Stuffed Marrow


Prep time: 
5 minutes
Cooking time: 
55 minutes


This is one option for making the most of a chunky marrow.  Try any variation of the filling - replace lentils and feta with beef mince and chedder, or chorizo and manchego - whatever you like!


  • 1 marrow
  • 2 tbsp olive oil, plus extra for drizzling
  • 1 onion, thinly sliced
  • 1 red pepper, thinly sliced
  • 2 garlic cloves, crushed
  • 4 anchovies (optional)
  • 400 g tin chopped tomatoes
  • 3 tbsp cooked lentils
  • small bunch spinach or chard, cooked (optional)
  • 100g feta cheese, crumbled
  • 1 tbsp fresh basil, shredded
  • 1 tbsp Parmesan, grated (optional)
  • salt and pepper


  1. Preheat oven to 180°C/Gas 4.
  2. Cut the marrow in half length-ways, drizzle it with olive oil and bake in the oven for about 20 minutes, until it is cooked through and starting to brown. Scoop out the seeds and season the marrow with salt and pepper.
  3. Meanwhile, heat the 2 tablespoons of oil in a pan, add the onion and cook gently for about 10 minutes, until softened. Add the red pepper and garlic and cook for 15 minutes.
  4. Add the anchovies, if using, and the chopped tomatoes and cook for about 10 minutes until the tomatoes have reduced and thickened.
  5. Stir in the cooked lentils and the spinach or chard, if using, and season to taste.
  6. Spoon the mixture into the marrow and sprinkle with the feta cheese, basil and Parmesan. Return to the oven and bake for about 20 minutes, until golden brown.


Photo Credit: Jonny Hughes @jonny2love
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