Spanish stuffed marrow

Spanish stuffed marrow

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(14 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 cloves, 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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Stan Doye
15th Aug, 2017
3.8
Before cooking, I would coat the marrow with coarse salt for a couple of hours in order to get most of the water that's in it away, I think it makes it easier to cook. Also I would stuff it with a seasoned mix of mince lamb and saussage meat instead.
alexbozeat
31st Jul, 2017
3.8
Yummy yum, I did what other reviewers suggested and started the marrow earlier. Also mis-read the recipe slightly and put my garlic in along with the onion but it seemed fine. I was making for two so I halved the chopped tomatoes. I had overs which I planned to have for lunch but my husband discovered them and gobbled the lot.
Seamouse
17th Oct, 2016
Really delicious! Having read the other comments, I decided to use the two tins of tomatoes but cooked the mixture for longer to reduce it down. I also put the halved marrow in the oven while I was doing that. Even, then it was still a little on the crunchy side! I think I'll find other uses for the very tasty filling and topping (maybe baked potatoes), but we did really enjoy this.
l1berty
12th Aug, 2016
5.05
I used 250g turkey breast mince instead of chorizo, and upped the spices. Turned out very nice!
kingandpie
12th Oct, 2015
We absolutely love this recipe in our household, so much so I wrote about it on my blog http://www.thekingandpie.com/stuffed-marrow/ thank you for another great recipe BBC Good Food!
lazybones1177
8th Oct, 2015
2.55
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
22nd Sep, 2015
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
22nd Sep, 2014
3.8
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
7th Sep, 2014
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
27th Aug, 2014
5.05
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.

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