A: Marrow is a mature courgette (zucchini), with a mild flavor and large size ideal for stuffing.

Q: Can I make this vegetarian?

A: Yes — substitute the meat with lentils, mushrooms, or plant-based mince.

Q: Do I need to peel the marrow?

A: No — the skin softens during baking, though very thick skin can be peeled in strips.

Q: Can I freeze stuffed marrow?

A: Yes — cool fully, then wrap and freeze for up to 2 months.

Q: What other fillings can I use?

A: Try spiced chickpeas, wild rice, feta and herbs, or leftover Bolognese.

Q: Why is my marrow watery?

A: Don’t overbake, and avoid overly wet fillings — simmer sauce down well.

Q: Can I make this ahead?

A: Yes — assemble in advance and bake just before serving.

Q: What herbs go well with marrow?

A: Oregano, thyme, parsley, basil, and mint all pair well.

Q: Can I cook this in slices instead of halves?

A: Yes — thick marrow rings can be filled and baked too.

Q: How do I know the marrow is cooked through?

A: It should be fork-tender and bubbling around the edges.

Medula recheada salgada com carne picada de ervas e molho de tomate

Savoury Stuffed Marrow with Herbed Mince and Tomato Sauce

Rated 2.9 stars by 8 users

Cuisine

British

Servings

Prep Time

15 minutes

Cook Time

40 minutes

Calories

360

Marrow is one of the most underrated seasonal vegetables, often overlooked for flashier cousins like courgettes or aubergines. But when prepared well, it's a stunning base for bold flavours.

This savoury stuffed marrow recipe transforms this humble gourd into a hearty, crowd-pleasing meal, perfect for making the most of a garden glut or farmers market haul.

The soft, mild flesh of the marrow pairs beautifully with a robust, tomato-based meat filling seasoned with herbs and smoky paprika. Baking the marrow softens it into a tender, almost silky texture that soaks up the flavours of the savoury sauce.

Topped with bubbling cheese and scattered with fresh herbs, this dish brings together rustic tradition and comforting warmth. It's budget-friendly, easy to adapt, and a clever way to reduce food waste. Whether you're feeding a hungry family or meal prepping for the week, this recipe brings marrow into the spotlight in the tastiest way.

Image of Savoury Stuffed Marrow with Herbed Mince and Tomato Sauce

Ingredients

1 large marrow (about 1kg), halved lengthways and seeds removed
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
500g minced beef or lamb
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 tablespoon tomato purée
400g can chopped tomatoes
Salt and pepper, to taste
100g grated cheese (cheddar or mozzarella)
Handful fresh parsley, chopped (optional)

View Cart (0) Checkout

Directions

Preheat oven to 190°C (375°F).
Scoop out some of the marrow flesh to create a cavity for stuffing. Chop the scooped-out flesh and set aside.
Heat olive oil in a large frying pan. Sauté onion and garlic until soft, about 5 minutes.
Add the minced meat and cook until browned. Stir in oregano, paprika, chopped marrow flesh, tomato purée, and canned tomatoes. Simmer for 15–20 minutes until thickened. Season to taste.
Place marrow halves in a baking dish. Spoon the filling evenly into the cavities.
Sprinkle grated cheese over the top.
Bake for 30–40 minutes, until the marrow is tender and the cheese is golden and bubbling.
Garnish with chopped parsley before serving.

Nutrition

Serving Size: 1
per serving: Calories; 360

Amount/Serving % Daily Value

Fat: 21 grams; 27%
Saturated Fat: 9 grams; 45%
Cholesterol: 70 milligrams; 23%
Sodium: 390 milligrams; 17%
Carbs: 15 grams; 5%
Protein: 28 grams
Sugar: 8 grams
Fiber: 3 grams; 11%

Dicas para medula recheada perfeita

Use uma medula firme e fresca para obter melhor textura.
Retire as sementes e um pouco de polpa para criar espaço para o recheio.
Pique e use a polpa retirada no recheio – sem desperdício!
Refogue a cebola e o alho lentamente para obter uma base mais doce e profunda.
Use páprica defumada para dar um toque de aquecimento.
Deixe o molho de carne ferver até engrossar – evite recheios escorrendo.
Adicione um punhado de arroz cozido ou lentilhas para aumentar o volume.
Experimente parmesão ralado ou Gruyère para uma cobertura de queijo mais intensa.
Cubra frouxamente com papel alumínio enquanto assa para evitar que o queijo doure demais.
As sobras reaquecem bem – guarde na geladeira por até 3 dias.

Sirva com sugestões

Pão crocante ou pão achatado de alho
Salada verde mista com vinagrete
Vegetais de raiz assados
Cuscuz ou trigo bulgur
Repolho roxo ou beterraba em conserva
Feijão verde cozido no vapor
Iogurte de ervas ou tzatziki
Purê de batata
Vinho tinto ou cerveja escura
Fatias de polenta assada

Perguntas frequentes

P: O que é uma medula?
R: A tutano é uma abobrinha (abobrinha) madura, de sabor suave e tamanho grande ideal para recheio.

P: Posso fazer isso vegetariano?
R: Sim – substitua a carne por lentilhas, cogumelos ou carne picada à base de plantas.

P: Preciso descascar a medula?
R: Não – a pele amolece durante o cozimento, embora a pele muito grossa possa ser descascada em tiras.

P: Posso congelar medula recheada?
R: Sim – deixe esfriar completamente, embrulhe e congele por até 2 meses.

P: Que outros recheios posso usar?
R: Experimente grão de bico apimentado, arroz selvagem, queijo feta e ervas ou sobras de bolonhesa.

P: Por que minha medula está aquosa?
R: Não asse demais e evite recheios excessivamente molhados – cozinhe bem o molho.

P: Posso fazer isso com antecedência?
R: Sim – monte com antecedência e leve ao forno antes de servir.

P: Quais ervas combinam bem com a medula?
R: Orégano, tomilho, salsa, manjericão e hortelã combinam bem.

P: Posso cozinhar em fatias em vez de metades?
R: Sim – anéis grossos de tutano também podem ser recheados e assados.

P: Como posso saber se a medula está cozida?
R: Deve estar macio e borbulhando nas bordas.

Chef's Recommendation

"A sharp knife is your best friend in the kitchen. For recipes like this, I always reach for my Chikashi chef knife - it gives me the control and precision I need for perfect results every time."

Chef's Note: A sharp knife not only makes prep work faster but also safer - dull knives require more pressure and are more likely to slip.

Discover why our Japanese-style knife sets are trusted by home cooks and professionals alike.

Shop Professional Knives →

De volta ao blog

Item adicionado ao seu carrinho

Medula recheada salgada com carne picada de ervas e molho de tomate

Savoury Stuffed Marrow with Herbed Mince and Tomato Sauce

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Nutrition

Nutrition

Upgrade Your Kitchen Tools

Dicas para medula recheada perfeita

Sirva com sugestões

Perguntas frequentes

Chef's Recommendation

País/região

Linguagem

Seu carrinho (0)

Savoury Stuffed Marrow with Herbed Mince and Tomato Sauce

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Nutrition

Nutrition

Upgrade Your Kitchen Tools

Dicas para medula recheada perfeita

Sirva com sugestões

Perguntas frequentes

Chef's Recommendation

Join 5,000+ Home Cooks Who Sharpen Their Own Knives

Related Blogs

Seu carrinho (0)