- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 162.3
- Total Fat: 7.8 g
- Cholesterol: 14.5 mg
- Sodium: 362.0 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 5.1 g
- Protein: 10.5 g
Italian style stuffed marrow.Submitted by: ANG_GRRR
IntroductionI have an allotment. Many of my recipes involve using up a glut... I have an allotment. Many of my recipes involve using up a glut...
1 tbsp olive oil
1 tbsp balsamic vinegar
swiss chard - large bunch, chopped
200g baby plum tomates, sliced
2 small onions (I used one red, one white)
2 cloves garlic
Italian herbs, salt and pepper to taste
1 pack low-fat mozzerella cheese.
Slice the marrow into rings then remove the soft central flesh. I cut them about 3 - 4 inches because of the height of my dish. Place in the baking dish.
Add the basil to the filling and salt and pepper to taste. Fill the marrow rings then top with a thin slice of mozzerella. Bake in a moderate oven for about 20-30 minutes or until the marrow is cooked.
Serves two as a main dish, four as a side.
As of writing I haven't tasted it but I'll let you know...
Number of Servings: 4
Recipe submitted by SparkPeople user ANG_GRRR.
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Thank you for reminding me of this recipe. I haven't used it since my children (now men) were young. I have an allotment and used to make this with savory (lots of pepper) ground mince added. I was surprised how enthusiastic my boys were about it. Works with marrows and overgrown courgettes. - 9/3/10