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When looking for a stuffed marrow recipes try and find an example where the cook has actually made and tasted the result themselves. When marrows are in season there is usually a search for interesting and tasty ways to prepare them. This in our opinion is one of the best. It can be adapted for meat or vegetarian versions quite simply. If you have some feedback or can suggest some improvements let us know, our contact details are at the foot of the page.
Good luck and do tell us how you get on. If you'd like to see more recipes from and for local cooks visit the Kentish Recipe Directory.
Please read the instructions carefully and look at the user feedback at the bottom of the page for further hints. Top five marrow recipe links at the bottom of the page. If you are looking for a recipe for Kousa Mahshi also check the links at the bottom of the page. Kousa Mashi is recipe for stuffed courgette (also known as zucchini or possibly squash) it's very popular in the Middle East and around the Mediterranean.
Stuffed Marrow Recipe Preparation Time: 15
Cooking Time: 50 Minutes
Marrow should be eaten as fresh as possible, I usually peel the skin, core the seeds and pith, then slice or cube the soft whitish flesh, sprinkle with salt for about half an hour to remove the bitterness, wash the salt away and place in boiling water for five or six minutes then serve.
The stuffed marrow is a departure from the traditional boiled dish but it's a very tasty alternative and it places the marrow at the centre of a meal rather than as a side vegetable. You can stuff a marrow with a number of different ingredients, I use two basic recipes; one with mince and a second with mixed vegetables. The vegetarian recipe that I have produce here can form a meal it's own right or as part of a course, with a roast leg of lamb for example. This recipe will serve four as a main meal or more if used as an accompaniment. It takes 30 minutes to prepare and just under an hour to cook.
You should still salt the two halves and rise after half an hour before you fill!
You can mix and match the ingredients according to your taste; garlic and fennel are not everyone's favorite so use what best suits your tastes. If cooking the marrow as two upturned halves (see below) you can top with cheese a few minutes before the dish is ready if you like!
Think about quorn mince as part of the filling if you want a simple vegetarian alternative! The picture at the foot of the page is our quorn version.
1 medium sized marrow - peeled de-seeded and halved lengthways.
1 aubergine - 175g (6 oz), cubed
1 bulb of fennel
1 can of chopped tomato
1 clove of garlic
Vegetable stock - 150 ml
Knob of butter
Salt and pepper to taste
These details have been checked but if you feel there is an error or omission let us know and we'll look into it.This is a page under constant development. We take care over our content but we're happy to correct any factual errors, please see our disclaimer.
Sue from Chiswick suggests:
"Can you stuff a marrow with curry? It seems to me that it would be an excellent thing to do, perhaps one half filled with rice and the other with a vegetarian or meat curry. The succulent marrow an interesting counter point to the spicy filling."
Lynn from Linton emailed to say:
"Stuffed Marrow - I really appreciate your tip on removing the bitter taste from marrow, my husband has always grown marrows but I'd never cared for them because of the aftertaste they have. Using the salt prior to cooking has converted me."
Patricia from Eythorne emailed to say:
"The salt does make a big difference, as does the fennel, never cooked with it before, it really works...yum, yum!"
Paul from Salford emailed to say:
"If you put both halves together and serve at the table it looks great but it's hard to do. My tip is to cover the top half with foil when it's standing upright, turn upside down then slide the foil out and use it (the foil) to enclose the whole marrow, string may also be necessary. Avoid filling just the bottom half and putting an empty half marrow on top, it's most unrewarding when you carve it at the table."
Steve from Grantham emailed to say:
"What is the optimum time/size to harvest a marrow, what should I look for when buying one in the shop? When they are out of season in the UK what criteria should I employ to get a good'un"
(Ed: Steve good questions, we''ll do a bit of digging and come back to you on this.)
We welcome your submission of Kousa Mahshi recipes.
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