Spanish stuffed marrow

Spanish stuffed marrow

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(33 ratings)

Prep: 20 mins Cook: 1 hr


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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  • 1 marrow
    Basket of marrows


    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



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

  • 2 garlic cloves, crushed
  • 100g chorizo, chopped



    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


    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



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

  • 85g fresh breadcrumb
  • 100g manchego, grated



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


  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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18th Oct, 2018
First time I've ever even eaten marrow let alone cooked it and what a surprise ....... really lovely! I was given a marrow and, as usual, came to this site to see what to do with it. It was very large so I cut 4 nice thick slices off it, for 2 of us. I removed the centres and put a little salt on and left them for 2 hours and was surprised by the amount of water that came out of the slices. I used half of this basic recipe but left the chorizo, spices and herbs the same. I also added a pouch of cooked rice (Spicy Mexican) to bulk out the mixture. As some had suggested, I put the rings on a foil covered tray into the oven for 30 mins while I was preparing the filling. As I hadn't got any peppers in a jar, I cut up some fresh ones and roasted them at the same time. I used a mixture of cheddar and parmesan as that's what I had in the fridge, to put on top of the breadcrumbs.
26th Aug, 2018
Gorgeous, really tasted of Spain! I think the chorizo and jarred peppers really made it. Served with garlic bread.
20th Aug, 2018
Reading the comments I made some adaptions to this recipe, it really does give an authentic taste of Spain. I salted the marrow for a few hours before cooking to remove the excess liquid. I doubled up on all the spices to add flavour and this really made a difference, I added 500g of turkey mince and only used one tin of tomatoes as the mix would have been very wet. Really pleased with the end result and I would make it again.
Daniela Jung's picture
Daniela Jung
1st Aug, 2018
Very tasty recipe. Followed previous posters‘ suggestions and put the marrow in the oven while I prepared the stuffing. I added porkmince to the mixture and left out the cheese ( daughter didn’t want it) . I would make this dish again!
16th Jul, 2018
Lovely way to use up an excess of large courgettes. The strong taste really goes well with the delicate marrow flavour.
Stan Doye
15th Aug, 2017
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.
31st Jul, 2017
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.
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.
12th Aug, 2016
I used 250g turkey breast mince instead of chorizo, and upped the spices. Turned out very nice!
12th Oct, 2015
We absolutely love this recipe in our household, so much so I wrote about it on my blog thank you for another great recipe BBC Good Food!


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