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Spanish stuffed marrow

Spanish stuffed marrow

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A star rating of 4.4 out of 5.42 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

Nutrition: per serving
HighlightNutrientUnit
low inkcal253
fat13g
saturates7g
carbs21g
sugars9g
fibre4g
protein12g
low insalt1g
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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

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.

Goes well with

Recipe from Good Food magazine, October 2012

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A star rating of 4.4 out of 5.42 ratings
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