Menu
Stuffed marrow bake

Stuffed marrow bake

  • 1
  • 2
  • 3
  • 4
  • 5
(11 ratings)

Prep: 10 mins Cook: 50 mins

Easy

Serves 6
Make the most of marrow with this superhealthy budget family supper

Nutrition and extra info

  • Healthy

Nutrition per serving

  • kcalories198
  • fat5g
  • saturates2g
  • carbs15g
  • sugars8g
  • fibre3g
  • protein24g
  • salt0.55g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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

    Marrow

    A marrow is a cucurbit, which means it’s from the same family as the melon, cucumber,…

  • 4 tbsp breadcrumbs
  • 3 tbsp grated Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

Method

  1. 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.

  2. 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.

  3. 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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (17)

lilily's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I used lamb mince and added chopped fresh mint instead of mixed herbs plus a tsp. of Ras al Hanout . Served with a side of macaroni cheese it was a good solid meal and yummy too!

bluejay's picture

Haven't had this for ages, it was a regular dinner when I was a kid. I will definitely give it a try for the family soon.

Lisa Stacey's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great healthy recipe, I used courgette instead as couldn't get hold of a marrow, I also had some cooked rice left over from the day before so I added this too, it turned out lovely would def make again. 5 star!

jmc123's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I also came across this recipe when looking for something to make with my 2.5kg courgette!! This was really tasty although I also used lamb mince, stir fried it with aspoon of tom puree before adding the tin toms, and also added a lamb stock cube. Really tasty light supper. Served with steamed new potatoes. Lovely.

pippahockey's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very good for you and tasty - tho I did add a stock cube & some tomato paste for more flavour... And i really don't think this would serve 6,not a chance! (Unless you're having rice/bread etc with it)

tilly44's picture

Used giant courgette and sausage meat which was what I had in. Worked really well cooking it in slices.

jevick's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Was given a marrow in exchange for weeding on my friends allotment! Had lamb mince in freezer so used this and added a bit of jerk BBQ sauce to give a bit of bite. Substituted Parmesan for cheddar as this is all I had in the fridge and it was all good. Very tasty supper

jennhumohreys's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great recipe and my 7month old baby even loved it whizzed up in the blender!

alicjagoldyn's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I replaced the marrow with red peppers, yum

SueChef1's picture

About to cook this - need to use the marrow before going on holiday - does anyone know if this recipe will freeze (going to use minced lamb instead of turkey)

many thanks!

suelarmett's picture

I was given a huge marrow and tried this receipe using pork mince. Added a lot of fresh sage, thyme and corriander - loads left over and tasted even better the next day.

bonnebouffe's picture

I often make stuffed marrow (because I forget to go and check the courgettes in the garden until they have swelled to monster proportions!) Medium-sized marrows I usually slice in half lengthways though, forming two "boats" to hold the stuffing. I add a little rice or couscous to the mix to make it lighter in texture. Also, I parboil or steam the marrow for about five minutes - this cuts down on the baking time so that the stuffing doesn't dry out. I find the stuffing particularly delicious made with minced lamb. (I have even on occasion simply mixed leftover spaghetti suce with rice and herbs and used that. No-one thinks I'm using up leftovers!)

susiebonnie's picture

Frannylou it would be better not to peel the marrow as it could colapse during cooking..........you dont have to eat it though.

mickyjohnson's picture

This recipe will come in handy as I have about 30 marrows due to over endulgence when growing courgette plants. I might and some feta cheese too for extra flavour.

frannylou's picture

Just going to start my stuffed marrow for tomorrow. I see the picture has the skin on...I was going to peel it....help please!!!

sandradd's picture

I have just been given a 22" x 9lb marrow - sounds like this recipe will fit the bill perfectly - exchanging turkey for minced lamb - will let you all know the end result - thanks

gardnet's picture

Fantastic! I adapted slightly by using mostly veggies for my stuffing (tomatoes, peppers, onions, mushrooms with a little pancetta and cous cous.) After baking, I sprinkled with parmesan to get a crusty top. Served with spicy potato wedges - Delicious!

Questions (2)

lilyguerin's picture

Does this freeze?

goodfoodteam's picture

Hi there. This recipe would be suitable for freezing, thanks

Tips (2)

jenalex's picture

Substitute a tin of lentils and a mix of carrots and celery along with the inside of the marrow for the turkey mince and this becomes a veggie meal.

liannewarner's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was delicious, however I did swap one of the cans of tomatoes for tomato and chilli sauce and I too used lamb instead of turkey. I imagine turkey and all tomatoes would have been healthier but I think lamb and chilli was probably much tastier! Also needed to cook the marrow for a few minutes longer.

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Good Food Apps

Download the BBC Good Food Recipes, tips & cooking tools app and get good food on the go.