Stuffed Marrow Bake Recipes

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STUFFED MARROW BAKE



Stuffed marrow bake image

Make the most of marrow with this superhealthy budget family supper

Provided by Good Food team

Categories     Dinner, Main course

Time 1h

Yield Serves 6

Number Of Ingredients 9

1 tbsp olive oil
1 onion, chopped
1 garlic clove, crushed
1 tbsp dried mixed herbs
500g pack turkey mince
2 x 400g cans chopped tomatoes
1 marrow, cut into 4cm thick slices
4 tbsp breadcrumbs
3 tbsp grated parmesan

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan and cook the onion, garlic and 2 tsp of the herbs for 3 mins until starting to soften. Add the turkey and brown all over, then tip in the tomatoes and cook for 5 mins more.
  • Scoop out the middle of the marrow and discard (or fry, then freeze for another time - try it mashed with potato). Arrange the slices in a baking dish. Spoon the mince into the middle of each marrow slice, then spoon the rest over the top. Cover with foil and bake for 30 mins.
  • Meanwhile, mix remaining herbs with the breadcrumbs and Parmesan. Remove the marrow from the oven, uncover, and sprinkle over the crumbs. Return to the oven for 10 mins more until crumbs are golden and crisp and marrow is tender.

Nutrition Facts : Calories 198 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 0.55 milligram of sodium

HARVEST FESTIVAL - ENGLISH BAKED STUFFED AUTUMN MARROW/ZUCCHINI



Harvest Festival - English Baked Stuffed Autumn Marrow/Zucchini image

Harvest Home! A heart warming and traditional English recipe, which is a wonderful way to deal with those large marrows (zucchini) from the autumn garden! The marrow is stuffed with a savoury beef and onion mixture and is then baked in foil. This is an old family recipe, which always pleases and is regularly requested when these giant marrows are in season - it is hearty and full of flavour and is wonderful when served with a hot tomato sauce, steamed fresh seasonal vegetables and piles of fluffy mashed potatoes. The preparation is a little time-consuming, but the stuffed marrow is then baked slowly in the oven, leaving you free to follow other pursuits. I have posted a full set of step-by-step photos with this recipe, it shows how easy it is to prepare and cook, as well as showing how delicious it looks when served piping hot at your dinner table! The title of this recipe was taken from memories of all the Harvest Festivals we had every year, that were held at school or the local parish church - marrows (LARGE zucchini) were always a BIG feature of the harvest display!

Provided by French Tart

Categories     Vegetable

Time 2h30m

Yield 1 Stuffed Marrow, 6-8 serving(s)

Number Of Ingredients 15

1 large marrow, about 1 . 5 kg (Zucchini)
500 g minced beef
2 medium onions, peeled and finely chopped
2 garlic cloves, peeled and minced
1/2 large red pepper, deseeded and finely chopped
1 tomatoes, skinned and chopped
2 tablespoons chopped fresh parsley
2 tablespoons tomato puree
2 tablespoons breadcrumbs
1 egg
salt
black pepper
fresh parsley, to garnish
oil, to grease
aluminum foil

Steps:

  • Preheat the oven to 200C/400F/Gas 6.
  • Wash and cut the marrow in half, then peel strips of skin with a swivel head vegetable peeler, to create a striped pattern; scoop out all the seeds and discard them. Prick the inside flesh thoroughly with a fork.
  • Put all the stuffing ingredients together in a large mixing bowl and mix together - I find that it is better to use your hands to bring it all together. (Wet your hands before you start to prevent the mixture sticking to your hands!).
  • Spoon half the stuffing mixture into each half of marrow, pressing down quite firmly to make the mixture fill the hollows.
  • Carefully place one stuffed marrow half on top of the other half - see photos - and press together, before wrapping in a large sheet of well greased foil. (I use a low fat olive oil spray to grease my foil.).
  • Place the foil wrapped stuffed marrow into a large baking tray or ovenproof dish and cook in the pre-heated oven for 1 1/2 to 2 hours, checking after 1 1/2 hours. The marrow should be soft but still hold its shape. (If you use a smaller or larger marrow, please adjust the cooking time).
  • Take the marrow out of the oven when cooked and allow to sit for 5 minutes. Carefully remove the foil and serve hot, cut into slices, with the juices from the dish poured back over the marrow, or mixed into your tomato sauce if making. Serve with steamed fresh vegetables and mashed potatoes. Garnish with fresh parsley.
  • This is also wonderful when served with a hot tomato sauce. Gently fry one finely chopped onion with a clove of garlic in a pan until soft and golden; add a tin of chopped tomatoes, gently heat for a further 5 minutes, check for seasoning and add juices from the marrow, salt, pepper to taste. Allow to cool slightly and then blend the sauce in a blender or with a hand held immersion mixer until smooth. Gently re-heat and serve with the stuffed marrow.

Nutrition Facts : Calories 236.7, Fat 13.7, SaturatedFat 5.2, Cholesterol 91.9, Sodium 106, Carbohydrate 9.7, Fiber 1.4, Sugar 3.3, Protein 18

SPANISH STUFFED MARROW



Spanish stuffed marrow image

Like its smaller cousin courgette, chunky marrows are great roasted with a strong-flavoured filling like paprika and chorizo

Provided by Good Food team

Categories     Dinner, Main course

Time 1h20m

Number Of Ingredients 13

1 marrow
1 tbsp olive oil
1 onion, diced
2 garlic cloves, crushed
100g chorizo, chopped
1 tsp smoked paprika
½ tsp cayenne pepper
½ tsp each dried oregano and dried thyme
2 x 400g cans chopped tomatoes
140g roasted red pepper from a jar, sliced
handful parsley, chopped
85g fresh breadcrumb
100g manchego, grated

Steps:

  • Heat oven to 200C/180C fan/gas 6. Cut the marrow in half lengthways and scoop out the middle. Put the halves, cut-side up, in a large roasting tin and season.
  • Heat the oil in a saucepan, add the onion and sweat on a low heat for 10 mins until soft. Add the garlic, chorizo, spices and dried herbs. Cook for a few mins, then add the tomatoes and peppers. Turn down to a low simmer and cook for 10 mins, then stir through the parsley.
  • Spoon the tomato mixture into the marrow halves, cover with foil and bake for 30 mins. Sprinkle over the breadcrumbs and Manchego, and return to the oven for 10 mins until the crumbs are golden and crisp, and the marrow is tender.

Nutrition Facts : Calories 253 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 1 milligram of sodium

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