Marrows have a fairly short season in the autumn as are simply courgettes left to grow larger on the plant. They don’t have a huge amount of flavour but make a great blank canvas for a meal. Like courgettes, you can spiralise to use as a pasta alternative, and as in this recipe, they are superb for stuffing and baking. This is also a great recipe for using up home grown tomatoes which have failed to ripen at the end of the summer. Green tomatoes are perfectly safe to eat but not nearly as sweet.
¼ of an onion
100g tomatoes (red or green or a mixture)
Heaped teaspoon of marjoram (preferably fresh)
60g quinoa (dry weight)
60g green lentils (dry weight)
50g black olives (chopped)
30g sun dried tomatoes
2 tsp olive oil (or the oil the sun dried tomatoes were in)
1 small fresh chilli (adjust according to chilli strength and your taste)
Oil and salt to cook
Rinse the quinoa and lentils and put in a saucepan with three times their volume of water. Bring to a simmer and cook for about 20 minutes until soft and most water has been soaked up. Drain any excess water then put aside.
Whilst cooking, blend together the sundried tomatoes, olive oil and chilli to make a paste. Refrigerate until needed.
Preheat the oven to 170C.
Cut the marrow in half length-ways and scoop out the flesh, discarding seeds if they are large – leave enough edge to keep a firm structure for the marrow shells.
Finely chop the onion and chop up the tomatoes and half of the marrow flesh (you don’t need the rest so use for soup or vegetable stock), and put all three in a chef’s pan with the marjoram, a drizzle of oil and pinch of salt. Fry until softened then mix in the olive.
Mix together the quinoa, lentils and vegetable mix and stuff into the marrow shells. Top with the sundried tomato paste.
Bake for 30-40 minutes, until the marrow has softened but is not falling apart.
Vegetarian, vegan, plant based, dairy free, gluten free, Main