Spanish stuffed marrow

Spanish stuffed marrow

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(31 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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murraja
29th Sep, 2013
My husband and I both loved this. I used Cheddar cheese as I didn't have any Manchego.
lizmaysmith86
29th Jul, 2013
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
9th Sep, 2013
I have just made it for lunch, it was yummy, enjoy xx
bethanevans
18th Dec, 2012
4.05
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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