They say you should never turn your back on a zucchini plant. While a delicious addition to salads and stir fries, they do have a habit of growing rapidly into an unmanageable size if not plucked at their prime.
If you happen to have neglected your plant for a few days and find yourself with a giant gourd or two, here’s an easy dinner recipe to make the most of all that fleshy fruit.
Bolognese stuffed marrow
What you need
A big overgrown marrow
A packet of mince (meat or vegetarian)
A chopped onion
A few crushed garlic cloves
Olive oil
A tablespoon of tomato paste
Seasoning as required
Fresh, chopped herbs (if available)
What to do
- Heat your oven to 180℃
- Slice the marrow in half long ways and scoop out the pithy, seedy middle, leaving a cavity down the centre. Place the halves skin-down on an oiled baking tray.
- Make a bolognese sauce. Start with the garlic in olive oil at medium heat, adding the onion and mince. Once the mince is browned add tomato paste. Add any seasoning you see fit such as salt and pepper, stock powder and/ or a splash of Worchester sauce.
- Scoop the sauce into the marrow halves, filling the two cavities. Add a little grated cheese on the top if you like.
- Bake for around half an hour. The marrow should appear softened and moist, while the filling should be crispy on the top.
- Cut into pieces garnish with fresh herbs (if you have them). Serve with warm Italian-style bread if desired to mop up the saucy goodness.
