This month the theme for Recipe Redux is 'Back to the Dinner Table', meaning a dish that the whole family can enjoy together, the type of dish that can get you back into routine after the summer holidays. Well, we still have a couple of weeks to go until it's back to school here but I'm getting into practice early with this healthy stuffed marrow recipe.
We get the marrow from our local pick-your-own farm
This summer I've been doing a lot of vegetable picking with the children and this marrow is one that we picked ourselves at our local pick-your-own farm. I never thought I would say this but I really love stuffed marrow. I only ate it for the first time last summer when I made Spanish Rice Stuffed Marrow but now it's probably my favourite stuffed vegetable. I love how the tastes of the filling soak into the marrow. It doesn't have much flavour in itself so the stuffing becomes all important. Marrow is especially good stuffed with leftover curry too!
What is a marrow?
A marrow is a very very large courgette (zucchini). Sometimes they are called overgrown zucchinis in the US.
What did I stuff the marrow with?
I decided on a vaguely Italian flavoured stuffing with tomatoes, basil, mozzarella and parmesan. Of course there was the obligatory chilli pepper to add a little heat as well as beans to make it into a more substantial and balanced meal.
Although it's a very easy recipe to make, it can take a while to prepare as the marrow needs to be roasted first and can take up to an hour depending on how big it is. Even so, you can make the filling and roast the marrow earlier in the day before stuffing it and baking it again before serving.
It makes a great family meal that can serve up to 6 people but if you don't want to eat it all at once it keeps for a couple of days in the fridge or can be frozen too.
Kidney Bean and Mozzarella Stuffed Marrow Recipe
Kidney Bean and Mozzarella Stuffed Marrow
- 2 kg marrow (overgrown Zucchini)
- 1 yellow pepper diced
- 2 cloves garlic finely sliced
- 1 red chilli pepper sliced
- 400 g tin kidney beans drained and rinsed
- 400 g tin chopped tomatoes
- 1 tsp dried basil or use more fresh basil
- 125 g ball of mozzarella
- 80 g parmesan grated (optional)
- Slice the marrow in half lengthwise and scrape out the seeds with a spoon.
- Drizzle the insides of the marrow with a little olive oil and then roast in a pre-heated oven at 180C for 45-60 minutes. The marrow should be soft when it comes out.
- Prepare the filling by cooking the pepper in a little oil until soft then add the garlic and chilli pepper. Cook for a couple more minutes then add the kidney beans and the tinned tomatoes. Bring to the boil then simmer for 10 minutes.
- Roughly chop the mozzarella and put it inside the marrow. Then fill the marrow with the tomato and kidney bean mixture. Top with a little parmesan.
- Bake in the oven for another 30 minutes.
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