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Stuffed Baby Marrow

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

7.1g

Energy (kJ)

859kJ

Energy (kcal)

207kcal

Carbohydrate incl. fibre (g)

24.5g

Carbohydrate excl. fibre (g)

19.2g

Sugar (g)

15.0g

Fibre (g)

5.3g

Fat (g)

10.3g

Saturated fat (g)

3.2g

Unsaturated fat (g)

6.1g

Monounsaturated fat (g)

3.8g

Polyunsaturated fat (g)

2.2g

Trans fat (g)

1.1g

Cholesterol (mg)

10mg

Sodium (mg)

518mg

Salt (g)

1.29g

Vitamin A (IU)

4052IU

Vitamin C (mg)

134.9mg

Calcium (mg)

115mg

Iron (mg)

1.36mg

Potassium (mg)

960mg

Total

28.5g

3437kJ

828kcal

98.0g

76.6g

60.0g

21.4g

41.3g

12.9g

24.2g

15.4g

8.9g

4.5g

39mg

2072mg

5.17g

16210IU

539.6mg

460mg

5.43mg

3838mg

  • 4 baby marrows
  • 30 ml Stork margarine
  • 1 onion, finely chopped
  • 1 yellow pepper, finely chopped (seeded)
  • 1 red pepper, finely chopped (seeded)
  • 3 cloves garlic, chopped
  • 1450 g tin tomatoes, chopped
  • 1 Knorr vegetable stock pot
  • 15 ml caster sugar
  • 1 small bunch basil, chopped
  • 50 g mozzarella small, drained and diced