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Stuffed marrow

Spanish stuffed marrow

Stuffed marrow

Name: Stuffed marrow
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6
Cuisine: Spanish
Ingredients: 1 marrow; 1 tbsp olive oil; 1 onion diced; 2 garlic cloves crushed; 100g chorizo chopped; 1 tsp smoked paprika; ½ tsp cayenne pepper; ½ tsp each dried oregano and dried thyme; 2 x 400g cans chopped tomatoes; 140g roasted red pepper from a jar, sliced; handful parsley chopped; 85g fresh breadcrumb; 100g manchego grated

Good Food team

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Serves 6

Easy

Prep: 20 mins

Cook: 1 hr

A star rating of 4.5 out of 5.62 ratingsRate

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Try our Spanish-inspired stuffed marrow recipe. These chunky vegetables are great roasted with a strong-flavoured filling like paprika and chorizo

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Ingredients

Nutrition

Units:

MetricUS

1 marrow
1 tbsp olive oil
1 onion

diced
2 garlic cloves

crushed
100g chorizo

chopped
1 tsp smoked paprika
½ tsp cayenne pepper
½ tsp each dried oregano and dried thyme
2 x 400g cans chopped tomatoes
140g roasted red pepper

from a jar, sliced
handful parsley

chopped
85g fresh breadcrumb
100g manchego

grated

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Nutrition: per serving

kcal253

low
fat13g
saturates7g
carbs21g
sugars9g
fibre4g
protein12g
salt1g

low

Method

step 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.
step 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.
step 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.

RECIPE TIPS

MARROW

This good-value veg deserves more love. With a mild flavour, the humble marrow works best with strong flavours, such as garlic and spices. As well as being baked, marrow flesh can be cut into chunks and treated like its cousin, the courgette.

Recipe from Good Food magazine, October 2012

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A star rating of 4.5 out of 5.62 ratings

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