If you're in possession of a monster courgette try stuffing 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.
MEDITERRANEAN STUFFED MARROW
Serves 4
1
1. Preheat an oven to 180C.
2. Slice the marrow down the middle, scoop out and discard the large seeds, leaving an even shell.
3. 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.
4. Add the breadcrumbs, tomatoes, artichokes, rocket, feta, parmesan and half the parsley, mixing well.
5. 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.
6. Serve hot with a sprinkle of parsley.
