Spanish Stuffed Marrow

I personally don’t mind finding a zucchini “club” in the garden – I look at them and think, “Yum! Zucchini bread!” But that’s not the only use for an overgrown zucchini. A friend whose husband is British said she splits the “marrow” (the British term for a huge zucchini) lengthwise and scoops out the seedy part, then fills the zucchini shell with a meat mixture. Here’s a recipe from the BBC “Good Food” website.

1 marrow (large zucchini)
1 Tbsp olive oil
1 onion, diced
2 garlic cloves, crushed
1 lb chorizo, chopped
1 tsp smoked paprika
1/2 tsp cayenne pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
2 cups chopped tomatoes
1/2 cup roasted red peppers
2 Tbsp chopped parsely
1/2 cup fresh breadcrumbs
1/2 cup grated cheese (the recipe calls for Manchego, but you could substitute Romano or Parmesan)

Heat oven to 400 degrees. Cut the marrow in half lengthwise and scoop out the seeds. Put the halves, cut side up, in a roasting tin and season. Heat the oil in a skillet; add onions and sweat them until tender. Add garlic, chorizo, spices, and dried herbs. Cook for a few minutes, then add tomatoes and red peppers. Turn heat to low and simmer for 10 minutes. Stir in parsley. Spoon meat mixture into marrow halves. Cover with foil and bake for 30 minutes. Sprinkle with breadcrumbs and cheese; cook for an additional 10 minutes, or until crumbs are crispy and golden and the marrow is tender.


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