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For many people, baby marrows offer very little in terms of taste and texture. We tend to agree, but they are healthy and lean, so they can be filled to improve their taste and texture. Here is such a recipe – perfect for a meatless meal or a substantial side dish.

Baby Marrows filled with Herbs & Cheese


  • 6 large baby marrows (each about 16 cm long)
  • salt and freshly-milled black pepper, to taste
  • 30 ml olive oil
  • 65 ml onion, finely chopped
  • 4 large spring onions, coarsely chopped (green tops and all)
  • 10 ml garlic, finely slivered (or to taste)
  • 250 ml prepared chicken or vegetable stock
  • 45 ml corn flour
  • 250 ml soft white bread crumbs (grate slices of bread)
  • 45 ml mint leaves, coarsely chopped
  • 15 ml thyme leaves, coarsely chopped
  • 125 ml white cheddar or mozzarella cheese, grated or diced
  • 125 ml feta cheese, coarsely crumbled

Chef's hint: You can easily halve the recipe if you want to serve this as a side dish.


Slice the baby marrows lengthwise in two halves and scoop out the fleshy insides with a teaspoon. Chop up the fleshy insides and set aside.

Cook, steam or microwave the baby marrows until just cooked, but not mushy. Drain and dry them well then arrange on an oiled baking sheet with their cavities facing uppermost. Season and set aside.

Heat the oil in a large frying pan and add the onion. Sauté until golden and soft then add the reserved fleshy bits of the baby marrows and cook until their liquids have evaporated and they turn golden. Now add the spring onion and garlic and sauté for a minute, no longer – your garlic may burn and turn bitter – then add the stock and bring to a boil.

Mix the corn flour with a little cold water into a paste and add it slowly to the stock, whisking all the time until you have a really thick sauce. Continue to cook the sauce for another minute, stirring all the time, then remove from heat and stir in the breadcrumbs, mint, thyme and cheeses.

Pile the filling into the baby marrow cavities and place in a very hot oven for a few minutes or until the tops are lightly golden and the baby marrows are warmed through.

Serves 6 as a meatless main course and lots more as a side dish.