Vegetarian Stuffed Marrow Recipe

What is this Stuffed Marrow Recipe

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 marrow is like a boat, serving as an edible container holding the rich and flavorful stuffing.

Why You’ll Like It

• Zero-waste – the marrow pulp is recycled and goes back into the filling.
• Vegetarian and more – easy to make vegan or gluten-free.
• Mediterranean flavours – olive oil, parmesan, tomato, parsley.
• Texture – try it as per the recipe with cheese and crunchy breadcrumbs, or with rice, ricotta, or sun-dried tomatoes.

Tips & Tricks

• For an easier filling, use the marrow pulp, add onion granules, cheese, and seasoning, and then blend using a small electric blender. Top with parsley, parmesan cheese, and breadcrumbs. This method eliminates the need for pre-cooking the filling; simply bake it in the oven
• Make ahead by preparing the filling and the marrow boats a few hours before baking them. To serve the marrow boats with the filling and add breadcrumbs. Place in the oven and you’ll have baked stuffed marrows in 30 minutes!

What You Need

Baked Marrow With Cheese Ingredients

• 4 large marrows (or zucchini)
• 1 onion, chopped
• 80 g breadcrumbs (or gluten-free)
• 80 g grated parmesan (or vegan alternative)
• 1 tbsp tomato paste
• 1 sprig parsley, chopped
• 3 tbsp extra virgin olive oil (1 for cooking, 2 for drizzling)
• Salt & pepper to taste

How to Cook Stuffed Marrow

1. Wash and trim the marrows. Slice lengthwise and scoop out the seeds and pulp. Dice the pulp and set aside.
2. Fry the onion in 1 tablespoon olive oil. Add the diced marrow pulp and cook for a few minutes.
3. Stir in tomato paste and breadcrumbs. Cook until golden, then let cool slightly.
4. Mix in parsley and grated cheese.
5. Spoon filling into marrow halves, place on a lined baking tray, and drizzle with olive oil.
6. Bake at 180°C (350°F) for 30–40 minutes, until tender and golden brown.
7. Serve warm, hot, or even at room temperature.

Variations

• Stuffed Marrow with Rice: Stir 100 g par-cooked Carnaroli or Arborio rice (8–10 minutes in salted water) into the filling before baking. For extra creaminess, fold in ricotta or more parmesan. (Targets: “stuffed marrow with rice”, “vegetarian stuffed marrow with rice”)
• Vegan Stuffed Marrow: Swap parmesan for tofu + nutritional yeast or cashew cream.
• Flavour boost: Add chopped sun-dried tomatoes, red onion, or fresh thyme.
• Gluten-Free: Use gluten-free breadcrumbs.

Stuffed Marrow with Rice (Vegetarian)

What you’ll need (in addition to the base recipe):

• 100 g uncooked Carnaroli/Arborio rice (or 250 g cooked leftover rice).  For brown rice, fully cook it first and fold in 250 g.

Method:

1. Par-cook the rice in salted water for 8–10 minutes (al dente; still a little firm). Drain well. (Skip this if using cooked leftover rice.)
2. Make the base filling  (onion + marrow pulp + tomato paste + breadcrumbs), then cool slightly.
3. Fold in the rice, parsley, and cheese. Season to taste.
4. Fill the marrow boats, drizzle with oil, and bake 35–40 minutes at 180°C (350°F) until the tops are golden and the marrows are tender. If the top browns too fast, tent loosely with foil for the last 10–15 minutes.
5. Serve. 

Saving the Stuffed Marrows for Later

Stuffed marrows can be stored in the refrigerator, in an airtight container, for a couple of days. Freezing is not recommended.

Can You Freeze Stuffed Marrow?

Stuffed marrows are best fresh, but you can refrigerate them in an airtight container for up to 2 days. Freezing is not recommended as the texture becomes mushy.

Reheating:

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: Heat for 1–2 minutes covered, adding 30-second intervals if needed.

• Stovetop: Place in a pan with 1–2 tbsp water, cover, and steam for 2–3 minutes.

Make Ahead Instructions

After following these instructions, it takes only 30 minutes to bake!

Here are the steps to meal prep and save time:

1. Hollow and prep marrows + filling a few hours in advance.
2. Store separately in the fridge.
3. Assemble, top with breadcrumbs, and bake just before serving.

What to Serve with Stuffed Marrow

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.

With its Mediterranean charm, this recipe never fails to impress, no matter how it’s served! Effectively, these marrows are filling on their own, but pair beautifully with:

• A crisp tomato & cucumber salad

• Roasted or baked potatoes

• A bed of quinoa or rice

• Sauces like marinara, pesto, or tzatziki

Our tip: 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 appetisers or side dishes, cut the stuffed zucchini into smaller pieces. They make for delightful additions to any party or gathering.

More Mediterranean Recipes:

• Mediterranean Diet Ratatouille Recipe (Vegetarian)
• Mediterranean Green Lentil Soup
• Mediterranean Baked Salmon with Vegetables Traybake
• Mediterranean Style Silken Tofu

Health Info