Spanish Stuffed Marrow Recipes

SPANISH STUFFED MARROW

Spanish stuffed marrow image

Like its smaller cousin courgette, chunky marrows are great roasted with a strong-flavoured filling like paprika and chorizo

Provided by Good Food team

Time 1h20m

Number Of Ingredients 13

Ingredients

1 marrow
1 tbsp olive oil
1 onion, diced
2 garlic cloves, crushed
100g chorizo, chopped
1 tsp smoked paprika
½ tsp cayenne pepper
½ tsp each dried oregano and dried thyme
2 x 400g cans chopped tomatoes
140g roasted red pepper from a jar, sliced
handful parsley, chopped
85g fresh breadcrumb
100g manchego, grated

Steps:

Heat oven to 200C/180C fan/gas 6. Cut the marrow in half lengthways and scoop out the middle. Put the halves, cut-side up, in a large roasting tin and season.
Heat the oil in a saucepan, add the onion and sweat on a low heat for 10 mins until soft. Add the garlic, chorizo, spices and dried herbs. Cook for a few mins, then add the tomatoes and peppers. Turn down to a low simmer and cook for 10 mins, then stir through the parsley.
Spoon the tomato mixture into the marrow halves, cover with foil and bake for 30 mins. Sprinkle over the breadcrumbs and Manchego, and return to the oven for 10 mins until the crumbs are golden and crisp, and the marrow is tender.

Nutrition Facts : Calories 253 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 1 milligram of sodium

SPANISH RICE STUFFED MARROW

Spanish Rice Stuffed Marrow image

Have you ever wondered how to cook a marrow? Well this recipe for stuffed marrow with Spanish rice is simple, delicious and a great way to use up any overgrown zucchinis or courgettes!

Provided by Corina Blum

Categories Main Course

Time 1h20m

Number Of Ingredients 16

Ingredients

1 large marrow
1 tbsp olive oil
200 g cooking chorizo (cut into chunky slices)
1 onion
1 chilli pepper
2 green, red or yellow peppers (diced)
2 garlic cloves
1/3 aubergine (cubed)
1/2 tsp smoked paprika
1 tsp dried thyme
1 tsp dried oregano
1/4 tsp turmeric (or a thread of saffron)
150 g rice
500 ml chicken or vegetable stock
pinch salt
pinch black pepper

Steps:

Cut the marrow in half lengthways, remove the soft middle by scraping it out with a spoon and then put the marrow on a baking tray. Season it and drizzle with olive oil then place in the oven at 180C for an hour.22
Cook the chorizo in a saucepan until it releases it's oil and begins to go a little crispy. Add the onions and chilli pepper. When the onions are soft, add the garlic. Cook for a minute and then add the rest of the vegetables, the herbs and spices, and the rice. Stir in.
Add about 3/4 of the stock. Cover and leave to simmer gently. After 15 minutes check it and stir in the rest of the stock if necessary.
Spoon the filling into the marrow. You might not be able to fit all the stuffing in. Return the stuffed marrows to the oven and cook for another 20 minutes. The extra stuffing can be served alongside the marrows or for anyone who doesn't like marrow and just wants the stuffing.

Nutrition Facts : Calories 441 kcal, Carbohydrate 41 g, Protein 16 g, Fat 23 g, SaturatedFat 7 g, Cholesterol 44 mg, Sodium 1127 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

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