Jane's Delicious Garden Blog

Roast stuffed marrow.

Posted in Garden Diary by Jane Griffiths on the December 8th, 2020

It’s Marrow Season. A prolific and delicious producer. Here is a recipe for seasonal marrows and tomatoes.

  • Slice marrows in half length ways and scoop out seeds
  • Fill with stuffing (I used leftover falafel crumbled and mixed with sliced Swiss chard. Use your imagination – great for many leftovers.)
  • Place in a baking dish and bake at 210 for about 15-20 minutes.
  • Meanwhile: Roughly chop one large tomato, a large bunch of basil, a jalapeƱo and garlic cloves. Add a big handful of cherry tomatoes, olive oil, lemon juice, balsamic reduction, salt and pepper. Mix together.
  • Remove stuffed courgette from the oven and place the tomato mix around the sides. Cover with foil and bake for another 15 minutes
  • Mix together the remaining crumbled falafel with some melted butter and feta cheese.
  • Open foil and scatter the falafel mixture over the top of the marrow.
  • Turn the grill on and cook until browned.

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