Tips for Perfect Stuffed Marrow
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Use a firm, fresh marrow for best texture.
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Remove seeds and some flesh to create space for filling.
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Chop and use the scooped-out flesh in the filling — no waste!
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Sauté onion and garlic slowly for a sweeter, deeper base.
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Use smoked paprika for a warming kick.
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Let the meat sauce simmer until thick — avoid runny fillings.
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Add a handful of cooked rice or lentils to bulk it up.
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Try grated Parmesan or Gruyère for a more intense cheese topping.
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Cover loosely with foil while baking to prevent cheese from overbrowning.
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Leftovers reheat well — store in the fridge up to 3 days.
Serve It With Suggestions
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Crusty bread or garlic flatbread
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Mixed green salad with vinaigrette
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Roasted root vegetables
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Couscous or bulgur wheat
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Pickled red cabbage or beetroot
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Steamed green beans
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Herb yoghurt or tzatziki
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Mashed potatoes
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Red wine or dark ale
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Baked polenta wedges
FAQ's
Q: What is a marrow?
A: Marrow is a mature courgette (zucchini), with a mild flavor and large size ideal for stuffing.
Q: Can I make this vegetarian?
A: Yes — substitute the meat with lentils, mushrooms, or plant-based mince.
Q: Do I need to peel the marrow?
A: No — the skin softens during baking, though very thick skin can be peeled in strips.
Q: Can I freeze stuffed marrow?
A: Yes — cool fully, then wrap and freeze for up to 2 months.
Q: What other fillings can I use?
A: Try spiced chickpeas, wild rice, feta and herbs, or leftover Bolognese.
Q: Why is my marrow watery?
A: Don’t overbake, and avoid overly wet fillings — simmer sauce down well.
Q: Can I make this ahead?
A: Yes — assemble in advance and bake just before serving.
Q: What herbs go well with marrow?
A: Oregano, thyme, parsley, basil, and mint all pair well.
Q: Can I cook this in slices instead of halves?
A: Yes — thick marrow rings can be filled and baked too.
Q: How do I know the marrow is cooked through?
A: It should be fork-tender and bubbling around the edges.
