Vegetarian stuffed marrow is a large summer squash filled with savoury lentils, tomato, herbs and a little cheese, then baked until the squash is tender and the top is golden. It makes a satisfying main course with familiar, flexible ingredients; if marrow is hard to find, a large zucchini or another firm summer squash works too.
Ingredients
- 1 large marrow, about 3–3½ lb (1.4–1.6 kg)
- 1 tablespoon (15 ml) olive oil, plus 1 teaspoon (5 ml) for the baking dish
- 1 medium yellow onion, about 1 cup (150 g) finely chopped
- 2 garlic cloves, about 2 teaspoons (6 g) minced
- 1 medium carrot, about ½ cup (60 g) finely diced
- 1 tablespoon (15 g) tomato paste
- 1 can brown or green lentils, 14–15 oz (400–425 g), drained and rinsed; use about 1½ cups (300 g) cooked lentils
- 1 can chopped tomatoes, 14 oz (400 g)
- ½ teaspoon (1 g) dried oregano
- ½ teaspoon (1 g) ground cumin
- ¼ teaspoon (0.5 g) smoked paprika
- ½ teaspoon fine salt (about 3 g), plus more to taste
- ¼ teaspoon black pepper (about 0.5 g)
- ½ cup (60 g) frozen peas, thawed
- ¼ cup (10 g) chopped fresh parsley, divided
- 1 tablespoon (15 ml) lemon juice
- ½ cup (50 g) grated vegetarian hard cheese, such as vegetarian Parmesan-style cheese, or mature cheddar
- 2 tablespoons (15 g) fine breadcrumbs
Instructions
- Heat the oven and prepare the marrow. Set the oven to 425°F (220°C). Lightly oil a large baking dish or rimmed baking sheet. Rinse and dry the marrow, trim off its ends, and cut it lengthwise in half. Scoop out the soft, seedy centre with a spoon, leaving a sturdy shell about ½ inch (1 cm) thick. Discard the seeds and stringy centre. If the marrow is unusually thick, remove a little extra flesh so there is room for the filling, but avoid cutting through the skin.
- Start roasting the shells. Set the halves cut side up in the dish. Sprinkle the cavities with a pinch of salt and roast for 20 minutes. This first bake begins softening the squash and lets some of its moisture escape. A very large or particularly firm marrow may need a few extra minutes at this stage; it should be starting to yield when pressed with a fork, not collapsing or fully soft.
- Make the filling while the marrow roasts. Warm 1 tablespoon (15 ml) olive oil in a large skillet over medium heat. Add the onion and carrot and cook for 5–6 minutes, stirring occasionally, until the onion is translucent and the carrot is beginning to soften. Stir in the garlic and tomato paste and cook for 1 minute. Keep the heat moderate so the garlic does not scorch.
- Season and bind the lentils. Add the drained lentils, chopped tomatoes, oregano, cumin, smoked paprika, salt and pepper to the skillet. Stir well and simmer uncovered for 5–7 minutes, until the mixture is thick rather than soupy. Fold in the peas, half the parsley and the lemon juice. Taste and adjust the salt, pepper or lemon. The filling should be savoury and moist, but it should hold together on a spoon; simmer it for another minute or two if the tomatoes have left it watery.
- Fill the roasted halves. Remove the marrow from the oven and carefully spoon off any liquid that has pooled in the cavities. Divide the lentil mixture between the two halves, mounding it slightly. Combine the grated cheese with the breadcrumbs and scatter the mixture over the top. If the halves do not sit level, make a small foil cradle around each one to keep the filling from sliding.
- Bake until tender and golden. Return the dish to the oven and bake for 25 minutes. The topping should be lightly browned and the marrow should be easily pierced through its thickest part with the tip of a knife. If the topping is colouring too quickly while the squash is still firm, loosely cover it with foil for the remaining time. If it is tender but the topping needs more colour, give it 2–3 minutes under the grill, watching closely.
- Rest and finish. Let the stuffed marrow stand for 5 minutes before cutting each half into portions. This brief rest helps the filling settle and makes the squash easier to serve. Sprinkle with the remaining parsley and offer extra lemon at the table if you like.
Tips
- Choose a sound, firm marrow. Look for unbroken skin and a squash that feels heavy for its size. Very mature marrow can be watery and have tough skin, so scoop out the seeds thoroughly and allow the initial roast to soften it. The skin is usually left on for baking and serving; remove it at the table if it remains too firm to enjoy.
- Keep the filling thick. Excess moisture is the main reason stuffed marrow becomes watery. Drain canned lentils well, simmer the tomato mixture until it clings to a spoon, and pour away liquid released in the squash’s cavity after its first bake. Avoid packing the filling into a pool of watery tomato sauce.
- Make the cheese vegetarian if needed. Some hard cheeses are made with animal rennet. Check the label for vegetarian suitability, or use mature cheddar. For a dairy-free version, omit the cheese and use extra breadcrumbs with a teaspoon of olive oil; the crust will be less cheesy but still crisp.
- Scale the bake to the squash. A smaller marrow or large zucchini may be tender sooner than the timings here suggest. Start checking early, and judge by the thickest part of the flesh rather than the browned topping. If using two small squash, divide the filling between them and check each separately.
Serving Suggestions
Serve the halves hot as a vegetarian main, allowing one half per person when the marrow is around 3–3½ pounds (1.4–1.6 kg). A crisp green salad with a sharp vinaigrette balances the soft squash and rich lentil filling. For a more substantial plate, add crusty bread to catch any tomato juices, or serve with boiled new potatoes, buttered rice or couscous. A spoonful of plain yogurt or thick Greek-style yogurt is a cool, tangy addition; keep it separate so the breadcrumb topping stays crisp. Put lemon wedges on the table, since a squeeze of fresh lemon brightens the lentils just before eating.
Variations
- Use a different squash. If whole marrow is unavailable, use two large zucchini, halved lengthwise, or a firm summer squash of similar size. Smaller pieces cook faster, so begin checking tenderness after 15 minutes of the first bake and again after 15 minutes with the filling.
- Change the pulses. Replace the lentils with 1½ cups (250 g) drained chickpeas or white beans, lightly mashed so the filling holds together. Chickpeas make the texture chunkier; white beans give a softer, creamier filling. Keep the tomato mixture thick in either version.
- Add more vegetables or spice. Stir in ½ cup (75 g) chopped mushrooms, cooked with the onion until their liquid evaporates, or add ¼ teaspoon chilli flakes with the spices. Chopped spinach can also go in with the peas; cook until wilted and squeeze away excess liquid first.
- Make it vegan or gluten-free. For a vegan topping, use breadcrumbs mixed with olive oil and omit the cheese, or choose a suitable plant-based alternative. For a gluten-free version, use certified gluten-free breadcrumbs. The filling itself is naturally free of bread, but check packaged ingredients if that matters for your meal.
Storage and Reheating
Let leftovers cool, then refrigerate them within 2 hours of cooking in a covered container. Store the stuffed marrow for 3–4 days. For easier reheating, cut the halves into portions before chilling; keep the pieces in a single layer if possible so the filling stays in place. The topping will soften in the refrigerator, but a hot oven can bring back some of its texture.
Reheat portions in an oven preheated to 350°F (175°C), loosely covered with foil, for about 20–25 minutes, or until hot throughout. Remove the foil for the last 5 minutes if you want to crisp the topping. A microwave also works: heat a portion on a microwave-safe plate in short intervals, turning or checking it between intervals, until steaming hot. The squash may become softer with microwave reheating. Freeze leftovers in a freezer-safe container for up to 2 months for best quality; thaw overnight in the refrigerator and reheat as above. Freezing can make the marrow softer, so it is best when texture matters less than convenience.
Frequently Asked Questions
What is marrow, and is it the same as zucchini?
Marrow is a mature type of summer squash, generally larger and more fully grown than the zucchini commonly sold in North American grocery stores. Its mild flavour makes it suitable for a savoury filling, though its size and water content mean it needs a little preparation. Large zucchini or another firm summer squash is a practical substitute, with a shorter cooking time if the pieces are smaller.
Do I have to peel the marrow before stuffing it?
No. The skin helps the halves keep their shape while roasting, so leave it on for this recipe. A young, tender marrow will usually have edible skin once cooked. On a very mature squash, the skin may remain chewy; serve the flesh and filling by scooping them out, or peel the cooked portion on the plate.
Can I prepare the stuffed marrow ahead?
Yes. You can cook the filling up to 2 days ahead and keep it covered in the refrigerator, then roast and fill the marrow on the day you plan to serve it. You can also assemble the roasted halves with cold filling, cover and refrigerate them for up to a day. Add about 5–10 minutes to the final bake if they go into the oven cold, and check that the centre is hot before serving.
Why is my stuffed marrow watery?
Marrow naturally releases water as it cooks, and canned tomatoes can add more. Roast the hollowed halves before filling, drain the liquid from their cavities, rinse and drain the lentils well, and simmer the tomato filling until it is thick. If the filling still looks loose, simmer it a little longer before spooning it into the squash rather than trying to fix excess liquid during the final bake.
Can I use dried lentils instead of canned?
Yes, but cook them separately first because the baking time is not long enough to soften dried lentils reliably. Simmer about ½ cup (100 g) dried brown or green lentils in water until tender but not mushy, then drain them well and measure out about 1½ cups (300 g) for the filling. Cooking times vary by lentil age and type, so follow the packet as a guide and avoid red lentils, which break down into a softer texture.
How can I tell when the marrow is done?
Push a small knife into the thickest part of the squash, avoiding the filling. It should slide in easily while the halves still hold their shape. If the knife meets firm resistance, cover the top loosely with foil and bake for another 5–10 minutes, checking again. The filling is already cooked before it goes into the squash, so the final check is mainly about the tenderness of the marrow and a hot centre.
Related
- Marrow Oat and Cheese Bake Recipe with Sharp Cheddar
- Marrow Pickle Recipe for a Tangy British-Style Relish
- Marrow Jam Recipe: A Bright, Tangy British Preserve
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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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