Stuffed Marrow with Chorizo and Olives
Courgettes can treble in size in a matter of days when conditions are right. Here’s a great way to treat ‘the one that got away’.
Julie BiusoFood writer and broadcaster
- prepare
- cook
- 4-6 servings
- Easy
Caption:Overgrown zucchini or marrow can be saved from the compost heap with this tasty recipe.Photo credit:Julie Biuso
I have used an over-grown courgette (zucchini) for this recipe, but by all means use a marrow if that’s your preference. Adjust the cooking time to suit.
I put the remaining canned tomatoes in a container and freeze them – they are the sort of thing to get buried in a fridge and forgotten about.
Ingredients
- 2 Tbsp olive oil, plus a splash for cooking chorizo
- 1 large onion, peeled and finely chopped
- 1 large clove garlic, peeled and crushed
- 1 tsp smoked paprika
- ¼ tsp ground ginger
- ¼ tsp ground cumin
- Salt
- 400g minced pork
- 12 pimiento-stuffed olives, halved
- 1 Tbsp tomato concentrate
- ¾ cup crushed (or chopped) canned tomatoes
- 100g semi-soft chorizo sausage, sliced
- 1 large over-grown courgette (zucchini), or a marrow
- ¼ cup panko crumbs or breadcrumbs
- ½ cup freshly grated parmesan cheese
- Butter for dotting over the top
Instructions
- Heat 2 tablespoons of oil in a large frying pan over medium heat. Add onion and cook gently until tender and lightly browned, lowering the heat if the onion starts browning before it is tender. Add garlic and cook through for 2 minutes, stirring, then add smoked paprika, ginger, cumin and half a teaspoon of salt, and cook 1 minute more. Stir in pork, olives, tomato concentrate and canned tomatoes.
- Preheat oven to 180°C. Heat a small pan over medium heat, add a small splash of oil and when hot add the chorizo. Fry until browned on both sides. Drain briefly, then chop coarsely and add to pork filling.
- Cut zucchini or marrow in half lengthwise and scoop out the seeds. Sprinkle with salt. Transfer to a shallow roasting tin lined with baking (parchment) paper. Spoon in the filling. Scatter with crumbs and parmesan and dot with butter. Bake for about 45 minutes, or until tender and nicely browned on top. Serve hot.
