Spanish stuffed marrow

Spanish stuffed marrow

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(10 ratings)

Prep: 20 mins Cook: 1 hr

Easy

Serves 6
Like its smaller cousin courgette, chunky marrows are great roasted with a strong-flavoured filling like paprika and chorizo

Nutrition and extra info

Nutrition: per serving

  • kcal253
  • fat13g
  • saturates7g
  • carbs21g
  • sugars9g
  • fibre4g
  • protein12g
  • salt1g
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Ingredients

  • 1 marrow
    Basket of marrows

    Marrow

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

  • 1 tbsp olive oil
    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, diced
    Onion

    Onion

    un-yun

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

  • 2 garlic clove, crushed
  • 100g chorizo, chopped
    Chorizo

    Chorizo

    chore-reeth-oh

    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper
  • ½ tsp each dried oregano and dried thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 x 400g cans chopped tomatoes
  • 140g roasted red pepper from a jar, sliced
  • handful parsley, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 85g fresh breadcrumb
  • 100g Manchego, grated
    Manchego

    Manchego

    man-chey-go

    Manchego is a popular, rich, creamy sheep's milk cheese that comes from the La Mancha region…

Method

  1. Heat oven to 200C/180C fan/gas 6. Cut the marrow in half lengthways and scoop out the middle. Put the halves, cut-side up, in a large roasting tin and season.

  2. Heat the oil in a saucepan, add the onion and sweat on a low heat for 10 mins until soft. Add the garlic, chorizo, spices and dried herbs. Cook for a few mins, then add the tomatoes and peppers. Turn down to a low simmer and cook for 10 mins, then stir through the parsley.

  3. Spoon the tomato mixture into the marrow halves, cover with foil and bake for 30 mins. Sprinkle over the breadcrumbs and Manchego, and return to the oven for 10 mins until the crumbs are golden and crisp, and the marrow is tender.

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Comments, questions and tips

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Comments (16)

l1berty's picture
5

I used 250g turkey breast mince instead of chorizo, and upped the spices. Turned out very nice!

lazybones1177's picture
2.5

Great way to use up a huge marrow which can be quite tasteless.......marrow took longer to soften......think it would be better cut in rings with the filling heaped in the middle.
Very spicy sauce which the marrow needed. Don't think I would do it again but it was tasty and filling.

nandavies's picture

Glad I found this recipe. Our courgettes are going bonkers this year and some have grown to marrow size. This recipe was sooo tasty. As others have suggested, I put the marrow in the oven while I prepared the rest of the ingredients. I had to mop up the liquid from the part cooked marrow before adding the filling. Other than that, all went well and the result was delicious!

Bevcooks's picture
3.75

I read other reviews before cooking this, so thank you reviewers, my marrow was in the oven for 30 minutes before adding the stuffing which I prepared while it baked. I also added in cooked rice to bulk it out a little. Savoury and surprisingly filling. I really liked it, my husband thought it was OK (he likes his meat) - a nice way to use a marrow we were given, but I wouldn't buy a marrow specially to do the dish. A pleasant change from the ubiquitous mince meat fillings, and ideal for a midweek meal.

jdowling002's picture

My DH has stoically endured my desire to eat Marrow at least once a year. Our neighbour gave us a whopper of a marrow from his allotment and so I tried this recipe on a weekday night. It is so, so, SO delicious that DH actually requested that I make it again that weekend. I can't get the ratings to work, but I would definitely give this full marks.

I put the marrow into the oven just with a bit of seasoning on it, as the oven was heating up and left it there whilst I made the filling, to shorten the cooking time once it was stuffed. I also used tinned cherry tomatoes as they are slightly sweeter and less acidic than normal ones and I find it easier to get the balance of flavours with them.

christine007's picture
5

I followed the recipe exactly with a 2.4kg marrow and it was delicious. Can't fault the recipe at all, it is spicy hot and very tasty.

jackrusselsrule's picture
5

This works really well - following the comments about it needing longer to cook, I popped it in the oven after halving it, and let it cook while I prepared the filling. The only other changes I made were to use only one tin of tomatoes, and I added some cooked cooled rice which I'd prepared the night before - about 50g before cooking - which helped to make the filling a bit more, well, filling really! Loved the result, and will definitely cook this again.

ermintrude75's picture
2.5

Tasty but took far longer to cook than stated. After an hour my marrow was still too hard to eat, after another 20 mins it was just edible. I was assuming that in step 1 you don't start cooking the marrow while the filling is prepared - but do you? Also I used only 1 tin of tomatoes and the amount of filling was perfect. Two would be too much.

emmas29's picture
5

I made this tonight, also with a few amendments.....
I had a fairly small marrow and was making for 2 so I only used 1 tin of tomatoes as I felt 2 would have been too much liquid. I used 4 red peppers that I roasted myself (much nicer than the jar ones), a glug of red wine and a handful of cherry tomatoes cut in two. I used cheddar cheese and seeded breadcrumbs to finish.
Delicious and I have some fantastic sauce left over for pasta tomorrow night!

kingandpie's picture

Ooo some red wine would be a lovely addition, will have to try that out!

dveggie's picture

Made this tonight but with a fair few amendments: I had two patty pans so used them instead of a marrow (there aren't many recipes for patty pans out there!), i griddle 140g of fresh pepper instead of using peppers from a jar, I'm vegetarian and there's an incredible vegetarian chorizo (which even my meaty partner likes!) so we substituted that in, I used cheddar cheese instead of manchego, and i used fresh oregano, and fresh thyme. Oh, and I left out the breadcrumbs. Anyhow, it was a lovely meal. Really rich and flavoursome, and we had it on a bed of wholewheat pasta. Perfect :)

murraja's picture

My husband and I both loved this. I used Cheddar cheese as I didn't have any Manchego.

lizmaysmith86's picture

I've just been given some authentic spanish smoked sweet paprika and chorizo so i'm going to give this one ago. But I am substituting manchego cheese for feta cheese. I'll let you know how we get on. xx

maudie12's picture

I have just made it for lunch, it was yummy, enjoy xx

bethanevans's picture
4

I wasn't sure about this recipe but we had an overgrown courgette to eat up so we gave it a go. Well worth it - a simple and very tasty way to eat up extra large courgettes. Will be doing it again next year!

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