From the OTO Centennial Menu: Vegetable Marrow Farci

Vegetable Marrow Farsi

Last Dinner on the Titanic notes, “Before the Second World War, the stuffing would have been made with short-grain rice, which is now difficult to find. Unless you are a stickler for Titanic accuracy, sushi rice or long-grain rice make perfectly acceptable substitutes.”

Vegetable Marrow Farsi, as served at the OTO Centennial

  • Vegetable Marrow Farsi2 large zucchini
  • 1 tbs olive oil
  • 1 cup finely chopped red onion
  • 3 cloves garlic, minced
  • 1/4 cup chopped fresh basil
  • 1 tsp dried oregano
  • 1 tbs tomato paste
  • 1 1/2 chopped button mushrooms
  • 1 tbs red wine vinegar
  • 2/3 cup cooked rice
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup grated parmesan cheese
  • 1/4 cup fresh bread crumbs
  • 2 tbs butter, melted

Halve zucchini lengthwise, then scoop out flesh with a spoon, leaving 1/4 inch shell. Discard large seeds, then dice scooped out flesh and set aside.

In a skillet, heat oil over medium heat. Add onion and garlic and cook until softened and lightly browned, about 8 minutes.

Stir in basil, oregano, diced zucchini flesh, and tomato paste. Cook, stirring, for 5 minutes.

Increase heat to high and add mushrooms. Cook, stirring, for 3 minutes or until vegetables are well browned.

Stir in vinegar and remove from heat. Cool slightly.

Stir in rice, salt, pepper. and 3 tablespoons of the cheese.

Spoon into hollowed zucchini, packing lightly with the back of the spoon. Sprinkle evenly with bread crumbs and remaining cheese, drizzle with butter.

Please in greased baking dish in 350 °F oven for 30 to 40 minutes, or until zucchini shells are tender and the topping is well browned.

To serve, you may leave the zucchini whole, or cut diagonally in 3 inch slides. Garnish with fresh basil. Serves 6.



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