Stuffed Marrow: the easy and delicious marrow recipe

Stuffed marrow is an easy, flavorful recipe you can enjoy as main dish in mid-summer when this vegetable is in season. A marrow is basically a larger zucchini (or courgette) as they are the same specie. Marrows are generally allowed to grow for longer periods than zucchini, or until they are long about 10-15 cm.

For this recipe, cut the marrow in two horizontally, hollow out its flesh, and stuff it with a mixture made from tomatoes, peppers, beef mince, spices, and herbs. Finally, top it with cheese and bake until golden brown.

Tasty and irresistible, this stuffed marrow recipe is stringy, tender on the inside and slightly crunch on the outside. It takes less than an hour to make this fantastic dish. The best part? You can customize the recipe as you want by stuffing marrows with your favorite ingredients.

Tips

For the cheese, we recommend a type that melts when cooked.

You can eat the marrow with the skin on. Peel it if you don't like it.

You can customize this recipe as you want by replacing ingredients or spices.

For a vegetarian option replace beef mince with cooked rice, chopped mushrooms, lentils, then top the marrow with cheese.

For a savory stuffed marrow, add sausage, minced pork, or even bolognese sauce to the filling.

What to serve with Stuffed Marrow

You can serve stuffed marrow with a side salad, roasted vegetables, or a crusty bread.

How to store Stuffed Marrow

You can store stuffed marrow in the refrigerator in an airtight container for 2-3 days.

Can you freeze Stuffed Marrow?

Yes! You can freeze stuffed marrow once cooled  for up to 2 months, closed in a sealed freezer bag.

How to make Stuffed Marrow

Preheat oven to 200°C.

Cut the marrow in two across the board and scoop out the pulp in the center with a spoon.

Season the marrow halves and transfer them to a baking sheet.

In a saucepan, heat the oil, add the onion and let it cook on low heat until soft for about 10 minutes.

Next, add the garlic, beef mince, spices, herbs, tomatoes and peppers.

Cook on low heat for a few minutes, then simmer for about 10 minutes.

Add the parsley and stir.

Spoon the beef mince mixture into marrow halves.

Bake for 30 minutes while covered with foil.

Coat it with grated cheese and breadcrumbs, then let it cook for extra 10 minutes or until golden brown on top.

Serve and enjoy!