Stuffed marrow bake

Latest comments and suggestions

• Tracy G08

  17 August 2011

  Tracy G08 commented on this recipe

  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!

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• Sandra Smith

  19 August 2011

  Sandra Smith commented on this recipe

  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

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• Frannylou

  01 September 2011

  Frannylou commented on this recipe

  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!!!

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• mel_d83

  07 September 2011

  mel_d83 rated this recipe

  

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• Micky

  08 September 2011

  Micky commented on this recipe

  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.

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• susiebonnie

  15 September 2011

  susiebonnie commented on this recipe

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

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• Lavender

  19 September 2011

  Lavender commented on this recipe

  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!)

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• Sue's favourites

  29 September 2011

  Sue's favourites commented on this recipe

  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.

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• Messy cook

  20 October 2011

  Messy cook commented on this recipe

  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!

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• alicjagoldyn

  07 February 2012

  alicjagoldyn rated and commented on this recipe

  

  I replaced the marrow with red peppers, yum

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• Violajenn

  02 September 2012

  Violajenn rated and commented on this recipe

  

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

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• Jevic

  11 October 2012

  Jevic commented on this recipe

  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

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• Jevic

  11 October 2012

  Jevic rated this recipe

  

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• tilly44

  17 November 2012

  tilly44 commented on this recipe

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

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• pip

  27 March 2013

  pip rated and commented on this recipe

  

  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)

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Ingredients

• 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

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 10 mins

Cook 50 mins

Low-fat, Super healthy

Ingredients

• 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

Per serving

198 kcalories, protein 24g, carbohydrate 15g, fat 5 g, saturated fat 2g, fibre 3g, sugar 8g, salt 0.55 g

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