There is nothing like a stuffed marrow, dripping with melted cheese – and it is a great way to use up some of the courgettes that got rather large in your veg plot too!
More often than not, you get a glut of courgettes. Whilst growing marrows to make stuffed marrows is a good thing, why not grow courgettes, and let some grow large? That’s what we do. Check out our sister website for tips on growing veg at Grow Your Own Secrets .
This recipe is suitable for vegetarians too.
What you will need
A large ovenproof dish without a lid.
Stuffed Marrows – Ingredients
2 large banana shallots, peeled and chopped
1 tablespoon (15ml) of oil ( coconut is good) a little extra for greasing
1 stick of celery chopped
1 tablespoon of ground cumin GF
1 mushroom stockpot or 1/2 litre of mushroom stock GF
1/2 litre of hot water (Not needed if making up stock from scratch)
5 chestnut mushrooms, wiped and chopped
1 heaped teaspoon of curry powder GF
1/2 a packet of GF meat-free mince
1 x14oz tin of chopped tomatoes
1 teaspoon of cornflour and a splash of gluten-free gravy browning, place in a cup, add a little splash of cold water and mix to a paste
1 Large courgette or medium marrow ( remove the ends of the vegetable peel and deseed it. De-seeding is best done with a spoon and then cut into 4 equal pieces; this can be done before or after peeling.
50gm strong cheddar cheese, grated
Salt and black pepper
Firstly if using the stockpot, boil the kettle, then pour the hot water into a glass measuring jug to half a litre, add to the hot water the opened mushroom stockpot, stir until the contents of the stockpot are dissolved.
Preheat your oven to 200c
Peel and deseed the courgette or marrow, cut it into four equal-sized pieces. Place the four even-sized pieces into a greased ovenproof dish deseed part of the courgette facing upwards. Put a little splash of water into the bottom of the dish, cover with foil and insert it in the middle of the oven on the shelf for 30minutes.
In the meantime, place a large heavy-based saucepan onto the hob; put the oil, chopped shallot, and celery into the saucepan. Stir over a medium heat, until softened and translucent, not brown.
Then add the cumin and curry powder and stir for a couple of minutes.
Add the chopped mushrooms and stir.
Add the contents of the tin of chopped tomatoes and stir
Add the stock and bring it slowly to a boil.
Add the meat-free alternative to the saucepan and stir; now add the paste made from the cornflour and gravy browning, slowly bring this to the boil, taste and adjust seasoning to your liking with salt and black pepper. The mince should be thick enough to be placed into the courgette with only a small amount spilling out.
Take the ovenproof dish out of the oven and carefully remove the foil lid.
Get the saucepan of mince and with a large spoon, spoon the mince into the deseeded part of the courgette until full. A little will spill over, but that’s ok. Sprinkle each piece of the now full courgette with the grated cheese and place the ovenproof dish back into the oven for the cheese to melt and turn bubbly and brown; it will be about 10 minutes. Carefully remove the dish from your oven and serve, with fresh vegetables or a beautiful crispy green salad.
And there you have it – delicious stuffed marrows!
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