Stuffed Marrow With Beef Mince

Lovely Marrow

Stuffed Marrow With Mince

With marrows in abundance in the summer, the vegetarian stuffed marrow recipes on this website have proved very popular so a further recipe for a meat option is, I think, required.

I think stuffed marrow is most successful when it is cut into slices and each ring is stuffed. It cooks much more evenly, and more quickly than stuffing a whole marrow.

This stuffed marrow with mince recipe, is an easy and delicious option. It is, though, important to point out you can use your favourite mince recipe such as bolognese or chilli (or vegetarian) sauce to stuff a marrow, so do experiment. Cheese is always good grated on the top, too.

You can stretch the mince further by adding some oats or lentils to the mix too. where possible, buy your vegetables – and meat from local shops – or try Riverford who deliver to most areas.

Serves 4

Stuffed Marrow With Beef Mince Recipe

Ingredients

  • 175g / 6oz medium sized marrow, cut into eight slices
  • 2 tablespoons olive oil
  • 1 onion, peeled and chopped
  • 2 garlic cloves peeled and chopped
  • 500g / 1lb lean minced beef
  • 400g /14oz can tomatoes
  • 2 teaspoons mixed herbs
  • 1 tablespoon tomato puree
  • 2 tablespoons grated cheddar or parmesan type cheese

Cooking Directions

  1. Heat the oven to 180 degrees C

  2. In a large heavy bottomed saucepan, heat the olive oil

  3. Fry the onion until soft

  4. Add the garlic

  5. Add the beef mince an cook for a few minutes until brown

  6. Add the tomatoes, herbs and tomato puree

  7. Cook for 20 minutes

  8. Meanwhile, scoop out the middles of the marrow rings

  9. Place them in a large baking dish

  10. Spoon a portion of the mince sauce into each

  11. Distribute the remainder over the top of the marrow rings

  12. Cover with foil and bake in the oven for about 30 minutes

  13. Remove the foil, sprinkle with cheese and return to the oven uncovered for 10 minutes

More Than One Way To Stuff A Marrow!

Marrows need a tasty stuffing to make a really good meal as they have a very mild flavour, themselves, especially the larger ones. When selecting your marrow, remember the smaller ones will be sweeter and more flavourful, despite the desire among gardeners to win competitions by growing the biggest possible marrow!!

Some stuffed marrow recipes advise that the marrow be cut down the middle length ways, and then stuffed. However, I think that cutting the marrow into thick rings and then stuffing the ‘hole’ is more likely to lead to a successful and tasty recipe since the flesh of the marrow will cook through more quickly. I have had experience of cutting the marrow length ways and it took such a long time to cook, I ended up giving up and just eating the stuffing! It is also easier to serve one or two ‘rings’ per person.

On the younger more tender marrows, the skin is edible but if you find it tough – as it will be with older larger marrows, the flesh easily falls away from the skin, and it can be discarded.

This recipe for a beef mince and tomato filling for the stuffed marrow can be adapted to your favourite way of cooking beef mince. You could also add other vegetables such as mushrooms, peas, chick peas, runner beans – whatever you have and what ever you like. Do try to buy your mince from a local butcher if possible.

Stuffed Marrow For Vegetarians

For any vegetarians, or for another alternative try the cheesy Stuffed Marrow recipe, or try Marrow with Tomatoes. What ever you do, make the most of this fabulous seasonal and economical vegetable.

This dish goes well with potatoes or some boiled basmati rice. You could bake some potatoes in the oven along with the marrows. Either put the potatoes in a bit earlier, or give them a quick blast in the microwave oven.

This website is all about sharing tried and tested recipes that are practical and economical. If you have any great own marrow recipes or any other favourite recipes, that you would like to share on this website, please do so by the Contact form.

If you make this recipe please feel free to say what you thought, or make your own suggestions in the comments box below.

If you like this recipe, you may want to subscribe to Penny’s Recipe’s newsletter and get the free Meal Plan – 7 family meals for under £30

Author Signature

Comments

  1. jackie says

    I have inherited a very large courgette from my neighbour (it was headed for their bin!). As there are only 2 of us and we won’t use all of it in one meal, probably about 4 evenings worth, what thickness of rings do you recommend for stuffing. Chopping the bits off as we need them seems to be the most ecconomical way to work our way through the courgette.
    many thanks

  2. Irene says

    My mum always made it this way and it was delicious! A good neighbour gave us a yellow marrow, and I’m going to make this recipe tomorrow, because I will put peas in with the mince, I will serve it with carrots and potatoes.

  3. Pat Murray says

    In England I always peeled the skin off the marrow with a potato peeler and never left the skin on — Cut the marrow in half lengthwise scooped out all the seeds and stringy bits — Gently fried the mincemeat with sliced onion, salt and pepper then added other small veggies such as peas or beans and some tomato sauce etc — thickened the cooked mincemeat with instant mash — put half the marrow on a sheet of silver foil filled it with the mincemeat making sure the top of the marrow fitted nicely put some dabs of butter on the top, sprinkled it with pepper and herbs and folded the silver foil around and over the top making sure it was sealed so it cooked in its own juice — Baked it the oven at 350 and every now and then tested to see if it was down with a knife pushed through the top of the foil — Cut into slices when cooked and served with boiled potatoes;fresh peas and Oxo gravy yummy– we have been living in Canada for over 25 yrs and not been able to find a marrow in the stores! But a few years ago we tried growing Zucchini and found some extra large ones growing under the mass of leaves and they were just as tasty as our English marrows –

    • says

      Thank you for sharing that, Pat. I may well try it like that. Marrows do seem to be very British don’t they? Glad very large courgettes work well too!

  4. Anna McNally says

    Have our first marrow ready to harvest today and will be trying this recipe for dinner, have had the same problems with undercooked marrow when hollowed out lengthwise so this sounds perfect!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge