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
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
- Slice the marrow in half, hollow the pulp (meat) out with a spoon and chop it up into small pieces. Set aside.
- In a large pot, bring water to boil, add some salt.
- 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.)
- Preheat the oven to 375 degrees Fahrenheit.
- In a frying pan, heat olive oil over medium-high heat.
- Add the onion and cook until translucent.
- Add the garlic and cook for 1 min.
- 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.
- Add the Marinara sauce, Italian seasoning, salt, and pepper.
- Simmer for approx. 10 min.
- In a separate frying pan, heat some olive oil over high-medium heat.
- Fry the marrow pulp (meat) over high-medium heat, stirring frequently, until browned. Season with salt for taste.
- Mix the marrow pulp into the ground beef mixture, combine well.
- Add some fresh parsley.
- Spoon the mixture into the marrow boats.
- Top with cheese.
- Bake approx. 15-20 min. or until the cheese is melted. (If you pre-cook the marrow softer, the baking time will be shorter.)
- Sprinkle with fresh parsley.