Italian style stuffed marrow.

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Nutritional Info
  • 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

View full nutritional breakdown of Italian style stuffed marrow. calories by ingredient
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I 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...
Number of Servings: 4


    1 marrow.
    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.


Finely chop your onion and garlic and fry them in the oil until softenened. Add the tomatoes, italian herbs and allow them to soften on a low to moderate heat for about 10 minutes. Then add the swiss chard and balsamic vinegar and allow it to cook down for a little bit.

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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Member Ratings For This Recipe

  • 1 of 1 people found this review helpful
    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

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  • Sounds really good, making the most of your veggies :)
    I've never had marrow before, but I think I'll pick one up next shop. Thank you
    - 3/15/11

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  • gonna give this a go, modify a little as have spinach to use but no swiss chard - 8/18/09

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