Little Stuffed Vegetables Provencal

Name: 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