A: Marrow is a mature courgette (zucchini), with a mild flavor and large size ideal for stuffing.

Q: Can I make this vegetarian?

A: Yes — substitute the meat with lentils, mushrooms, or plant-based mince.

Q: Do I need to peel the marrow?

A: No — the skin softens during baking, though very thick skin can be peeled in strips.

Q: Can I freeze stuffed marrow?

A: Yes — cool fully, then wrap and freeze for up to 2 months.

Q: What other fillings can I use?

A: Try spiced chickpeas, wild rice, feta and herbs, or leftover Bolognese.

Q: Why is my marrow watery?

A: Don’t overbake, and avoid overly wet fillings — simmer sauce down well.

Q: Can I make this ahead?

A: Yes — assemble in advance and bake just before serving.

Q: What herbs go well with marrow?

A: Oregano, thyme, parsley, basil, and mint all pair well.

Q: Can I cook this in slices instead of halves?

A: Yes — thick marrow rings can be filled and baked too.

Q: How do I know the marrow is cooked through?

A: It should be fork-tender and bubbling around the edges.

Velsmakende fylt marg med urtefars og tomatsaus

Savoury Stuffed Marrow with Herbed Mince and Tomato Sauce

Rated 2.9 stars by 8 users

Cuisine

British

Servings

Prep Time

15 minutes

Cook Time

40 minutes

Calories

360

Marrow is one of the most underrated seasonal vegetables, often overlooked for flashier cousins like courgettes or aubergines. But when prepared well, it's a stunning base for bold flavours.

This savoury stuffed marrow recipe transforms this humble gourd into a hearty, crowd-pleasing meal, perfect for making the most of a garden glut or farmers market haul.

The soft, mild flesh of the marrow pairs beautifully with a robust, tomato-based meat filling seasoned with herbs and smoky paprika. Baking the marrow softens it into a tender, almost silky texture that soaks up the flavours of the savoury sauce.

Topped with bubbling cheese and scattered with fresh herbs, this dish brings together rustic tradition and comforting warmth. It's budget-friendly, easy to adapt, and a clever way to reduce food waste. Whether you're feeding a hungry family or meal prepping for the week, this recipe brings marrow into the spotlight in the tastiest way.

Image of Savoury Stuffed Marrow with Herbed Mince and Tomato Sauce

Ingredients

1 large marrow (about 1kg), halved lengthways and seeds removed
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
500g minced beef or lamb
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 tablespoon tomato purée
400g can chopped tomatoes
Salt and pepper, to taste
100g grated cheese (cheddar or mozzarella)
Handful fresh parsley, chopped (optional)

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Directions

Preheat oven to 190°C (375°F).
Scoop out some of the marrow flesh to create a cavity for stuffing. Chop the scooped-out flesh and set aside.
Heat olive oil in a large frying pan. Sauté onion and garlic until soft, about 5 minutes.
Add the minced meat and cook until browned. Stir in oregano, paprika, chopped marrow flesh, tomato purée, and canned tomatoes. Simmer for 15–20 minutes until thickened. Season to taste.
Place marrow halves in a baking dish. Spoon the filling evenly into the cavities.
Sprinkle grated cheese over the top.
Bake for 30–40 minutes, until the marrow is tender and the cheese is golden and bubbling.
Garnish with chopped parsley before serving.

Nutrition

Serving Size: 1
per serving: Calories; 360

Amount/Serving % Daily Value

Fat: 21 grams; 27%
Saturated Fat: 9 grams; 45%
Cholesterol: 70 milligrams; 23%
Sodium: 390 milligrams; 17%
Carbs: 15 grams; 5%
Protein: 28 grams
Sugar: 8 grams
Fiber: 3 grams; 11%

Tips for Perfect Stuffed Marrow

Bruk en fast, frisk marg for best tekstur.
Fjern frø og litt kjøtt for å skape plass til fylling.
Hakk og bruk det øsede kjøttet i fyllet – ikke sløsing!
Fres løk og hvitløk sakte for en søtere, dypere bunn.
Bruk røkt paprika for et varmende kick.
La kjøttsausen småkoke til den er tykk - unngå rennende fyll.
Tilsett en håndfull kokt ris eller linser for å gjøre den mer stor.
Prøv revet parmesan eller Gruyère for en mer intens ostetopping.
Dekk løst med folie mens du steker for å forhindre at osten blir overbrun.
Rester varmes godt opp - oppbevar i kjøleskapet i opptil 3 dager.

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Sprøbrød eller hvitløksflatbrød
Blandet grønn salat med vinaigrette
Stekt rotgrønnsaker
Couscous eller bulgurhvete
Syltet rødkål eller rødbeter
Dampet grønne bønner
Urteyoghurt eller tzatziki
Potetmos
Rødvin eller mørk ale
Bakte polenta-skiver

Vanlige spørsmål

Q: Hva er en marg?
A: Marrow er en moden courgette (zucchini), med en mild smak og stor størrelse ideell for fylling.

Spørsmål: Kan jeg lage denne vegetarianer?
A: Ja – erstatt kjøttet med linser, sopp eller plantebasert kjøttdeig.

Spørsmål: Trenger jeg å skrelle margen?
A: Nei - skinnet mykner under steking, men veldig tykt skinn kan skrelles i strimler.

Spørsmål: Kan jeg fryse fylt marg?
A: Ja - avkjøl helt, pakk deretter inn og frys i opptil 2 måneder.

Spørsmål: Hvilke andre fyllinger kan jeg bruke?
A: Prøv krydrede kikerter, villris, fetaost og urter, eller rester av Bolognese.

Spørsmål: Hvorfor er margen min vassen?
A: Ikke overbak, og unngå altfor vått fyll – la sausen småkoke.

Spørsmål: Kan jeg gjøre dette fremover?
A: Ja – sett sammen på forhånd og stek rett før servering.

Spørsmål: Hvilke urter passer bra med marg?
A: Oregano, timian, persille, basilikum og mynte passer godt sammen.

Spørsmål: Kan jeg koke dette i skiver i stedet for halvdeler?
A: Ja - tykke margringer kan også fylles og bakes.

Spørsmål: Hvordan vet jeg at margen er gjennomstekt?
A: Den skal være gaffelmør og boble rundt kantene.

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Velsmakende fylt marg med urtefars og tomatsaus

Savoury Stuffed Marrow with Herbed Mince and Tomato Sauce

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Nutrition

Nutrition

Upgrade Your Kitchen Tools

Tips for Perfect Stuffed Marrow

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Vanlige spørsmål

Chef's Recommendation

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Savoury Stuffed Marrow with Herbed Mince and Tomato Sauce

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Nutrition

Nutrition

Upgrade Your Kitchen Tools

Tips for Perfect Stuffed Marrow

Server den med forslag

Vanlige spørsmål

Chef's Recommendation

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