Every week when I shop for vegetables, I let my son choose one vegetable that he hasn’t seen before for us to cook and eat. He loves being able to choose, looking for obscure shapes and colours, and I find it makes him more willing to try it once we’ve cooked it.
This week he chose a marrow. It early in the season so they are small but also sweet, and inspired by a Nigel Slater recipe, I decided to stuff it with tomatoes, basil, thyme and cubed feta cheese and bake it (leave out the feta for a dairy free recipe).
It was full of flavour and served with thyme-baked lamb chops, got a big thumbs up from the boy!
I know I always say so, but it was delicious!
Baked stuffed marrow
- 1 marrow sliced into 3 inch pieces, seeds removed
- 1 handful cherry tomatoes, quartered
- 100g feta cheese, cubed (optional)
- 3-4 spring onions, finely sliced
- 2 tsp homemade roasted tomato pesto
- Few sprigs fresh thyme
- handful of basil leaves
- salt and black pepper to taste
- Drizzle olive oil, or a knob of butter
- Preheat oven to 200C
- Line a baking dish with baking paper (Ensure it is large enough to completely wrap the marrow)
- Place the marrow pieces on the baking paper, and drizzle with the oil or spot with the butter, and season with a little salt
- In a separate bowl, mix the tomatoes, spring onions, basil (shredded), some thyme, the pesto, and season with salt and pepper
- Spoon the mixture into the hollowed out marrow
- Seal the baking paper packet so that the marrow cooks in its own steam
- Place in the oven for 40-50 minutes
- Take out of the oven and push the feta cubes into the centre of each marrow piece with a little more thyme, reseal and return to the oven for 10 minutes
- Serve immediately and enjoy