Summer for me always means a good supply of courgettes or zucchinis in the garden. But if it rains as much as it has this summer, the courgettes will start turning into marrows if you don’t check them often enough and all the other vegetables will be producing copiously. This stuffed marrow recipe is a tasty way of using the summer glut of vegetables. You could stuff them with a mince mixture or add chorizo sausage to spice up the recipe, but I like the herb, tomato and mushroom flavour and the cheesy crust just tops it all off.
1 (or more) marrow
1 tbsp olive oil
1 onion, diced
2 garlic cloves, crushed
Vegetables, finely chopped (I used tomatoes, capsicum and mushrooms)
1 tsp each dried oregano and basil (use fresh herbs if you have them)
handful parsley, chopped
fresh or dried breadcrumbs
cheese of your choice, grated
Heat oven to 200C. Cut the marrow in half lengthways and scoop out the middle. Put the halves, cut-side up, in a large roasting tin.
Heat the oil in a saucepan, add the onion and saute until soft. Add the garlic, vegetables, and dried herbs. Turn heat down to a low simmer and cook for 10 mins, then stir through the parsley.
Spoon the vegetable mixture into the marrow halves, cover with foil and bake for 30 mins.
Mix the breadcrumbs and cheese together and sprinkle over the top of the marrow halves. Return to the oven uncovered for 10 mins until the crumbs are golden and crisp, and the marrow is tender.
For other recipes to use up your glut of courgettes/zucchinis try: