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Stuffed Marrow Recipe

February 29, 2016 By sue 3 Comments

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.

Vegetables for stuffed marrow recipe 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.

Cut marrow in half and scoop out middle
Cut marrow in half and scoop out middle
Saute other veges in a pan
Saute other veges in a pan
Spoon vegetable mixture into marrow halves
Spoon vegetable mixture into marrow halves

After 30 mins, sprinkle with cheese and breadcrumbs
After 30 mins, sprinkle with cheese and breadcrumbs
Bake until golden and crispy
Bake until golden and crispy
Serve and enjoy!
Serve and enjoy!

 

For other recipes to use up your glut of courgettes/zucchinis try:

Zucchini loaf

Zucchini relish

Crispy Zucchini Flowers stuffed with Herbed Ricotta

Zucchini, Feta and Herb Fritters

Stuffed Zucchini Flowers

Growing and Enjoying Courgettes or Zucchini

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Related

Filed Under: Kitchen, Recipes Tagged With: Courgette, Zucchini

Comments

  1. Stephanie Parkes says

    March 5, 2016 at 7:28 am

    That looks very yummy! I like how you photograph the different stages of the recipe.

    Reply
  2. Tessa says

    January 31, 2018 at 3:16 am

    Tried this last night 4 dinner cause we had a big assss one hehe was great hubby n kids it’s something different n enjoyed it 😊 Thank you very much.

    Reply
    • sue says

      January 31, 2018 at 6:08 am

      You’re very welcome 🙂

      Reply

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Life’s Bounty is about all the things I enjoy experiencing, creating, and sharing. Join me as I travel in search of new experiences; coax more produce from my backyard in Auckland, New Zealand and preserve the harvested bounty; and try my hand at making anything from cider to jewellery to cards to gift packs of soap.
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