If you love lasagne, then you will also love this. Instead of layers of pasta, the marrow is filled with a meaty Bolognese sauce, topped with cheese and baked in the oven. It’s savoury, soothing and satisfying.
I posted a story on Instagram about when I decided to grow my very own zucchini in my vegetable patch, and how surprised I was with the masses of green leaves everywhere…. and when I decided to look and see how the zucchini fruit was coming along… and found the biggest MARROW I’d ever seen…!
Anyway… when I saw one at the supermarket the other day I thought I’d make it again…
STUFFED MARROW
If you love lasagne, then you will also love this. Instead of layers of pasta, the marrow is filled with a meaty Bolognese sauce, topped with cheese and baked in the oven. It’s savoury, soothing and satisfying…
4
servings1
hour30
minutesIngredients
1 medium Marrow ca 1200g
250 g Beef Mincemeat
1/2 Yellow Pepper finely Chopped
100 g Grated Cheddar Cheese
3 Crushed Garlic Clove
1/2 Onion finely Chopped
Crumbled Stock Cube
1/2 tsp Salt
1/2 tsp Black Pepper
- Sauce
3 Large Garlic Cloves
400 g Tin Chopped Tomatoes
Crushed Stock Cube
1/2 tsp Sweet Chilli Powder
Salt and Pepper
300 ml Single Cream
Method
- Slice the marrow into six 2 inch / 5cm high round pieces.
- Cut the middle out of each piece leaving a 1,5 cm edge.
- Fry the onion for 5 minutes.
- Add the garlic and pepper and fry for a further 5 minutes.
- Crumble the stock cube onto the pepper mix stirring well.
- Add pepper mix to the uncooked mincemeat.
- Mix well with a fork. Add salt & pepper.
- SAUCE
- Fry the crushed garlic on a low heat.
- Add the chopped tomatoes, crumbled stock cube, chilli powder, salt and pepper.
- Cook for 5-10 minutes. If the tomato chunks are too large l, mash with a potato masher.
- Add the single cream.
- Put the zucchini pieces in a greased deep casserole dish.
- Spoon the meat mixture into the middle of the zucchini pieces.
- Add the sauce around the zucchini.
- Sprinkle each zucchini piece with grated cheddar cheese. Salt & pepper.
- Cover with tin foil and bake for 30 minutes.
- Uncover and bake for a further ca. 20 minutes or until golden and cooked.
Notes
- MACROS: 5g Carbs – 17g Fat – 17g Protein – 207 Calories
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