Blossoms, recipe follows

1/3 cup olive oil

1 packet/cube chicken bouillon

1/2 cup plus 2 tablespoons chopped parsley

1 medium zucchini, finely chopped

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