Vegetarian stuffed marrow is a British-style baked dish: a large marrow is halved, filled with rice, lentils, tomato and herbs, then roasted until tender. The savoury filling balances the marrow’s mild flavour, and the halves make an easy centrepiece for a family meal; versions vary, so you can adjust the herbs and cheese to suit what you have.
Ingredients
- 1 medium-large marrow, about 2¾ lb (1.25 kg), washed
- ¾ cup (145 g) long-grain rice
- 1 tablespoon (15 ml) olive oil
- 1 medium onion, about 5 oz (150 g), finely diced
- 1 medium carrot, about 3½ oz (100 g), finely diced
- 2 garlic cloves, finely chopped
- 1½ cups (270 g) cooked brown or green lentils, drained; from a tin or cooked from dry
- 1 cup (240 ml) chopped tomatoes, canned or fresh
- ½ teaspoon (1 g) dried oregano
- ¼ teaspoon (0.5 g) dried chilli flakes, or less to taste
- ½ teaspoon (3 g) fine salt, plus salt for the rice water
- ¼ teaspoon (0.5 g) freshly ground black pepper
- ⅓ cup (15 g) chopped fresh parsley, plus a little extra to serve
- ½ cup (50 g) finely grated vegetarian hard cheese, such as a vegetarian Parmesan-style cheese
- ½ cup (120 ml) water or vegetable stock, for the baking dish
Instructions
- Heat the oven and prepare the marrow. Set the oven to 375°F (190°C). Rinse the marrow, trim off the stem end and cut it lengthwise in half. Use a spoon to scoop out the seeds and the soft, stringy centre, leaving a sturdy border about ½ inch (1 cm) thick. Discard the seeds, or save them for compost. If the halves rock on the board, slice a very thin strip from their curved undersides so they sit steadily; avoid cutting through the flesh.
- Part-cook the rice. Bring a saucepan of salted water to the boil. Add the rice and cook according to the packet directions until just tender, usually 12–15 minutes. Drain it well. It will bake again inside the marrow, so it should be cooked but not mushy. If your packet gives a different time, follow it and drain as soon as the grains are tender.
- Make the filling. While the rice cooks, warm the olive oil in a large frying pan over a medium heat. Add the onion and carrot and cook for 5–7 minutes, stirring occasionally, until softened but not browned. Stir in the garlic and cook for 30 seconds. Add the lentils, chopped tomatoes, oregano, chilli flakes, salt and pepper. Simmer for 3–4 minutes, stirring, until the tomato mixture looks thick rather than watery.
- Combine and season. Take the pan off the heat. Fold in the drained rice and chopped parsley, then taste a small spoonful and add more salt or pepper if needed. Stir in about half the grated cheese. The mixture should hold together loosely on a spoon. If it seems very dry, mix in a tablespoon of water; if it is wet, let it stand for a minute so the rice can absorb some liquid.
- Fill the marrow. Arrange the marrow halves cut-side up in a baking dish that fits them snugly. Divide the rice and lentil mixture between the hollows, mounding it slightly without compressing it. Pour the water or vegetable stock into the dish around the marrow, not over the filling. Sprinkle the remaining cheese over the tops.
- Bake until tender. Cover the dish loosely with foil and bake for 30 minutes. Remove the foil and bake for a further 20 minutes, until the marrow flesh is easily pierced with the tip of a knife and the cheese is lightly golden. If the marrow is still firm, continue baking in 5-minute increments, checking the thickest section each time.
- Rest and serve. Leave the dish to stand for 5 minutes so the filling settles and the marrow is easier to portion. Lift each half carefully onto a serving plate, spooning any soft tomato juices from the dish over the filling. Finish with the extra parsley and serve hot.
Tips
- Choose a sound marrow. Look for firm skin without soft patches, deep cracks or shrivelling. A marrow around 1.25 kg fits this amount of filling well. A much larger one may need extra baking time, while a smaller one can be filled with any surplus mixture and baked in a separate ovenproof dish.
- Keep the filling fairly dry. Watery filling can make the marrow release too much liquid and leave the rice soggy. Simmer the tomatoes until thick, drain the rice thoroughly and avoid pouring stock over the stuffing. The liquid in the bottom of the dish helps the marrow cook without soaking the filling.
- Use what is convenient for the lentils. Tinned lentils are quick; rinse and drain them well before measuring. If cooking lentils from dry, prepare them ahead and use 1½ cups (270 g) cooked. Red lentils become soft and creamy, so they work in a pinch but make the filling less distinct in texture.
- Check cheese suitability. Some traditional hard cheeses use animal rennet and are not vegetarian. Choose a clearly labelled vegetarian hard cheese, or leave it out and use a few tablespoons of toasted breadcrumbs for a crisp top.
Serving Suggestions
Serve a stuffed marrow half as a main course, or cut each half crosswise into portions for a shared table. A crisp green salad with a sharp lemon or vinegar dressing is a useful contrast to the soft, savoury filling. For a more substantial plate, add steamed green beans, broccoli or peas, and offer crusty bread to mop up the tomato juices. A spoonful of plain yoghurt or a simple tomato relish can be served alongside, rather than on top, so the browned cheese stays crisp. If serving several people with different appetites, slice the marrow after its short rest and let everyone choose a portion.
Variations
Change the grains: Replace the rice with ¾ cup (150 g) dry quinoa, cooked according to its packet directions, or with about 2 cups (300 g) cooked bulgur wheat. Both give a slightly different, more textured filling. Drain cooked grains well before mixing them in.
Make it without lentils: Swap the lentils for 1½ cups (240 g) drained chickpeas, roughly chopped, or for 1½ cups (225 g) cooked white beans. Chickpeas give a firmer bite; white beans make a softer, creamier filling. If using beans, taste and adjust the seasoning because they can be milder than lentils.
Add more vegetables: Finely diced red pepper or chopped mushrooms can be cooked with the onion and carrot. Use about 1 cup (150 g) in total and cook until any released moisture has evaporated before adding the tomatoes. A handful of baby spinach can be stirred into the hot filling at the end.
Alter the herbs and topping: Use fresh thyme or basil instead of oregano, or add ½ teaspoon (1 g) ground cumin for a warmer flavour. For a dairy-free version, omit the cheese and finish with breadcrumbs tossed with a teaspoon of olive oil. The top will be crisp rather than cheesy.
Storage and Reheating
Let leftovers cool briefly, then refrigerate them within 2 hours of cooking in a covered container. They keep for 3–4 days in the refrigerator. For easier storage, cut the marrow into portions and pack the filling with each piece; avoid leaving the cooked dish at room temperature for extended periods.
Reheat individual portions in a covered ovenproof dish at 350°F (175°C) until steaming hot throughout, usually 20–25 minutes from chilled. Add a spoonful of water to the dish if it looks dry. In a microwave, cover loosely and heat in short bursts, turning the portion if practical. For food safety, leftovers should reach 165°F (74°C) when checked with a food thermometer. You can freeze cooked portions in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator and reheat as above. The marrow may be softer after freezing, but the filling remains useful for a quick meal.
Frequently Asked Questions
Do I need to peel a marrow before stuffing it?
No. The skin helps the halves keep their shape as they bake, and it is not necessary to peel a typical marrow. Wash it well and remove any tough stem. If the skin is unusually tough, the marrow is very mature, or you simply prefer not to eat it, scoop the cooked flesh away from the skin when serving.
Can I prepare stuffed marrow ahead of time?
Yes. Cook the rice and filling, then refrigerate them separately in covered containers for up to a day. You can also assemble the filled marrow and refrigerate it, covered, for several hours before baking. Add a little extra time if it goes into the oven cold, and check that the centre is piping hot before serving. Do not leave the assembled dish at room temperature while waiting.
Why has my stuffed marrow turned watery?
Marrow contains a lot of moisture, and an overripe one can release more as it cooks. Simmer the tomato mixture until thick, drain the rice and lentils well, and use only the measured water in the bottom of the dish. If the finished dish has liquid around it, lift out the portions with a slotted spatula and spoon the juices over them sparingly.
Can I use courgettes instead of marrow?
Yes, but the cooking time will be shorter because courgettes are smaller and usually more tender. Halve them lengthwise, scoop a shallow channel and fill. Bake at the same temperature, checking after about 20 minutes; they are ready when tender but still hold their shape. You may need several courgettes to use all the filling.
Can I make this recipe vegan?
Yes. The rice, lentils and vegetables are already plant-based. Leave out the cheese and top with olive-oil-coated breadcrumbs, or use a vegan cheese that melts well. Check that any stock you use is vegan, and expect the topping to brown differently from dairy cheese.
How can I tell when the marrow is cooked?
Push the tip of a small sharp knife into the thickest part of the flesh, away from the filling. It should slide in easily, while the marrow still holds its shape when lifted. If it meets resistance, return the dish to the oven for another 5 minutes and test again.
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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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