You’ve probably heard that fruit and vegetables lose their nutrients over time, after they’ve been picked. So the food that you buy at the supermarket (that has been transported here from afar and then sat on the shelf for god knows how long) is no where near as nutritious as seasonal vegetables that you either grow yourself, pick from a local farm or find at a farmer’s market.
I’ve decided I need to make more of an effort to eat foods that are locally sourced and seasonal, so I recently visited a local pick-your-own farm to get some marrows and squashes.
In the UK, when a courgette grows huge, it becomes a marrow; a courgette is a marrow, harvested young. But I have now been informed that, in the US, the word marrow only refers to actual bone marrow. So you can imagine the confusion I caused when I started wittering on about stuffing marrows on Instagram!
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So if you’re British, this is a recipe for stuffed marrow. But if you’re American, this is a recipe for stuffed giant zucchini! This recipe was inspired by Riverford’s recipe; I just made a few alterations to suit my taste.
Cook time: 1 hour
To make this stuffed marrow, you will need:
- 1 marrow (or ‘giant zucchini’)
- 1 onion (diced)
- 1 red pepper (diced)
- 1 small bunch of rainbow chard (just the leaves)
- 230g cooked green lentils*
- 400g passata*
- 1 tbsp garlic infused oil & some for drizzling
- Salt and pepper
- Fresh basil
- 1 ball of mozzarella (or substitute if you’re vegan)
Preheat the oven to 180C.
Cut the marrow in half lengthways. Drizzle with garlic oil and cook in the oven for about 30 minutes, until it is cooked all the way through.
In the meantime, heat a frying pan on a medium heat, add 1 tbsp of garlic oil and soften the onions for about 10 minutes. Add the red pepper and cook for another 5 minutes. Then add the cooked lentils, the passata & the chard and simmer for 10 minutes. Season to taste.
Then, remove the marrow from the oven and scoop out the seeds. Season the marrow & spoon in the filling. Top with mozzarella (I just roughly tear pieces off). Return to the oven for another 25-30 minutes or until the cheese has browned.
Add fresh basil leaves and serve your stuffed marrow immediately.
Serve with salad or with green beans and potatoes.
You might also like to try this marrow curry!