Whenever guests are interested in a vegetarian option on One Chef One Critic, we’re more than happy to accommodate them. Krystin Pellerin, who plays Constable Leslie Bennett on Republic of Doyle, for example, prefers not to eat meat. Krystin had plenty to tell us about her acting career. Despite her youth, she’s played some serious stage roles with Soulpepper Theatre Company in Toronto, and you might regognize her as Lady Elizabeth Darrell from the Tudors television series. Did you know Krystin is also an accomplished singer and, I’m delighted to say, a very good cook? Steve has prepared this recipe hundreds of times to positive reviews from vegetarians like Krystin and non-vegetarians like me.
Ingredients
- 1 large zucchini, vegetable marrow or squash
- 0.33 cup (80 ml) brown rice, uncooked
- 2 carrots, diced
- 2 tbsp (30 ml) grapeseed oil
- 1 onion, chopped
- 1 clove garlic, chopped
- 1 celery rib, chopped
- ¼ cup (60 ml) cooked black beans
- 1 tbsp (15 ml) parsley, finely chopped
- 2 tbsp (30 ml) hazelnuts, chopped
- salt and pepper
Tomato Sauce
- 2 tbsp (30 ml) grapeseed oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 tin diced tomatoes, 14 oz (411 g)
- 1 tbsp (15 ml) tomato paste
- salt and pepper
How to Make It
- Preheat oven to 350 F (180 C). Cut large zucchini or marrow in half lengthways. Scoop out pith and seeds in both sides. Sprinkle scooped-out areas with salt and turn over to drain. Cook brown rice according to package directions but remove from heat and drain about 10 minutes before suggested finishing time. Parboil carrots and drain.
- Heat 2 tbsp (30 ml) oil in frying pan on medium high. Add onion and garlic and cook until onion is translucent. Add celery, carrots, and beans. Cook 2 minutes. Stir in rice, parsley, and hazelnuts. Season with salt and pepper. Dry the insides of zucchini. Take one side and fill it with as much rice stuffing as possible. Place the other half of the zucchini on top of the stuffed side as a lid.
- To make sauce, heat 2 tbsp (30 ml) oil in frying pan on medium high. Add onion and garlic and cook until onion softens. Add tomatoes and tomato paste. Season and stir well. Reduce heat to medium low and simmer for 10 minutes. Place zucchini in large baking dish. Surround zucchini with sauce. Cover and bake in oven for 45 minutes or until zucchini is tender. To serve, cut zucchini in sections. Serve sections individually with sauce.
