Stuffed Marrow with Cheese Sauce

Super Stuffed Marrow with Cheese Sauce from Supper in the Suburbs

Stuffed Marrow with Cheese Sauce is a real family favourite. Find out why below.

Updated!

First posted in 2012, this recipe has had a couple of makeovers. What first started as a super lazy family dinner has become a little more refined so I’ve decided to update the blog post and photos too!

Recipe for Stuffed Marrows with Cheese Sauce fromSupper in the Suburbs

Seasonal cooking

This recipe isn’t one cooked all year round in our house. It is truly seasonal. My parents have a vegetable patch which I lovingly dug for them when I still lived at home. Amongst other things, they’ve tried growing onions (good), spinach (great) but the vegetable that always grows to extreme proportions is the marrow.

I have some hilarious photos of me with marrows as long as my arms, which stand as tall as my hip level! For nostalgia’s sake here’s one taken earlier (circa 2013).

This year was no exception, and my parents have harvested 7 or 8 huge marrows and we were the lucky recipient of 2 of them. Whilst the first one got chopped up and added to all sorts of different dinners, the second was reserved for my Stuffed Marrow with Cheese Sauce. A wonderful seasonal recipe that can easily feed a family of 4 – 6 people. The best bit? Even the fussiest of eaters will be happy to eat such a vegetable heavy meal when served with this silky smooth cheese sauce.

Super Stuffed Marrow with Cheese Sauce from Supper in the Suburbs

The recipe

Stuffed Marrow with Cheese Sauce

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours

Yield: 4 portions

Ingredients

  • 1 large marrow
  • 500g beef mince
  • 1 large white onion
  • 1 small carrot
  • 6 mushrooms
  • 1 clove of garlic
  • 400g tinned tomatoes
  • 1 beef stock cube
  • Salt and pepper
  • 1 tbsp of butter
  • 1 tbsp plain flour
  • 750ml milk
  • Half a block of cheddar cheese (grated)

Instructions

  1. Slice the marrow into rounds roughly 1.5inches thick.
  2. Scoop the seeds out of the middle so they make ‘O’ shapes.
  3. Place on a lightly oiled baking tray.
  4. Score the marrow deep so that it cooks all the way through and place in the middle of an oven at gas mark 5. This will take at least 30 mins.
  5. When the marrow has been cooking for at least half the time, begin frying off the mince in a large pan. When the mince has browned, add the chopped onion and garlic, and let them soften.
  6. Next grate in the carrot and continue to fry for a further five mins before adding the mushrooms.
  7. Once all the veg has begun to cook pour over the tinned tomatoes and stock cube, season and allow it to simmer for 10mins.
  8. When it has reduced down to a thick saucy consistency, take the marrow out of the oven and spoon the mince sauce into the hollowed out marrow.
  9. Place this back into the oven for another 20 mins
  10. Whilst the marrow finished cooking, melt the butter in a pan before adding the flour. Mix this into a smooth paste before adding the milk a splash at a time.
  11. Each time you add more milk, ensure that the paste remains smooth. It will eventually become a thick sauce.
  12. Once it has reached the consistency of a sauce, add the grated cheese and stir.
  13. Allow the cheese to melt throughout the sauce before leaving to heat through slowly.
  14. Make sure you stir the sauce often so no lumps form.
  15. Once the marrow and mince mixture has cooked cut each half in half again and serve alongside a jug of cheese sauce!
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://supperinthesuburbs.com/2015/09/15/stuffed-marrow-with-cheese-sauce/

Whilst I’ve suggested you cut the marrow into disks before taking out the seeds, you can of course slice the marrow in half length ways and scoop out the seeds before stuffing to make two large stuffed marrow boats. This is perhaps the lazier way but the marrow will take a little longer to cook in the oven. It’s also not quite as easy to plate up beautifully but lets be honest – in the middle of the week that’s hardly a priority!

If you like this then try…

Hopefully my parents will be able to harvest a few more marrows before September is out. They might not be the whopper you see above but they will do Jon and I perfectly. If you’ve enjoyed this recipe then perhaps you’ll like these other stuffed vegetable recipes from some of my favourite UK bloggers:

Do you have a vegetable patch in your garden? Or perhaps an allotment? I’d love to hear your recommendations for using a glut of marrows.

17 comments

  1. I don't think I've ever tried marrow before – although I love almost any squash. This recipe sounds delicious and I love that you took the time to stuff these. Unfortunately, due to the canned tomatoes, this recipe cannot be included as part of Made with Love Mondays (as ingredients from cans are prohibited). Please see the Ingredient Restrictions section of the challenge and let me know if you have any questions. Thanks so much for sharing the recipe and I hope you'll have an opportunity to participate in the future…

  2. Aww woopsy daisy I must've missed that one! Sorry about that! Do give marrow a try though, it's one of my favourite vegetables! It's got a delicious creamy-sweetness about it that is quite hard to describe 🙂

  3. Hi Emma, Writing from the US, and not sure what a marrow is? Would that be the same as Zucchini? When I first saw the recipe, I thought of bone marrow, ha! Then I checked out your recipe and discovered that is was a type of squash. I am so enjoying the menus and recipes from so many English cooks on Menu Planning Monday.

    1. Hi Gen! Thanks for stopping by! A marrow is very similar to a zucchini. Taste the same except it’s much larger! Hope that helps. I also have a recipe for stuffed butternut squash which you may enjoy!

    1. They are pretty spectacular aren’t they Ceri! I miss having a vegetable garden can’t wait til I have a home. No flowers for me just tasty home grown produce!

    1. Thanks Andrea. You should be able use any hard cheese in this recipe – I’ve used red Leicester and gouda for example . You might find you need a little more flour to help thicken as the parmesan doesn’t melt quite the same as cheddar. I’d be interested to see how you get on swapping the two cheeses!

  4. Emma! I admit that I too had never heard of marrow as a vegetable before reading your lovely post! I thought bone marrow too but now I see that marrows are HUGE zucchini! Wow! Indeed they are rather big but I’m sure they are full of deliciousness! Your recipe looks scrumptious and sure to please anyone with the yummy ingredients.
    My parents used to have a vegetable garden and would have tons of zucchini at the end of the summer. My mom would cut them in small pieces, add them to tomato sauce and then sprinkle in fennel seeds to the sauce…It gave the sauce an interesting flavor and the zucchini were often used up that way!
    Thanks for sharing this great post with us !
    *Lia

    1. What a lovely suggestion Lia! We also put zucchini (or courgette as we call it) into pasta sauce but I’ve never tried it with fennel. It sounds delicious 🙂 thanks for sharing. X

  5. I’ve not cooked much at all with marrow. Not really the kind of thing you get in a supermarket and need to count on getting one from someone with an allotment. My daughter loves a cheese sauce so this could be a cunning way of getting her to eat veg!

    1. Hi claire. This is definitely a good way of making kids eat veggies! No one can say no to cheese sauce 😉 I hope she likes it!

Leave a Reply

Your email address will not be published. Required fields are marked *