Stuffed Marrow With Mince
With marrows in abundance in the summer, the vegetarian stuffed marrow recipe on this website have proved very popular so a further recipe for a meat option is here for you.
Marrow is a plentiful vegetable in the summer – beloved of village fairs and allotments and probably underated as a great base for many recipes
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. You can use a 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.
More Mince Recipes
Stuffed Marrow With Beef Mince Recipe
Ingredients
- 1 medium sized marrow cut into eight slices
- 2 tablespoons olive oil
- 1 onion peeled and chopped
- 2 garlic cloves peeled and chopped
- 500 g lean minced beef
- 400 g can tomatoes
- 2 teaspoons mixed herbs
- 1 tablespoon tomato puree
- 2 tablespoons grated cheddar or parmesan type cheese
Instructions
- Heat the oven to 180 degrees C
- In a large heavy bottomed saucepan, heat the olive oil
- Fry the onion until soft
- Add the garlic
- Add the beef mince an cook for a few minutes until brown
- Add the tomatoes, herbs and tomato puree
- Cook for 20 minutes
- Meanwhile, scoop out the middles of the marrow rings
- Place them in a large baking dish
- Spoon a portion of the mince sauce into each
- Distribute the remainder over the top of the marrow rings
- Cover with foil and bake in the oven for about 30 minutes
- 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. This is true 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.
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Very popular with the family but took a lot longer than the 40 minutes advised to bake. Would recommend pre-cooking the salted, oiled rings for 45 minutes to an hour before stuffing and finishing. If time is an issue (it was with me, as I work full time) prep the day before so you’re just reheating with the cheese on top at dinner time.
Thanlyou for this recipe it is excellent and so tasty
Excellent straightforward recipe- I did the marrow (overgrown courgette) stuffed with mince. Loved the slices idea and very tasty. Saved the courgette from being wasted. Many thanks!
You might be interested to know that the French for marrow is ‘courge’ so a courgette is a ‘little courge’ (-ette being the diminuitive).
Love the simplicity of your menus, takes me back to my childhood and how my mom cooked.
I have some round courgettes (zucchinis) from the garden so I will make this recipe today. Thank you Penny!
This recipe is well written and easy to follow. The whole family loved it. Thank you for sharing.
Trying this for supper today but time is an issue….can I prep the mince before hand and let it go cold…and then stuff marrow? or do I have to re-heat the mixture before I stuff?
Thanks for the stuffed marrow recipe, I’m going to give it a try tomorrow, it sounds yummy…x
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
I am assuming you are going to make this recipe – in which case about 2.5cm / 1 inch thick. Let me know how it works out
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.
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 —
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!
vegetable marrows grow in Saskatchewan here in Canada. They don’t grow in Calgary where I am now as it seems the nights are too cool. Most Albertans don’t even know what they are as they confuse them with zucchini or spaghetti squash both of which are delicious but very different! I just got 2 beautiful marrows from Moose Jaw market on my travels this week.
Our neighbour gave us a huge marrow and we’re looking forward to trying this recipe tomorrow
Been using this recipe for years. Never fails.
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!
Have been stuffing marrows for a long time but never before cut them into rings.
What a difference to the meal, much nicer.
Many thanks
Caroline