If you're in possession of a monster courgette try stuffing it. By scooping out the fleshy inside, the marrow works as a great vessel to hold this Mediterranean beef mix. Serve with a salad and if there’s any left over, it’s delicious the next day.
MEDITERRANEAN STUFFED MARROW
Serves 4
1 marrow, approx. 30cm
2 Tbsp olive oil
1 onion, chopped
3 garlic cloves, crushed
400g beef mince
1 tsp each of smoked paprika, thyme and oregano
Pinch chilli flakes
2 cups tomato passata
½ cup fresh breadcrumbs
½ cup chopped sundried tomatoes
½ cup artichoke hearts, chopped (optional)
1 cup rocket
100g feta, crumbled
½ cup grated parmesan
½ cup chopped parsley
2 Tbsp oil for drizzling
1. Preheat an oven to 180C.
2. Slice the marrow down the middle, scoop out and discard the large seeds, leaving an even shell.
3. Heat the oil in a frying pan. Add the onion and garlic, cooking for a few minutes to soften. Add the mince and cook until lightly browned. Add the paprika, thyme, oregano and chilli flakes, stirring through. Add the passata and cook for 8 minutes until the mixture is thick and delicious. Pour into a large bowl.
4. Add the breadcrumbs, tomatoes, artichokes, rocket, feta, parmesan and half the parsley, mixing well.
5. Place the marrow into a large lined baking dish. Fill the two halves with the savoury mixture. Drizzle over the oil. Pour 1 cup of water around the base, cover dish tightly with tinfoil and bake for 40 minutes. Stick a skewer into the marrow to see if it is cooked — it should be soft. If not, continue to cook for another 10 minutes or until softened.
6. Serve hot with a sprinkle of parsley.
