Vegetarian Stuffed Marrow Recipe
Indulge in quick and easy Vegetarian Stuffed Marrows—a taste of the Mediterranean in a satisfying one-dish meal.
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.