Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Greek Stuffed Marrow


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Michelle Minnaar
  • Total Time: 1 hour 30 minutes
  • Yield: 4 portions 1x
  • Diet: Gluten Free

Description

Transport your taste buds to Greece with our Greek Stuffed Marrow recipe. A savoury delight filled with Mediterranean flavours and love!


Ingredients

Units Scale

For the Stuffed Marrows

  • 750g beef mince
  • 2 medium onions, finely chopped
  • 2 garlic cloves, minced
  • 1 large carrot, grated
  • 2 celery sticks, finely chopped
  • 3 tbsp olive oil
  • 300g glutinous rice, rinsed and drained
  • 250ml white wine
  • 1.25 tsp dried parsley
  • 1.25 tsp dried mint
  • 1.25 tsp dried dill
  • Zest and juice of 1 lemon
  • 4 medium-sized marrows (zucchinis)

For the Sauce

  • 160g butter
  • 160g flour
  • 500ml chicken stock
  • Juice and zest of 2 lemons
  • 4 egg yolks
  • 2 tbsp fresh dill, finely chopped
  • 2 tbsp fresh parsley, finely chopped
  • 2 tbsp fresh mint, finely chopped
  • 0.25 tsp nutmeg

Instructions

  1. For the Stuffed Marrows: Preheat your oven to 180°C (350°F).
  2. Cut the tops off the marrows and scoop out the insides, creating hollow "boats." Reserve the scooped-out flesh for later.
  3. heat the olive oil over medium heat in a large skillet. Add the onions, garlic, carrot, and celery. Sauté until they become soft and translucent, about 5-7 minutes.
  4. Add the beef mince to the skillet and cook until it's browned and cooked through, breaking it apart with a spoon as it cooks. This should take about 7-10 minutes.
  5. Stir in the dried parsley, mint, dill, and lemon zest. Cook for an additional 2 minutes to infuse the flavors.
  6. Add the glutinous rice to the skillet and cook for another 2 minutes, stirring frequently.
  7. Pour the white wine and lemon juice, then add the reserved marrow flesh. Stir well, reduce the heat to low, cover, and simmer for 15 minutes or until the rice absorbs most of the liquid and becomes tender. Remove from heat.
  8. Carefully stuff the hollowed marrows with the beef and rice mixture.
  9. Place the stuffed marrows in a baking dish, cover with foil, and bake in the preheated oven for 30-40 minutes or until the marrows are tender when pierced with a fork.
  10. For the Sauce: While the stuffed marrows are baking, prepare the sauce. In a saucepan, melt the butter over medium heat.
  11. Stir in the flour to make a roux. Cook for 2-3 minutes, stirring constantly until it turns golden.
  12. Gradually whisk in the chicken stock, lemon juice, and zest until the sauce thickens and becomes smooth. This will take about 5 minutes.
  13. In a separate bowl, whisk the egg yolks. Slowly add a ladleful of the hot sauce to the egg yolks, whisking constantly to temper them.
  14. Return the tempered egg yolk mixture to the saucepan and stir well.
  15. Add the fresh dill, parsley, mint, and nutmeg—season with salt and pepper to taste.
  16. To Serve: Once the stuffed marrows are done baking, serve them hot with the lemony sauce drizzled over the top. Enjoy your delicious Greek Stuffed Marrows!
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dinner
  • Method: Bake
  • Cuisine: Greek

Nutrition

  • Serving Size:
  • Calories: 1214
  • Sugar: 5.3 g
  • Sodium: 336.8 mg
  • Fat: 55.7 g
  • Saturated Fat: 26.7 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 107.2 g
  • Fiber: 4.9 g
  • Protein: 58.1 g
  • Cholesterol: 386.6 mg