Best 2 Stuffed Marrow Bake Recipes

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**Dive into a Culinary Journey with Stuffed Marrow Bake: A Symphony of Flavors and Textures**

Prepare to embark on a tantalizing culinary adventure with our exquisite Stuffed Marrow Bake, a dish that harmonizes a medley of flavors and textures, leaving your taste buds in awe. This delightful recipe transforms humble marrow into a culinary masterpiece, stuffed with a delectable filling of savory sausage, aromatic herbs, and tender vegetables, all enveloped in a rich and flavorful tomato sauce. But that's not all; this article also unveils a treasure trove of additional marrow-centric recipes, each offering a unique twist on this versatile vegetable. From a hearty Marrow and Lentil Soup, brimming with wholesome goodness, to a zesty Marrow and Chorizo Paella, bursting with vibrant Spanish flavors, to a comforting Marrow and Sweet Potato Curry, promising a warm and exotic embrace, this article is a roadmap to marrow-based culinary delights. Get ready to elevate your culinary skills and indulge in the sheer joy of cooking with marrow.

Here are our top 2 tried and tested recipes!

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

Tips:

  • Choose the right marrow: Select medium-sized marrow that are firm and have a deep green color. Avoid any that are bruised or have soft spots.
  • Prepare the marrow properly: Cut the marrow in half lengthwise and scoop out the seeds and pulp. Rinse the marrow halves thoroughly and pat them dry.
  • Use a variety of fillings: The possibilities are endless when it comes to fillings for stuffed marrow. Some popular options include minced beef, sausage, rice, vegetables, and cheese.
  • Season the filling well: Don't be afraid to use plenty of herbs and spices to flavor the filling. This will help to create a delicious and flavorful dish.
  • Cook the marrow until tender: The cooking time will vary depending on the size of the marrow and the filling. As a general rule, cook the marrow for about 30 minutes, or until the marrow is tender and the filling is cooked through.
  • Serve the marrow hot: Stuffed marrow is best served hot, straight out of the oven. You can garnish it with fresh herbs or a dollop of sour cream.

Conclusion:

Stuffed marrow is a versatile and delicious dish that can be enjoyed for lunch or dinner. It's a great way to use up leftover vegetables and meat, and it's also a good source of vitamins and minerals. With a little planning and effort, you can create a stuffed marrow bake that your family and friends will love.

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