Vegetarian Stuffed Marrow Recipe
Try these Mediterranean Zucchini Bruschetta Boats! Made with fresh zucchini, chopped onion, crunchy breadcrumbs, and savory grated parmesan, these boats are bursting with flavor. Mixed with a touch of tomato paste and garnished with chopped parsley, they’re drizzled with extra virgin olive oil and seasoned to perfection.
These light vegetarian stuffed marrows immediately come to mind especially in spring and on hot summer days as an appetizer a standalone dinner or as a light Sunday lunch. They can be eaten at room temperature, so they’re perfect as an on-the-go lunch for picnics.
Why You’ll Like It
Marrows, courgettes or zucchini can be made in a thousand ways with fillings of all kinds. This is a Mediterranean dish where all our grandmas can share their family versions, revealing little secrets or tricks to make this refreshing meal more indulgent. What I like most about this dish is that it is a zero-waste recipe where nothing goes to waste, and the pulp is used as a base for the filling. The marrows are like boats, serving as edible containers holding the rich and flavorful stuffing.
IN SHORT:
- Zero waste.
- Vegetarian.
- Soft marrow pulp filling.
- Cheese and crunchy breadcrumbs.
Tips & Tricks
- For an easier filling: Use the marrow pulp, add onion granules, cheese, and seasoning, and then crush using a small electric blender. Top with parsley, parmesan cheese, and breadcrumbs. This method eliminates the need for pre-cooking the filling; simply bake in the oven
- Make ahead by preparing the filling and the marrow boats a few hours before baking them. To serve top the marrow boats with the filling and add breadcrumbs. Place in the oven and you’ll have baked stuffed marrows in 30 minutes!
Vegetarian Variations
- Add sun-dried tomatoes to the filling perhaps with a dash of thyme.
- Add 150g – 200g ricotta to the filling
- Swap white onions with red onions.
- Add rice (Italian Carnaroli) and swap the parmesan with fontina cheese.
- For a vegan and dairy-free alternative swap the parmesan cheese with tofu and add some nutritional yeast for added taste. Instead of tofu, you can also do a cashew base cream.
- For a gluten-free option use gluten-free breadcrumbs.
Storing the Stuffed Marrows
Stuffed marrows can be stored in the refrigerator, in an airtight container, for a couple of days. Freezing is not recommended.
How to Reheat the Stuffed Marrows
Though baked stuffed marrows can be enjoyed cold or at room temperature, you can gently reheat them on the stovetop or in the microwave.
Microwave Method: To reheat in the microwave, place on a microwave-safe plate covering it loosely with a lid. Microwave on high for 1-2 minutes and continue microwaving in 30-second intervals if needed. Serve them hot or let them cool a little for a refreshing meal.
Stovetop Method: For stovetop reheating add the stuffed zucchini in a single layer with 1 or 2 tablespoons of water. Cook for at least 2-3 minutes covering with a lid until heated through.
Make Ahead Instructions
Prepare the filling for the stuffed marrows without the breadcrumbs. Refrigerate the marrows and filling separately. When ready to cook, fill the zucchini boats with the prepared filling, top them with breadcrumbs, and bake.
Enjoy your delicious stuffed zucchini ready to serve in just 30 minutes!
How to Serve the Stuffed Zucchini?
Stuffed zucchini can be enjoyed as a satisfying one-dish meal but they also pair perfectly with grilled veggies, salad, or baked potatoes as side dishes. Each country and Mediterranean region has its unique way of serving them. For instance, my mother loves to cook them in broth instead of baking them, then serve them with broth, similar to Italian tortellini in brodo.
For a truly hearty and satisfying meal, try serving stuffed marrows on a bed of quinoa or cooked rice, and consider adding a drizzle of marinara sauce, pesto, or tzatziki for an extra layer of flavour. Cooking them in a pan with tomato sauce makes the stuffed courgettes soft and flavorful but also creates a delicious sauce perfect for dipping bread.
When you’re hosting guests and looking for appetizers or side dishes, cut the stuffed zucchini into smaller pieces. They make for delightful additions to any party or gathering. With its Mediterranean charm, this recipe never fails to impress, no matter how it’s served!
Health Info
- Calories: 318
- Sugar: 10.5
- Sodium: 603.5
- Fat: 17.8
- Carbohydrates: 27.8
- Fiber: 4.6
- Protein: 14
Vegetarian Stuffed Marrow Recipe
Description
Ingredients
- 4 large marrows (or zucchini)
- 1 onion chopped
- 80 g breadcrumbs
- 80 g grated parmesan
- 1 tablespoon tomato paste
- 1 sprig parsley chopped
- 3 tablespoon extra virgin olive oil 1 tablespoon for cooking the pulp mix and 2 tablespoons to drizzle on the marrows before baking
- salt to taste
- pepper to taste
Instructions
- Wash and trim the marrows. Cut them in half lengthwise and remove the seeds and pulp with a spoon, creating hollow halves. Dice the pulp and set it aside.
- Finely chop the onion and brown it in a pan with oil. Once the onion is coloured, add the diced marrow pulp and cook for a few minutes.
- As the marrow pulp begins to wilt, add tomato paste and breadcrumbs to the pan. Mix everything together and continue to cook until browned. Then, turn off the heat and let the mixture cool.
- While the mixture cools, finely chop parsley and add it to the pan along with grated cheese. Mix everything thoroughly with a spoon to create a well-blended filling.
- Take the hollow marrow halves and fill them with the prepared sauce mixture.
- Place the stuffed marrows on a baking tray lined with baking paper. Drizzle them with oil.
- Preheat the oven to 180°C (350°F) and bake the stuffed marrows for about 30-40 minutes or until the surface of the filling is golden brown and the marrows are tender when pierced with a fork.
- Once cooked, remove the stuffed marrows from the oven and serve them hot or at room temperature as you prefer.