I love nothing more than lifting up the large green leaves of my courgette plants in late summer to see what’s hiding beneath. If it's a monster courgette, don’t throw it out. Instead, make soup for the freezer or, as I have done here, stuff it. By scooping out the fleshy inside, the marrow works as a great vessel to hold this Mediterranean beef mix. Serve with a salad and if there’s any left over, it’s delicious the next day.
|1||Marrow, approx. 30cm (Main)|
|2 Tbsp||Olive oil|
|3 cloves||Garlic, crushed|
|400 g||Beef mince (Main)|
|1 tsp||Smoked paprika|
|1 pinch||Chilli flakes|
|2 cups||Tomato passata (Main)|
|½ cup||Fresh breadcrumbs|
|½ cup||Sundried tomatoes, chopped (Main)|
|½ cup||Artichoke hearts, chopped, optional|
|100 g||Feta, crumbled|
|½ cup||Grated parmesan cheese (Main)|
|½ cup||Chopped parsley|
|2 Tbsp||Oil, for drizzling|
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- Preheat an oven to 180C.
- Slice the marrow down the middle, scoop out and discard the large seeds, leaving an even shell.
- Heat the oil in a frying pan. Add the onion and garlic, cooking for a few minutes to soften. Add the mince and cook until lightly browned. Add the paprika, thyme, oregano and chilli flakes, stirring through. Add the passata and cook for 8 minutes until the mixture is thick and delicious. Pour into a large bowl.
- Add the breadcrumbs, tomatoes, artichokes, rocket, feta, parmesan and half the parsley, mixing well.
- Place the marrow into a large lined baking dish. Fill the two halves with the savoury mixture. Drizzle over the oil. Pour 1 cup of water around the base, cover dish tightly with tinfoil and bake for 40 minutes. Stick a skewer into the marrow to see if it is cooked — it should be soft. If not, continue to cook for another 10 minutes or until softened.
- Serve hot with a sprinkle of parsley.