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Stuffed Baby Marrow

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

0.0g

Energy (kJ)

0kJ

Energy (kcal)

0kcal

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0.0g

0kJ

0kcal

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg

  • 4 baby marrows
  • 30ml stork margarine
  • 1 onion, finely chopped
  • 1 yellow pepper, finely chopped (seeded)
  • 1 red pepper, finely chopped (seeded)
  • 3 cloves garlic, chopped
  • 1 450g tin tomatoes, chopped
  • 1 KNORR Vegetable Stock Pot
  • 15ml castor sugar
  • 1 small bunch basil, chopped
  • 50g mozzarella small, drained and diced
  • 1 Preheat the oven to 180°C.
  • 2 Cut the baby marrow in half lengthways. Scoop out the middle of the baby marrow, roughly chop the scooped out flesh keep aside for later. Lay baby marrow halves on a baking tray.
  • 3 Heat the Stork Margarine in a saucepan over medium-high heat. Add the onion, peppers and reserved baby marrow flesh, cook for 5 minutes, until vegetables have softened. Add the garlic and cook for another 3 minutes, until starting to brown.
  • 4 Add the Knorr Vegetable Stock Pot, chopped tomatoes and sugar. Simmer over medium heat for 10-15 minutes, until thickened. Leave to cool.
  • 5 Add chopped basil and Mozzarella to the tomato sauce and spoon into hollowed out baby marrow halves.
  • 6 Bake for 10-15 minutes, until baby marrow has softened and cheese is bubbling.