Marrow Recipes: A Hearty Vegetarian Stuffed Marrow

This vegetarian stuffed marrow is a generous oven-baked squash filled with rice, chickpeas, tomato, onion, herbs, and a little feta. It makes a satisfying centrepiece for a weeknight meal or relaxed lunch, and roasting the hollowed marrow before filling it helps the flesh become tender without turning the whole dish watery.

Ingredients

1 large marrow, about 3½–4 lb (1.6–1.8 kg)
½ cup (100 g) long-grain white rice
1 cup (240 ml) water, for cooking the rice
2 tbsp (30 ml) olive oil, divided
1 medium yellow onion, about 1 cup chopped (150 g)
2 garlic cloves, finely chopped, about 2 tsp (10 g)
1 cup (240 ml) passata or crushed tomatoes
1 can chickpeas, 15 oz (425 g), drained and rinsed; about 1½ cups (240 g) drained
1 tsp (1 g) dried oregano
½ tsp (1 g) ground cumin
½ tsp fine salt (about 3 g), plus more to taste
¼ tsp black pepper (about 0.5 g), plus more to taste
½ cup (15 g) chopped fresh parsley, divided
¾ cup (100 g) crumbled feta, plus a little extra for serving if desired
1 tbsp (15 ml) lemon juice

Instructions

Heat the oven to 400°F (200°C). Rinse the rice under cool water until the water is less cloudy, then drain it. Prepare the marrow by washing and drying it. Trim a thin slice from each end if needed so it sits steadily, then cut it lengthwise. Use a spoon to scoop out the seeds and the spongy centre, leaving a sturdy shell with roughly ½ inch (1 cm) of flesh. Chop about 1 cup (150 g) of the scooped flesh and set it aside; discard large, firm seeds and any very stringy centre. Finely chop the onion and garlic and crumble the feta.
Put the rice and 1 cup (240 ml) water in a small saucepan with a pinch of the measured salt. Bring it to a boil, cover, and reduce the heat to low. Simmer for 15 minutes, or until the water has been absorbed and the grains are tender. Remove the pan from the heat and leave it covered for 5 minutes, then fluff the rice with a fork. If your rice package gives a different simmering time, follow that timing and keep the rice covered for its stated resting time.
While the rice rests, brush the cut surfaces and hollowed centres of the marrow halves with about 1 tablespoon (15 ml) of the olive oil. Arrange them cut side down on a rimmed baking sheet. Roast for 15 minutes. The shells should be starting to soften but still hold their shape; they will bake again after they are filled. Carefully turn them cut side up and set the pan aside.
Warm the remaining 1 tablespoon (15 ml) olive oil in a large skillet over medium heat. Add the onion and chopped marrow flesh and cook for about 5 minutes, stirring occasionally, until the onion is soft and the excess moisture from the marrow has mostly cooked away. Stir in the garlic, oregano, cumin, remaining salt, and pepper; cook for 30 seconds, just until fragrant. Keep the heat moderate so the garlic does not brown.
Add the passata and chickpeas to the skillet. Simmer for 3 minutes, stirring, until the tomato is hot and the mixture is thick enough to mound on a spoon. Turn off the heat. Fold in the cooked rice, about two-thirds of the parsley, the crumbled feta, and lemon juice. Taste the filling and adjust the salt, pepper, or lemon. Feta varies in saltiness, so taste before adding extra salt.
Spoon the filling evenly into the marrow halves, pressing it gently into the hollow without packing it tightly. Divide any extra filling between the halves and mound it slightly. Bake cut side up for 25 minutes, until the marrow flesh is tender when pierced with a small knife and the top of the filling is hot with lightly browned edges. If the tops brown too quickly, loosely cover the pan with foil for the remaining baking time.
Let the stuffed marrow stand for 5 minutes before serving so the filling settles and the halves are easier to portion. Scatter over the remaining parsley and, if you like, a little more feta. Cut each half crosswise into portions with a sharp knife, and use a broad spatula to lift the pieces onto plates.

Tips

Choose a firm marrow. Look for one with unbroken skin and a solid feel for its size. A very oversized marrow can have a watery, fibrous centre; if that is what you have, scoop out the soft centre generously and roast the shells until just beginning to yield. Avoid roasting them until fully soft at the first stage, since they need to support the filling.
Control moisture in the filling. Marrow releases water as it cooks. Let the chopped flesh cook with the onion until its liquid has mostly evaporated, and simmer the tomato mixture until thick. A loose filling can make the finished halves watery and difficult to serve.
Use a practical cheese swap. If you do not have feta, use ¾ cup (75 g) grated mature cheddar or a similar firm cheese. It melts more and tastes less tangy, so add lemon gradually and taste the filling before baking. For a dairy-free version, leave out the feta and season with an extra pinch of salt and a little more lemon.
Make the work easier. Cook the rice and chop the onion, garlic, and parsley earlier in the day, then refrigerate them in covered containers. Keep the cut marrow covered and chilled if preparing it ahead; do not leave chopped vegetables at room temperature for an extended period. Assemble and bake close to serving time for the best texture.

Serving Suggestions

Serve the stuffed marrow hot, with each person receiving a substantial slice that includes both the tender squash and a good share of the rice-and-chickpea filling. A crisp green salad with cucumber, leafy greens, and a sharp lemon dressing is a useful contrast to the soft, savoury bake. Roasted carrots, green beans, or simply steamed broccoli also work well, especially if you want to stretch the meal for more people.

If you would like a fuller plate, add warm flatbread, crusty bread, or a small bowl of plain yogurt seasoned with lemon and chopped herbs. The bread is handy for catching any tomato juices, while cool yogurt balances the warm spices and salty feta. For a more substantial dinner, serve the marrow with a bowl of lentil soup or a simple grain salad, but keep the side flavours fairly fresh so they do not compete with the tomato, parsley, and cumin in the filling.

Variations

Change the beans: White beans or cooked brown lentils can replace the chickpeas in the same drained quantity. White beans make a softer, creamier filling; lentils give it a firmer, earthier texture. If using home-cooked beans, measure about 1½ cups (240 g) and drain them well before adding.

Use a different grain: Cooked bulgur, quinoa, or brown rice can stand in for the white rice. Because the recipe measures uncooked rice, substitute about 1½ cups (225–250 g) of cooked grain rather than an equal dry weight. Brown rice takes longer to cook, so prepare it separately according to its package directions and make sure it is tender before mixing it into the filling.

Add vegetables or heat: Stir ½ cup (75 g) finely diced red pepper into the skillet with the onion, or add a handful of chopped spinach after the tomato has simmered. Cook spinach until wilted and let any liquid evaporate. For a spicier filling, add ¼ teaspoon (0.5 g) chili flakes with the garlic; for a milder, more herb-forward version, omit cumin and use extra parsley or a little chopped mint.

Make it vegan: Omit the feta and add 2 tablespoons (15 g) nutritional yeast, if available, for a savoury note, or simply leave the cheese out. The filling will be less creamy and less salty, so taste it and adjust the salt and lemon. Check that the passata and any broth used in a variation are suitable for your dietary needs.

Storage and Reheating

Cool leftover stuffed marrow promptly and refrigerate it within 2 hours of cooking, in a covered container or tightly covered dish. It keeps for 3–4 days in the refrigerator. For easier reheating, cut the halves into individual portions before storing; this also avoids repeatedly warming the entire dish. Do not leave cooked rice or the finished marrow sitting at room temperature for several hours.

Reheat portions in a covered oven-safe dish at 350°F (175°C) until hot throughout, usually 20–30 minutes from refrigerated, depending on the thickness of the pieces. Add a tablespoon of water or tomato sauce to the dish if the filling looks dry. Alternatively, microwave a portion in a covered microwave-safe dish, stirring or turning it partway through where practical. For food safety, leftovers should reach 165°F (74°C), checked with a food thermometer. Reheat only the amount you plan to eat. The cooked dish can also be frozen in airtight portions for up to 2 months; thaw overnight in the refrigerator and reheat as above. The marrow will be softer after freezing, but the filling remains useful for a quick meal.

Frequently Asked Questions

What is marrow, and can I use zucchini instead?
Marrow is a mature type of summer squash, usually much larger than a courgette or zucchini, with a thicker skin and a broad, seed-filled centre. A large zucchini can be used if you cannot find marrow. Smaller zucchini halves need less roasting and baking, so begin checking them after about 10 minutes of initial roasting and 15 minutes after filling; the goal is tender flesh that still holds its shape.

Do I need to peel the marrow?
No. The skin helps the halves keep their shape, and it is generally left on for this style of baked recipe. A mature marrow may have tougher skin than a young zucchini, so test the flesh with a knife before serving. If the skin is unusually thick and unpleasant to eat, diners can scoop the soft flesh and filling away from it on the plate.

Can I make the filling in advance?
Yes. Cook the rice and filling, cool them promptly, and keep them covered in the refrigerator for up to 1 day before assembling. For the best texture, roast the marrow shells and fill them shortly before the final bake rather than leaving assembled raw marrow sitting for a long time, since the salt and tomato can draw moisture from the squash. Add a few minutes to the final baking time if the filling is cold.

How can I tell when the marrow is cooked?
Test the thickest part of the flesh with the tip of a small knife. It should slide in without much resistance, but the shell should not collapse when you lift a portion. If the filling is nicely browned but the marrow still feels firm, cover the dish loosely with foil and bake for another 5–10 minutes, checking again.

Why did my stuffed marrow turn watery?
Very mature squash can contain a lot of moisture, and a filling that is not simmered down can add to it. Scoop away the soft, seedy centre, cook the chopped marrow flesh until its liquid evaporates, and reduce the tomato mixture until it is thick before folding in the rice. If some liquid collects in the pan during baking, carefully spoon it away before serving; it does not mean the dish has failed.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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