Harvest Ragoût for Zucchini “Marrow”

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 148.9
  • Total Fat: 4.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 161.1 mg
  • Total Carbs: 21.8 g
  • Dietary Fiber: 6.5 g
  • Protein: 5.7 g

View full nutritional breakdown of Harvest Ragoût for Zucchini “Marrow” calories by ingredient
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Introduction

Celeriac, beets, eggplant, and a bunch of other homegrown (or local) veggies all go into this filling for roasted zucchini-based "marrow bones". Lentils and olives add extra texture and flavour too! Celeriac, beets, eggplant, and a bunch of other homegrown (or local) veggies all go into this filling for roasted zucchini-based "marrow bones". Lentils and olives add extra texture and flavour too!
Number of Servings: 6

Ingredients

    4 large zucchini
    1 ½ tbsp olive oil
    2 leeks, thinly sliced
    1 medium beet, peeled and diced into 1/8-1/4” cubes
    6 oz eggplant, peeled and diced into 1/8-1/4” cubes
    4 oz celeriac, peeled and diced into 1/8-1/4” cubes
    1 medium carrot, peeled and diced into 1/8-1/4” cubes
    1 medium head kohlrabi, diced into 1/8-1/4” cubes
    2 cloves garlic, minced
    Leaves from 4 fresh thyme sprigs
    ½ tsp dried basil
    1 tsp paprika
    ¼ cup white wine, divided
    1 cup cooked lentils
    ¼ cup minced black olives (I used sundried)
    3 tbsp tomato paste
    1 cup fresh arugula or spinach, chopped finely
    Salt and pepper, to taste

Directions

Cut the ends off each zucchini and slice into 3” inch long pieces.
With a small, sharp spoon or melon baller, hollow out the centre of each zucchini slice, leaving about ¼” inch of zucchini flesh intact. Set zucchini tubes aside for "marrow" recipe (see associated recipe).
Finely chop the extracted zucchini flesh and reserve.
In a deep sauté pan, heat the oil over medium heat.
Add the leeks and cook until softened, then stir in the beet, eggplant, reserved zucchini, celeriac, carrot and kohlrabi and cover.
Cook for 5 minutes, covered, then uncover and sauté until almost tender.
Add the garlic, thyme, basil and paprika and cook until fragrant, about 1 minute.
Add half the wine, stirring vigorously, then add the lentils, olives and tomato paste.
Heat through, then add arugula and remaining wine.
Re-cover the pan and cook just until the arugula wilts. Season to taste, then remove from heat and cool slightly.

Serving Size: Makes 6 cups

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