I don’t get around to eating marrows as much as I would love and like to- purely for the reason that they seem to have been one of the ‘unpopular’ veggies to me and we have never had one lurking in the vegetable draw at home. I’ve never really being a big fan of the marrows close relative, courgette, either so it has never really appealed to me to try out this awesome food. However after our first ever HOMEGROWN marrow (a big thanks to Garb and Kez!) entered our household on Friday evening I can honestly say that these heart green vegetables deserve a lot more love and appreciation than they get. I adore their uniqueness especially with a wholesome filling of kidney been chilli! Coming in at only 253 calories per serving, I urge you to give this recipe a go, so follow this yummy recipe below!
Tin of kidney beans (plus any other assortment of chilli beans)
2. Cut your marrow in half lengthways and scoop out the seedy flesh which lies in the middle
3. Place your halved marrow with the cut side facing upwards into a roasting tin, season to taste with pepper and oregano and then place into the oven prior to adding the filling as this will soften up the flesh
4. To make your breadcrumb topping whack your bread into a food processor and whiz until you have a fine breadcrumb topping
5. Heat the olive oil in a saucepan and fry off the onion and Quorn mince, after a few minutes throw in the chopped tomatoes and season with paprika, turn the heat down and simmer for 10 minutes
6. Spoon this hearty mixture into the marrow halves, cover with foil and bake for 45 minutes
7. When the 45 minutes are up take your marrow out of the oven, top with your breadcrumb topping and then return to the oven for a further 20 minutes or until golden brown in coloration and the marrow is tender
8. You may have to adjust the cooking times as needed depending on your oven as some ovens may take longer to cook the marrow.