Marrows are like big courgettes, and often overgrown courgettes (like the one in the pic below) are a fantastic substitute. Just hollow out the seeds and fill with something delicious. Here it is filled with lentils, tomatoes and basil, then topped it with a mature cheddar cheese.
Marrows are traditionally grown in the UK. There are competitions to see who has grown the biggest! They are very like courgette but have a firmer skin. They are often served with meat, chopped and cooked in the Sunday roast meat juices or stuffed with a ragu. This recipe is a take on stuffing them with a vegetarian ragu – and it really is tasty. You need to use good quality sweet tomatoes for this one. If lacking those, you can always build more flavour by adding a cooked red pepper from a jar and teaspoon of hot paprika.
Lentil and tomato stuffed marrow
- 1 marrow or overgrown summer squash
- 200 g lentils (I used a mix of black and brown, but any but red will work well)
- 2 tbsp olive oil
- 1 onion chopped
- 3 garlic cloves crushed
- 500 g cherry tomatoes halved
- 2 tbsp balsamic vinegar
- 1 tbsp sugar
- 1 tsp salt
- 100 g cheddar cheese
- 10 g basil leaves torn
- Preheat the oven to 180 degrees C.
- Place the lentils in some water and bring to the boil. Simmer for 30 minutes until soft.
- Meanwhile heat the oil and cook the chopped onion until soft. Add the crushed garlic and stir until fragrant.
- Add the halved tomatoes and stir until they begin the break down. Once most of the tomatoes have released their contents add the drained lentils, sugar, vinegar and salt.
- Slice the marrow into 5 cm slices and hollow it by spooning out and discarding the seeds. Replace the seeds with the lentil mixture and top with grated mature cheddar cheese.
- Place in a preheated oven for 30 minutes, until the cheese is golden brown.