Vegan Stuffed Marrow with Lentils and Herby Breadcrumbs

This vegan stuffed marrow is a British-style baked dish: tender marrow halves filled with lentils, brown rice, vegetables and herbs, then topped with crisp breadcrumbs. The savory filling makes good use of the scooped-out flesh, while a short first bake helps the marrow turn tender without becoming watery.

Ingredients

2 medium marrows, about 4–4½ lb (1.8–2 kg) total
2 tbsp olive oil (30 ml), divided
1 medium yellow onion, finely diced, about 1 cup (150 g)
1 small carrot, finely diced, about ½ cup (60 g)
8 oz brown or cremini mushrooms, finely chopped (225 g)
2 garlic cloves, minced (about 2 tsp or 6 g)
1 cup chopped marrow flesh, taken from the vegetables (about 150 g)
1½ cups cooked brown or green lentils (about 300 g drained)
1 cup cooked brown rice (195 g)
½ cup passata or plain crushed tomatoes (120 ml)
1 tsp dried thyme (1 g)
½ tsp smoked paprika (1 g)
½ tsp fine salt (3 g), plus more to taste
¼ tsp black pepper (about 0.5 g), plus more to taste
¼ cup chopped fresh parsley, divided (about 15 g)
1 tsp finely grated lemon zest (about 2 g)
½ cup plain dry breadcrumbs (30 g)
2 tbsp nutritional yeast (10 g), optional
1 tbsp lemon juice (15 ml)

Instructions

Heat the oven and prepare the marrow. Set a rack in the center of the oven and preheat it to 400°F (200°C). Rinse and dry the marrows. Trim off the stem ends, then cut each marrow lengthwise in half. If a marrow is too long for your baking dish, cut the halves crosswise into shorter sections as well. Use a spoon to scrape out the soft, seedy center, leaving a sturdy shell about ½ inch (1 cm) thick. Chop the usable flesh and measure 1 cup (150 g) for the filling. Discard the large, watery seed core.
Give the shells a head start. Arrange the marrow halves cut side up in a large baking dish or on a rimmed baking sheet. Brush the cut surfaces with 1 tablespoon (15 ml) of the olive oil and season with a small pinch of the measured salt and pepper. Bake for 12–15 minutes, until the flesh is beginning to soften but the shells still hold their shape. If the halves wobble, trim a thin strip from the rounded underside so they sit steadily; avoid cutting through the skin.
Cook the filling while the marrow bakes. Warm the remaining 1 tablespoon (15 ml) olive oil in a large skillet over medium heat. Add the onion and carrot and cook for 4–5 minutes, stirring occasionally, until the onion is translucent and the carrot is starting to soften. Stir in the mushrooms and cook for another 4–5 minutes. They will release moisture at first; keep cooking until most of it has evaporated and the mushrooms no longer look wet.
Add the marrow and seasonings. Stir in the garlic and chopped marrow flesh and cook for 2 minutes, just until fragrant and softened. Add the lentils, cooked rice, passata, thyme, smoked paprika, salt and pepper. Mix thoroughly and simmer for 3–4 minutes, stirring so the mixture heats evenly and the tomato coats the grains and lentils. Take the skillet off the heat, then stir in half the parsley, the lemon zest and lemon juice. Taste and adjust the salt or pepper. The filling should be moist enough to hold together, but not soupy; simmer it briefly longer if liquid pools in the pan.
Fill and top the shells. Remove the partly baked marrow from the oven. Divide the lentil mixture between the halves, packing it in gently and mounding it slightly. Mix the breadcrumbs with the optional nutritional yeast and the remaining parsley. Sprinkle the mixture evenly over the filling. For a more golden top, lightly mist or drizzle the crumbs with a little oil; this is optional.
Bake until tender. Return the dish to the oven and bake for 20–25 minutes. The breadcrumb topping should be lightly browned, and a small knife should slide into the thickest part of the marrow flesh with little resistance. If the topping browns before the marrow is tender, loosely cover the dish with foil and continue baking for a few minutes. If it is tender but the crumbs remain pale, use the broiler briefly, watching closely so they do not burn.
Rest and serve. Let the stuffed marrow rest for 10 minutes so the filling settles and the pieces are easier to lift. Cut each half into portions if needed, and serve warm with any browned crumbs from the dish.

Tips

Choose a marrow that fits your pan. Marrows vary greatly in size. Two medium ones weighing about 4–4½ pounds (1.8–2 kg) together suit a standard large baking dish. If yours are much larger, cut them into shorter sections and allow extra baking time; very small zucchini can be used, but will need less time and hold less filling.
Keep the shell intact. Scrape out the seed core, but do not hollow the flesh down to the skin. A shell around ½ inch (1 cm) thick supports the filling and is less likely to split. The center can be watery, so cook the chopped flesh with the mushrooms until excess moisture has evaporated.
Use ready-cooked lentils and rice. This recipe assumes both are cooked before they go into the skillet. Canned lentils are convenient: drain and rinse them, then measure about 1½ cups (300 g). If cooking lentils from dry, start earlier and drain them well. Leftover rice works too, provided it has been stored safely and is reheated thoroughly in the dish.
Adjust the topping to what you have. Plain breadcrumbs give a light crunch; panko makes a coarser, airier crust. Nutritional yeast adds a savory, slightly nutty note but is optional. For gluten-free servings, use certified gluten-free breadcrumbs and check that the other packaged ingredients meet your needs.

Serving Suggestions

Serve the stuffed marrow as a generous main course, with one half per person and a crisp green salad dressed with lemon or vinegar. For a more substantial plate, add steamed green beans, roasted carrots or a simple side of peas. The lentils and rice make the filling satisfying on its own, so keep richer sides modest if you want the vegetable and herb flavors to stand out.

A spoonful of tomato sauce or passata warmed with a pinch of salt makes an easy accompaniment, especially if the marrow is large and the filling has browned at the edges. You can also serve a bowl of extra chopped parsley at the table. For a casual meal, cut the baked halves into thick slices and bring them to the table in the baking dish; use a broad spatula to support the tender base as you lift each portion.

Variations

Change the grain: Replace the cooked brown rice with 1 cup (about 185 g) cooked quinoa, couscous or bulgur. Quinoa keeps the filling fluffy, while couscous or bulgur gives it a softer texture. For a grain-free version, use an additional ¾ cup (150 g) cooked lentils and add a handful of chopped walnuts for texture.

Use different beans or vegetables: Replace the lentils with the same amount of drained cannellini beans or chickpeas, lightly crushed so they mix with the rice. Finely diced red pepper can stand in for the carrot, and chopped spinach can be stirred in at the end of cooking; let it wilt and cook off any liquid before filling the shells.

Make the flavor warmer or brighter: Add ½ teaspoon (about 1 g) ground cumin with the paprika for a gently earthy note, or stir in 1 tablespoon (15 ml) chopped capers for a sharper, briny filling. A small handful of chopped olives also works, but reduce the added salt because olives and capers are already salty. Keep the lemon juice to taste so it lifts rather than overwhelms the lentils.

Make the topping nutty: Replace up to half the breadcrumbs with finely chopped walnuts or pumpkin seeds. Mix them with the crumbs before sprinkling over the filling, and check the top early since nuts can brown faster. This gives extra crunch without changing the basic cooking method.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking. Store the portions in a covered container for 3–4 days. If you expect leftovers, it is often easier to cut the marrow into portions before chilling, rather than trying to lift a whole stuffed half once it has softened. Keep any extra sauce in a separate covered container.

For best texture, reheat portions in a baking dish at 350°F (175°C), loosely covered with foil, for about 15–20 minutes, or until hot throughout; uncover for the final few minutes to re-crisp the topping. Smaller pieces may take less time. A microwave also works: cover the portion loosely and heat in short bursts, though the crumbs will soften. Reheat only the amount you plan to eat. Freeze cooled portions in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator and reheat until piping hot. The marrow may be softer after freezing, but the filling will remain usable.

Frequently Asked Questions

What is marrow, and can I use zucchini instead?

Marrow is a mature summer squash, typically larger and thicker-skinned than the small zucchini commonly sold in US grocery stores. Large zucchini or courgettes are a practical substitute. Choose ones wide enough to hold filling, scoop out the seedy center and start checking for tenderness a little earlier if they are smaller than the marrows in the recipe.

Do I need to peel the marrow?

No. The skin helps the halves keep their shape as they bake, and it is usually tender enough to eat when the marrow is cooked. Wash and dry it before cutting. If the skin on an unusually large marrow is very tough, you can peel a few narrow strips from the underside to help it sit flat, but leave most of the skin in place.

Can I make the filling ahead?

Yes. Cook the lentil and rice filling up to 2 days ahead, cool it promptly, and refrigerate it in a covered container. For the best result, prepare and bake the marrow close to serving time: fill the partly baked shells with the chilled mixture and expect the final bake to take a few extra minutes. The topping is crispest when added just before baking.

How do I stop stuffed marrow from turning watery?

Remove the large seed core, avoid leaving a deep pool of liquid in the shell, and cook the mushrooms and chopped marrow until their released moisture has mostly evaporated. Use drained lentils and cooked rice rather than adding extra liquid. If the filling looks loose, simmer it for another minute or two before stuffing the shells.

Can I prepare this without rice?

Yes. Use cooked quinoa, another cooked grain or extra lentils in place of the rice. Keep the total amount of filling close to the quantity in the recipe so the shells are not overfilled. If you leave out rice without replacing it, the filling will be looser and there may not be enough to fill both halves generously.

More recipes to cook

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

Spotted an error? Tell us and we will correct it (corrections policy).