Kidney Bean and Mozzarella Stuffed Marrow

This kidney bean and mozzarella stuffed marrow is great recipe for using up one of those giant marrows. It's a great way to get your 5 a day too!

Course Main Course, Vegetarian

Cuisine International

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings servings

Calories 287kcal

Author Corina Blum

Ingredients

2 kg marrow (overgrown Zucchini)
1 yellow pepper diced
2 cloves garlic finely sliced
1 red chilli pepper sliced
400 g tin kidney beans drained and rinsed
400 g tin chopped tomatoes
1 teaspoon dried basil or use more fresh basil
125 g ball of mozzarella
80 g parmesan grated (optional)

Metric - US Customary

Instructions

Slice the marrow in half lengthwise and scrape out the seeds with a spoon.
Drizzle the insides of the marrow with a little olive oil and then roast in a pre-heated oven at 180C for 45-60 minutes. The marrow should be soft when it comes out.
Prepare the filling by cooking the pepper in a little oil until soft then add the garlic and chilli pepper. Cook for a couple more minutes then add the kidney beans and the tinned tomatoes. Bring to the boil then simmer for 10 minutes.
Roughly chop the mozzarella and put it inside the marrow. Then fill the marrow with the tomato and kidney bean mixture. Top with a little parmesan.
Bake in the oven for another 30 minutes.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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