How to Make Stuffed Baked Marrow

Two Methods:Making Vegetable Stuffed MarrowMaking Non-Vegetarian Stuffed Marrow

If you are looking for something different and tasty, here is a dish you will love. This recipe is so versatile and tasty that it is a good way of getting kids to eat their veggies. The dish is originally from England, but you are welcome to make up your own filling. This recipe can be modified according to your taste. Always heat up your cooking pans, and heat your oven, first before you start cooking and pick a filling of your choice. Here are some combinations for you to try, chicken and ham and mushroom and peppers and corn. Parsnip and carrot red onion, and spring onion and chives. steak and mushroom and onion. Cheese and chives, broccoli and cauliflower. sausage bacon onion, red onion and tomatoes.


  • Fresh vegetables for the filling like mince of your choice with vegetables like roast parsnip, pumpkin, red onion and avocado.
  • Broccoli, sweetcorn and mushroom.
  • Steak, chicken, sausage and bacon.
  • Mixed pepper, red and green chillies, sugar snap peas and cauliflower.
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Method 1
Making Vegetable Stuffed Marrow

  1. 1
    Cut straight down the marrow long length way. Hold the marrow very firmly as you do so. Take a tablespoon and carefully take out the marrow watery seeds. They are a bit like cucumber seeds, but be careful not to dig into the marrow vegetable flesh too deeply with the metal spoon, as you need the marrow vegetable flesh to eat.
  2. 2
    Bake the marrow. Once all of the marrow seeds are removed, place the 2 marrow halves on a baking tray and bake 200 °C (392 °F) for 35 mins in a preheated oven. Let the baby marrow cook in its own juices as the marrow is roasting.
    • You can eat the skin of the marrow as long as its a baby marrow. Baby marrow's skin tastes sweet.
    • Older marrows skin is bitter. It is best for older marrow skin too be peeled and removed.
  3. 3
    Prepare the filling. You can make a tasty filling by placing creamy mashed potato on top of filling with 1/4 of grated cheese and 1/4 of fine bread crumbs for extra crunch.
    • Always taste a little during cooking for seasoning.
  4. 4
    Add the filling. After about 35 mins of the marrow baking, take it out of the oven and fill the 2 marrow halves with the filling of your choosing.
  5. 5
    Serve. Serve with mixed salad and sliced and buttered garlic bread, on a bed of mixed vegetable or spiced cooked rice.

Method 2
Making Non-Vegetarian Stuffed Marrow

  1. 1
    Brown all meats until any blood red colour is gone. Do this on a medium heat.
  2. 2
    Maintain an equal amount of vegetable ratio to meat ratio. Always ensure all red colour is gone from the red meat when the meat is properly browned. Meat should be very tender and evenly cooked.
  3. 3
    Start the preparation. Add 1 red peeled sliced and diced a red large onion and 1 peeled sliced and diced a large white onion.
  4. 4
    Add spices. Add a pinch of salt, a pinch of dried mixed herbs to meat stock or vegetable stock cube. #*Roast vegetables of your choice for 30 mins on 180 degrees C.
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    Combine all the ingredients. Add the filling of cooked meat and mix through the roasted vegetables. Then place the filling in the marrow and bake at oven settings already mentioned.


  • The marrow has to be a baby marrow. Do not over cook the marrow and the vegetables as it will lose its flavour if overcooked.
  • Add oxo - veg stock or gravy granules, and a pinch of dried mixed herbs.
  • Halal meat can also be used.
  • Always taste as you go along so you know if you have added extra salt or not enough salt in which case you can add water, vinegar, slices of potatoes or anything tangy to dilute the strong taste.
  • You can even try a vegetable curry filling in the marrow, a chicken tikka masala, or tuna red onion and sweetcorn.
  • Cook meat properly.
  • This recipe is very versatile, you will never be bored of this very tasty recipe. You can make any kind of variation like different food combinations.


  • Make sure that you don't have any allergies to a certain vegetable.
  • When using mince use 1lb of low-fat mince of your choice, steak, chicken, turkey, or lamb mince.

To tone down the heat of chillies and peppers remove its seeds.

  • When preparing chillies wear protective gloves and do not rub eyes etc as it will sting very badly.
  • If you don't like very hot marrow, do not add too much pepper, salt, mixed peppers, red or green chillies, and jalapenos.

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