Jamie Oliver Stuffed Marrow

This Jamie Oliver recipe for Stuffed Marrows with Beef Mince is an excellent way to make use of any excess marrows, courgettes, or zucchini that you have lying around throughout the summer.

Overgrown marrows, zucchinis, and courgettes are plentiful in the early summer, making this Mediterranean-style dish for filled marrows with minced beef and/or pork quite convenient.

Marrow vs Courgette vs Zucchini

Marrows, courgettes, and zucchini are all referred to interchangeably. Marrow is a kind of vegetable related to the courgette. Marrows are just long-matured courgettes. Courgette and zucchini are synonyms. The Italian word for zucchini is Zucca, whereas the French word is courgette. Marrows are the result of allowing zucchini and/or courgettes to mature to full size.

You may use any kind you choose or have on hand for this Jamie Oliver recipe, but keep in mind that marrow will need more stuffing than, say, courgette or zucchini boats.

The Best Baked Stuffed Marrows

The reason why this Jamie Oliver recipe for mince-stuffed marrows is fantastic is that:

• When you have an abundance of summer squash, such as zucchini or marrows, this is a delicious way to put them to good use.
• Creates a comforting supper with a Mediterranean twist.
• Whether raw or cooked, they’re ready to be frozen for up to two months in advance.
• Stuff them with ground beef, pork, or a combination of the two!

Jamie Oliver Stuffed Marrow Ingredients

• Marrows or Courgettes/Zucchini: Use whatever you have on hand, although if you’re using marrows, keep in mind that their bigger size means you’ll need less filling overall.
• Ground Meat: Ground beef, ground pork, or a combination of the two is acceptable. Two parts beef to every one part pork is my preferred ratio. In place of the beef, you might use lamb mince.
• Sausage: You may use anything you choose, fresh or cured, as this is entirely discretionary. Personally, I like to use fresh Italian sausage, but Chorizo works just as well.
• Chopped Tomatoes: Chopped tomatoes from a can work well in this dish.
• Eggs: To keep the filling from becoming too crumbly, they are beaten and incorporated into the mixture.
• Onion and Garlic Clove: To make the filling’s base sauce.
• Italian Seasoning, Dried chili, Salt, and Pepper: Seasoning for filling.
• Marrow flesh/pulp: You may cut this up and add it to the mixture for some more filling, but it’s not necessary.
• Parmesan Cheese and Breadcrumbs: Toppings are optional for added taste.

How To Make Jamie Oliver Stuffed Marrow?

• Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).
• In a large skillet, heat the olive oil. Sauté the onion for 5-6 minutes, or until tender and transparent. Cook for 1 minute further, stirring frequently, after adding the garlic. Season with Italian seasoning, dried chilies, salt, and pepper (to taste).
• Cook until the ground beef, pork, and sausage are browned over medium heat (4-5 minutes). 12 canned chopped tomatoes (save the remaining 12 cans for later) Simmer for 15-20 minutes, or until the majority of the liquid has evaporated. If the mixture remains runny, scoop it out and save it aside for later use.
• Prepare the marrows for stuffing while the beef sauce is boiling.
• If using round marrows, remove the top cap (reserve) and scoop off the central flesh portion with a metal measuring spoon with a round back. Save or freeze the flesh for later use. Keep in mind that there should still be a thin covering of flesh around the marrow.
• If you’re using zucchini, split it in half lengthwise and scrape out the flesh.
• Transfer the meat to a large glass bowl and set aside to cool for 5-10 minutes. If used, add diced marrow flesh/pulp. Then, combine the beef mixture with 2 softly beaten eggs.
• Cover the bottom of the baking dish with the saved sauce water, remaining chopped tomatoes, and a little additional water. Note: Depending on the size of your baking dish, you may not need to use all of the leftover tomatoes, but you must cover the bottom with a thin liquid layer to prevent the marrows from drying out/burning while baking.
• Fill marrow with meat mixture. Fill to the brim and top with grated parmesan cheese and breadcrumbs.
• If utilizing round marrows, place marrow caps on each marrow. Bake for 35-45 minutes, or until the marrows are soft and the tops are golden.
• If using zucchini, bake for 25-40 minutes, or until the zucchini is soft and the tops are golden.
• Halfway through baking, check the marrows/zucchini and add more water if they are drying out too much.
• Allow cooling for 5-10 minutes before serving over mashed or roasted potatoes or steaming rice.

What To Serve With Stuffed Marrow?

Stuffed Marrow is best served with a side of mashed or roasted potatoes, or even just plain rice, to round off the meal. It’s also great with a light and nutritious soup starter, like this Shallot and Leek Soup.

Recipe Tips

• Remove the top of the marrow and save it aside for later use. To make “zucchini boats,” cut zucchini or courgette in half lengthwise. Scoop off the flesh.
• To effortlessly remove chunks of meat, use a circular metal measuring spoon. In most cases, I’m able to track down a tablespoon. Larger marrows benefit from a spoon, while the 1 tsp. is just right for little ones. excellent proportions for courgette boats/boats made from zucchini.
• The pulp can be saved for use as a filling or in other dishes.

Can You Freeze Uncooked Stuffed Marrow?

Yes! Make a batch of uncooked Mediterranean-filled marrows or zucchini and store them in a freezer-safe container for up to two months; then, you can enjoy them when marrows and/or zucchini are out of season. It’s important to thaw them out completely the night before you want to bake them.

Stuffed marrows that have been baked can be saved for up to two months in a freezer-safe container, defrosted, and reheated in either a microwave or conventional oven.

Jamie Oliver Stuffed Marrow Nutrition Facts

Amount Per Serving

• Calories 162.3
• Total Fat 7.8g
• Saturated Fat 3.1g
• Cholesterol 14.5mg
• Sodium 362mg
• Potassium 1146.5mg
• Total Carbohydrate 15.4g
• Dietary Fiber 5.1g
• Sugars 2g
• Protein 10.5g
• Vitamin A 178.9%
• Vitamin C 66.7%
• Calcium 26.5%
• Iron 21.1%

Jamie Oliver Stuffed Marrow

Author: Erin Table for Seven Cooking Method:Baking Cuisine:British Courses:Main

Difficulty:BeginnerPrep time: 25 minutesCook time: 35 minutesRest time: minutesTotal time:1 hour Servings:4 servingsCalories:162.3 kcal Best Season:Suitable throughout the year

Description

This Jamie Oliver recipe for Stuffed Marrows with Beef Mince is an excellent way to make use of any excess marrows, courgettes, or zucchini that you have lying around throughout the summer.

Ingredients

• 8 medium-sized marrows (or zucchini/courgette) pulp removed
  
• 2 tbsp. olive oil
  
• 1 onion finely diced
  
• 1 garlic clove finely diced
  
• ½ tbsp. Italian seasoning
  
• ¼ tsp. crushed red chilies
  
• 500 g ground beef
  
• 250 g ground pork
  
• 1 medium-sized sausage fresh or cured, case removed and chopped (optional)
  
• 2 cans of chopped tomatoes (approx. 800g)
  
• 2 eggs lightly beaten
  
• marrow flesh/pulp diced (optional)
  
• 8 tbsp parmesan cheese grated
  
• 4 tbsp. breadcrumbs (panko or regular) optional
  
• salt and pepper to taste

Instructions

1. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).
   
2. In a large skillet, heat the olive oil. Sauté the onion for 5-6 minutes, or until tender and transparent. Cook for 1 minute further, stirring frequently, after adding the garlic. Season with Italian seasoning, dried chilies, salt, and pepper (to taste).
   
3. Cook until the ground beef, pork, and sausage are browned over medium heat (4-5 minutes). 12 canned chopped tomatoes (save the remaining 12 cans for later) Simmer for 15-20 minutes, or until the majority of the liquid has evaporated. If the mixture remains runny, scoop it out and save it aside for later use.
   
4. Prepare the marrows for stuffing while the beef sauce is boiling.
   
5. If using round marrows, remove the top cap (reserve) and scoop off the central flesh portion with a metal measuring spoon with a round back. Save or freeze the flesh for later use. Keep in mind that there should still be a thin covering of flesh around the marrow.
   
6. If you’re using zucchini, split it in half lengthwise and scrape out the flesh.
   
7. Transfer the meat to a large glass bowl and set aside to cool for 5-10 minutes. If used, add diced marrow flesh/pulp. Then, combine the beef mixture with 2 softly beaten eggs.
   
8. Cover the bottom of the baking dish with the saved sauce water, remaining chopped tomatoes, and a little additional water. Note: Depending on the size of your baking dish, you may not need to use all of the leftover tomatoes, but you must cover the bottom with a thin liquid layer to prevent the marrows from drying out/burning while baking.
   
9. Fill marrow with meat mixture. Fill to the brim and top with grated parmesan cheese and breadcrumbs.
   
10. If utilizing round marrows, place marrow caps on each marrow. Bake for 35-45 minutes, or until the marrows are soft and the tops are golden.
    
11. If using zucchini, bake for 25-40 minutes, or until the zucchini is soft and the tops are golden.
    
12. Halfway through baking, check the marrows/zucchini and add more water if they are drying out too much.
    
13. Allow cooling for 5-10 minutes before serving over mashed or roasted potatoes or steaming rice.

Notes

• Remove the top of the marrow and save it aside for later use. To make “zucchini boats,” cut zucchini or courgette in half lengthwise. Scoop off the flesh.
• To effortlessly remove chunks of meat, use a circular metal measuring spoon. In most cases, I’m able to track down a tablespoon. Larger marrows benefit from a spoon, while the 1 tsp. is just right for little ones. excellent proportions for courgette boats/boats made from zucchini.
• The pulp can be saved for use as a filling or in other dishes.

Keywords:Jamie Oliver Stuffed Marrow, Stuffed Marrow