POLOKWANE – Also known as courgette or zucchini, the marrow fruit is a member of the squash family.
Low in calories and boasting a delicate flavour and firm texture, marrows are delicious when sliced and lightly fried in butter or olive oil with garlic or fresh herbs.
This recipe by What’s for Dinner, however, adds a stuffing to the baby marrow.
Ingredients
- 4 baby marrows
- 30ml stork margarine
- 1 onion, finely chopped
- 1 yellow pepper, finely chopped (seeded)
- 1 red pepper, finely chopped (seeded)
- 3 cloves garlic, chopped
- 1 450g tin tomatoes, chopped
- 1 x KNORR Vegetable Stock Pot
- 15ml castor sugar
- 1 small bunch basil, chopped
- 50g mozzarella small, drained and diced
Method
- Preheat the oven to 180°C.
- Cut the baby marrow in half lengthways. Scoop out the middle of the baby marrow, roughly chop the scooped out flesh keep aside for later. Lay baby marrow halves on a baking tray.
- Heat the Stork Margarine in a saucepan over medium-high heat. Add the onion, peppers and reserved baby marrow flesh, cook for 5 minutes, until vegetables have softened. Add the garlic and cook for another 3 minutes, until starting to brown.
- Add the Knorr Vegetable Stock Pot, chopped tomatoes and sugar. Simmer over medium heat for 10-15 minutes, until thickened. Leave to cool.
- Add chopped basil and Mozzarella to the tomato sauce and spoon into hollowed out baby marrow halves.
- Bake for 10-15 minutes, until baby marrow has softened and cheese is bubbling.
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