1 marrow or 4 courgettes
salt and freshly ground black pepper
75 g (3 oz) brown rice
2 small carrots, diced
50 g (2 oz) peas
15 - 30 ml (1 - 2 tbsp) oil
1 onion, chopped
1 clove garlic, chopped
1 stalk celery, chopped
handful of parsley, chopped
30 g (2 tbsp) hazelnuts, chopped
salt and freshly ground black pepper
75 g (3 oz) brown rice
2 small carrots, diced
50 g (2 oz) peas
15 - 30 ml (1 - 2 tbsp) oil
1 onion, chopped
1 clove garlic, chopped
1 stalk celery, chopped
handful of parsley, chopped
30 g (2 tbsp) hazelnuts, chopped
Tomato sauce
15 - 30 ml (1 - 2 tbsp) oil
1 onion, chopped
2 cloves garlic, chopped
425 g (15 oz) can tomatoes, mashed
15 ml (1 tbsp) tomato puree
salt and freshly ground black pepper
1 onion, chopped
2 cloves garlic, chopped
425 g (15 oz) can tomatoes, mashed
15 ml (1 tbsp) tomato puree
salt and freshly ground black pepper
method
1. Preheat the oven to 180°C (350°F) Gas 4.
2. Cut the marrow or courgettes in half lengthwise and scoop out the pith and seeds.
3. Sprinkle the flesh with salt and leave the halves upside down to drain.
4. Meanwhile, make the filling. Simmer the rice in a covered pan of salted water until just tender (about 30 minutes) . Drain.
5. Parboil the carrots and peas and drain.
6. Heat the oil in a pan and fry the onion and garlic until translucent.
7. Add celery, carrots and peas. Stir in the rice, parsley and hazelnuts and season well.
8. Dry the marrow or courgettes and pile filling into one half. Top with second half.
9. Make the tomato sauce. Heat oil in a pan and add onion and garlic. Fry, stirring, until soft.
10. Add tomatoes and tomato puree. Simmer for 5 minutes, stirring occasionally, and season well.
11. Put the marrow or courgettes in a baking dish with a lid, if you have one big enough, otherwise use foil to cover.
12. Surround with the sauce. Cover and cook for 45 minutes until marrow or courgettes are tender. Serve hot or cold with a crisp green salad.
2. Cut the marrow or courgettes in half lengthwise and scoop out the pith and seeds.
3. Sprinkle the flesh with salt and leave the halves upside down to drain.
4. Meanwhile, make the filling. Simmer the rice in a covered pan of salted water until just tender (about 30 minutes) . Drain.
5. Parboil the carrots and peas and drain.
6. Heat the oil in a pan and fry the onion and garlic until translucent.
7. Add celery, carrots and peas. Stir in the rice, parsley and hazelnuts and season well.
8. Dry the marrow or courgettes and pile filling into one half. Top with second half.
9. Make the tomato sauce. Heat oil in a pan and add onion and garlic. Fry, stirring, until soft.
10. Add tomatoes and tomato puree. Simmer for 5 minutes, stirring occasionally, and season well.
11. Put the marrow or courgettes in a baking dish with a lid, if you have one big enough, otherwise use foil to cover.
12. Surround with the sauce. Cover and cook for 45 minutes until marrow or courgettes are tender. Serve hot or cold with a crisp green salad.
serving amount
serves 4 - 6
rate this recipe
9.7
out of 10
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more information
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