Ground Beef Stuffed Marrow Boats

By Angelika Hanna

Marrow is a light summer squash, closely related to zucchini in appearance, texture, and taste.


Prep Time: Approx. 15 min.

Cook Time: Approx. 40 min.

Total Time: Approx. 55 min.

Yield: 4 servings

Cuisine: Canadian/American

Author: Angelika Hanna / Zest4Food


  • 1 large marrow
  • 1/2 pound ground beef
  • 1 tbsp extra virgin cold-pressed olive oil
  • 1 large cooking onion, chopped
  • 2 cloves garlic, minced (optional)
  • 3/4 cup Marinara sauce (see my Marinara recipe on the blog)
  • 1 tbsp Italian seasoning
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • Mozzarella cheese (for topping)
  • Fresh parsley, minced


  1. Slice the marrow in half, hollow the pulp (meat) out with a spoon and chop it up into small pieces. Set aside.
  2. In a large pot, bring water to boil, add some salt.
  3. Cook your marrow halves for approx. 8-10 min over medium heat. (They should be still firm but pre-cooked in order to bake soft in the oven later.)
  4. Preheat the oven to 375 degrees Fahrenheit.
  5. In a frying pan, heat olive oil over medium-high heat.
  6. Add the onion and cook until translucent.
  7. Add the garlic and cook for 1 min.
  8. Add the ground beef and cook for approx. 5-8 min, until it turns brown, stirring frequently. Break up the chunks of meat into small pieces.
  9. Add the Marinara sauce, Italian seasoning, salt, and pepper.
  10. Simmer for approx. 10 min.
  11. In a separate frying pan, heat some olive oil over high-medium heat.
  12. Fry the marrow pulp (meat) over high-medium heat, stirring frequently, until browned. Season with salt for taste.
  13. Mix the marrow pulp into the ground beef mixture, combine well.
  14. Add some fresh parsley.
  15. Spoon the mixture into the marrow boats.
  16. Top with cheese.
  17. Bake approx. 15-20 min. or until the cheese is melted. (If you pre-cook the marrow softer, the baking time will be shorter.)
  18. Sprinkle with fresh parsley.


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