Harvest Ragout - Filled Zucchini Marrow
From jo_jo_ba 9 years ago
- 1 1/2 hours to make
- Serves 6
Celeriac, beets, eggplant, and a bunch of other homegrown (or local) veggies all go into the filling for roasted zucchini-based "marrow bones". Lentils and olives add extra texture and flavour, while a shaving of Parmigano Reggiano cheese is the perfect piquant finish!
Ingredients
- ⅓ cup crushed tomatoes shopping list
- 4 large zucchini, prepared as directed in Harvest Ragout recipe shopping list
- Salt and pepper, to taste shopping list
- 1 ¼ cups Harvest Ragout shopping list
- 1 ½ oz Parmigano-Reggiano, shaved with a vegetable peeler or cheese slicer shopping list
How to make it
- Preheat the oven to 350F. Spread crushed tomatoes over the bottom of a 9” pan.
- Place each hollowed zucchini piece upright on the tomatoes, season with salt and pepper and set aside See Photo
- Spoon filling into each zucchini “hollow”, slightly overfilling the cups (the filling cooks down slightly). See Photo
- Cover pans with foil and bake 25 minutes, then uncover, top with shavings of Parmigano-Reggiano and bake another 20 minutes, until zucchini is tender.
- Let stand 5 minutes before serving alongside lemon-herb rice or couscous.
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