Vegetable Marrow Farci (or Zucchini Boats)

 This was probably one of my favorites of the Titanic night, and everyone else seemed to love it as well. You could make it any time, maybe even for a holiday dinner.

Vegetable Marrow Farci (aka Zucchini Boats)
adapted from Downton Abbey Cooks and Last Dinner on the Titanic


  • 2 large zucchini (you could also use eggplant or squash)
  • 2 tbsp. olive oil
  • 1 cup finely chopped red onion
  • 3 cloves garlic, minced
  • ¼ cup chopped fresh basil
  • 1 tsp. dried oregano
  • 1 tbsp. tomato paste
  • 1½ cups button mushrooms, chopped
  • 2 tbsp. red wine vinegar
  • 2/3 cup cooked rice
  • ¼ tsp. each salt and pepper
  • ¼ cup grated Parmesan cheese
  • ¼ cup fresh bread crumbs
  • 2 tbsp. butter, melted
  • Fresh basil
  1. Halve zucchini lengthwise; scoop out flesh with spoon leaving ¼-inch shell. Discard large seeds.
  2. Chop scooped flesh into small dice; reserve.
  3. In skillet, heat oil over medium heat; add onion and garlic and cook, stirring often, for 7 to 8 minutes or until softened and lightly browned.
  4. Stir in basil, oregano, reserved marrow, and tomato paste. Cook, stirring often, for 5 minutes.
  5. Increase heat to high and add mushrooms.
  6. Cook, stirring, for 3 minutes or until vegetables are well browned; stir in vinegar.
  7. Remove from heat and cool slightly.
  8. Stir in rice, salt, pepper, and 3 tbsp. of the cheese.
  9. Spoon into hollowed vegetables, packing lightly with back of spoon.
  10. Sprinkle evenly with bread crumbs and remaining cheese; drizzle with butter.
  11. Place in greased baking dish in 350°F/180°C, Gas Mark 4 oven for 30 to 40 minutes or until marrow is fork tender and topping is well browned.
  12. To serve, slice marrow diagonally in 3-inch slices. Garnish with fresh basil

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